How to cook cauliflower in breadcrumbs?

Eating vegetables is a prerequisite for a healthy and healthy diet. Both fresh and thermally processed, vegetable products saturate our body with a mass of substances necessary for health. And so that the benefits are combined with pleasure, it is not bad to arm yourself with recipes for cooking delicious vegetable dishes. The article focuses on cauliflower and methods for its preparation in breading from crackers.

Contrary to the first association from the name, the cauliflower does not at all differ in a bright various color. Her inflorescences have a light beige color, which is very similar to delicate flowers. This type of cabbage was bred in Ancient Syria. In Europe, the experience of its cultivation as a vegetable was first adopted by the Spaniards. At first, this vegetable was present only on the tables of noblemen and wealthy families, being considered a rare delicacy. The seeds of this crop at that time were very expensive.

In the fields and gardens of our country, cauliflower did not stick well at first. A serious obstacle to its successful cultivation has become not enough hot climate. After some time, the Russian agronomist A. Bolotov developed a cold-resistant variety of this plant. This type of cabbage was successfully grown in latitudes with a temperate climate.

Cauliflower is considered to be a dietary and useful product. Its fresh caloric content is only 30 kcal per 100 g of product. The inflorescences, which are eaten, contain significantly less cellulose than in the leaves of albumen varieties. Due to this product is easier to digest, does not cause negative effects in people with diseases of the gastrointestinal tract.

Cauliflower contains vitamins and minerals that are very valuable and beneficial to the human body: potassium, copper, manganese, iron, selenium, fluorine, phosphorus, amino acids (arginine, lysine), nitrogenous trace elements, vitamins B, C, A, PP, K , folic and pantothenic acid. And also in this vegetable contains vitamin U, a very rare and indispensable. This substance stimulates the production of enzymes and is involved in the regulation of metabolic processes.

Content of substances in 100 g of fresh product:

• proteins - 2.5 g;
• fats - 0.3 g;
• carbohydrates - 4.2 g;
• ash - 0.8 g;
• water - 90 g

Just 100 grams of fresh cauliflower contains a daily dose of vitamin C, which is 70 mg. Fiber contained in vegetables is a natural intestinal brush. Coarse fibers stimulate the motility of the gastrointestinal tract, and passing through the digestive tract, clean them from toxins and old deposits on the walls.

Like any, even the most useful product, cauliflower also has contraindications.

• When intestinal dysbacteriosis, this vegetable can be eaten only in boiled form and in small quantities.
• Like many other products containing fiber, cauliflower should not be used by people with a stomach or intestinal ulcer, severe forms of colitis or enterocolitis.
• People who have an increased acidity of gastric juice, will have to give up fresh cauliflower. In its raw form, it actively stimulates digestion, which is undesirable for this disease.
• Since vegetables can cause intestinal distention, it is worth refraining from using this type of cabbage to people who have recently undergone abdominal or chest surgery.

• Cabbage, including cauliflower, is contraindicated in people suffering from gout. Purins contained in this vegetable can provoke an exacerbation of the disease.
• With caution and in small quantities is to use this vegetable for people with serious kidney disease.
• Since this article focuses on cauliflower dishes in breading, it is useful to touch on some points.
• Most dishes using breadcrumbs suggest roasting the product in butter. In this case, its caloric content significantly increases. Those who are obese or on a dietary basis should take this into account and regulate the consumption of fried foods.
• With many serious diseases of the stomach and other gastrointestinal organs, fried food is completely contraindicated. Cauliflower during heat treatment retains many of its beneficial properties. However, the frying process makes it harder to absorb.

When buying cauliflower in a store or on a vegetable market, pay attention to the leaves that frame the head of head with inflorescences. They should be green, with no obvious signs of wilting. It is best to choose a not too large head of cabbage, close to the average size. This is a sign that the cabbage was removed from the beds at the time when it was not overripe. Too small and miniature can be a sign of an immature vegetable.

Cabbage of this variety perfectly freezes without losing its taste. After thawing, the fruit retains its shape. To freeze the cabbage is better to disassemble into small florets and put in containers or plastic bags. For a small shelf life is enough to put the head in the refrigerator. Care must be taken to prevent moisture from reaching the product. Contact with moisture or liquid is the main enemy of the safety of this vegetable. For better protection against rapid deterioration of the product, cauliflower for storage is recommended to be packaged in vacuum bags or containers.

Below are a few recipes for cooking cauliflower in breadcrumbs. All of them are simple and do not require much time.

This tasty dish can be consumed while fasting, when animal products are excluded from the diet. It will also appeal to people sticking to a vegetarian diet. Ingredients:

• fresh or frozen cauliflower - 300 g;
• vegetable oil - 4 tbsp. spoons;
• half a cup of breadcrumbs;
• hops-suneli mixture;
• ground black and allspice;
• salt.

Stages cooking.

1. Cabbage head to disassemble into inflorescences and rinse well. Cook the vegetables in salted water for 10-15 minutes. After cooking, drain the water from the pan and drain the cabbage into a colander.
2. Pour oil into a saucepan or deep frying pan, add spices and breadcrumbs. Fry the ingredients for 5 minutes.
3. In the roasted breading mix add cabbage inflorescences. Mix everything thoroughly until the breading is evenly distributed over the vegetables.
4. Cover the pan with a lid and fry the cabbage for 10-15 minutes, stirring occasionally. If you get a ruddy peel off the fire.
5. Ready vegetables can be laid out on napkins folded in several layers, or on thick paper towels to reduce the amount of butter in the dish.

To prepare this dish, you will need the following products:

• fresh cauliflower - 1 medium head;
• eggs - 2 pcs .;
• half a cup of breadcrumbs;
• half a lemon;
• salt;
• refined sunflower oil;
• ground black pepper.

Step-by-step recipe is simple.

1. Cabbage should be well washed, disassembled into individual buds.
2. Cauliflower must be boiled before roasting. Vegetables are dipped in boiling salted water and cooked on gentle fire for about 10 minutes.
3. After boiling, the hot water should be drained, and the cabbage buds should be slightly dried, discarding them in a colander or spreading out on a waffle towel.
4. While the buds are drying up, you can start preparing the batter for roasting. In a bowl or a deep plate, break the eggs, add the peppers and beat the egg mass well with a fork or a whisk.
5. Breadcrumbs pour in a plate.
6. Next, go to the process of frying vegetables in a skillet. The inflorescences are dipped into the egg mass, then thickly rolled in breadcrumbs from rusks. After that, the vegetables are placed on a pre-heated frying pan with vegetable oil, fried in a few minutes.
7. The readiness of the dish will be indicated by the formation of a ruddy brownish crust on the surface of the product.
8. After frying, cabbage inflorescences are recommended to be laid out on paper napkins. This is done to get rid of excess vegetable oil.

For the dishes will need:

• 1 cauliflower head;
• 30 g butter;
• vegetable oil;
• 2 tablespoons of breading from crackers;
• salt, turmeric.

Washed cabbage inflorescences placed in boiling salted water, boil for 10 minutes. After cooking the vegetables fold in a colander. Grease baking sheet or baking dish with sunflower oil. Put boiled cabbage in a single layer, sprinkle it with turmeric and breading mixture. To taste, you can add other spices: ground pepper, spicy herbs. On top of the vegetables to put the butter, chopped into small pieces. Bake the dish in the oven at 200 degrees. Baking time 30 minutes. The readiness of the dish can be judged by the appearance of golden brown on breaded cabbage inflorescences.

To learn how to cook cauliflower in breadcrumbs, see the following video.