Roasted Cauliflower: the best recipes and cooking secrets

Cauliflower is an amazingly tasty and healthy vegetable from which you can prepare a lot of dishes. Probably, there is no such person who would not like roasted cauliflower. But you can cook this dish in different ways. To make the cabbage tasty and preserve its beneficial properties, you need to know some of the subtleties and secrets of cooking.

Fried cauliflower is incredibly tasty. Of course, provided, if you cook it according to all the rules, in a frying pan.

The peculiarity of this vegetable is that even when frying it retains its beneficial properties. Magnesium, potassium, calcium, iron, fluorine, vitamins of group B, vitamins C, K and PP remain in the fried dish.

Roasted cabbage is easily digested, perfectly strengthens the immune system, helps to strengthen the teeth and bones, helps other useful elements to be easily digested. Also, this vegetable, even when fried, is able to remove toxins from the body and reduce the likelihood of depression.

We should also mention that this cooking method has another significant advantage. Frying neutralizes the vegetable from all sorts of sources of infection, including helminths. Also during proper preparation, namely frying, a crust forms on the surface of each inflorescence, which allows you to preserve all the beneficial properties of the vegetable.

Many who adhere to proper nutrition are sure that fried cabbage is very high in calories. However, like all that is fried in oil. But this is not always the case.

The calorie content of this vegetable in raw form is 30 kcal, and in roasted 120 kcal per hundred grams of product. It is worth remembering that nutritionists call fried cauliflower a vegetable with a negative calorie content. That is, in order to digest a dish of this vegetable, a person spends many more calories than he consumed, having eaten fried cabbage for lunch.

As mentioned above, even roasted cauliflower retains all its beneficial properties and has a positive effect on the human body. What else is useful this vegetable?

In addition to the above vitamins and minerals, cauliflower contains a variety of acids - malic, citric and tartronic. The latter has the unique property of preventing fat deposits. For this reason, cabbage is often included in your diet, those who seek to get rid of extra pounds.

In addition, regular consumption of cauliflower helps to improve the overall condition of the body, reduces cholesterol in the blood, improves digestion. Also, this product improves the heart, because it contains a large amount of potassium.

However, the harm from the use of donated cauliflower is also possible. Of course, if you fry a vegetable in a large amount of oil, combine it with those products that significantly increase its caloric content and prepare dishes without following the rules, then there will be no benefit from such cabbage. There will be only heaviness in the stomach, extra pounds, and so on.

Doctors do not recommend to use cauliflower for patients with gout. The fact is that this vegetable contains purines, which accumulate in the body and eventually increase the concentration of uric acid.This can cause a deterioration in the condition of a person and develop a disease. Also, this product is not recommended for allergies with individual intolerance to this dish.

The traditional way of roasting cauliflower is, of course, cooking with an egg. These products are perfectly combined with each other, because this dish can be easily prepared for breakfast, replacing the traditional omelette, or even for lunch. Also, the resulting omelette can be poured with cheese on top - it will be very tasty.

Cauliflower goes well with other vegetables, such as onions (bulb and green), zucchini, garlic and tomatoes. Potatoes are also well combined with such cabbage. If desired, you can cook vegetable stew with the addition of this vegetable.

Chicken is also combined with this type of cabbage, especially - chicken fillet. You can bake the fillet in foil and serve the cauliflower as a side dish, or you can bake them together in the oven by making an appetizing casserole.

Also stew such a vegetable with mushrooms, and sometimes even with hunting sausages. Each housewife has their own recipe and everyone has their own taste preferences, so you can safely experiment and invent new dishes.

In order for the cabbage to be healthy and tasty, you need to cook it properly. We have prepared several original recipes and are ready to reveal the secrets of tasty cooking.

Let's start with the fact that not only a fresh head of cabbage, but also frozen inflorescences are suitable for frying. At the same time, it is not necessary to thaw cabbage - it will be enough to boil it in boiling salted water for two to three minutes. After that, fold everything in a colander so that the glass has excess liquid. In this way, frozen cabbage can be easily prepared for frying.

To make fried cabbage tasty, it should be as fresh as possible. Choosing a head, pay attention to the leaves - they should be green, fresh and not sluggish. The inflorescences themselves should be snow-white, without spots.

Preparing a vegetable for frying is easy. It is enough to disassemble it into inflorescences, wash and immerse it in salted water. This will help get rid of the larvae and small debris, as well as remove bitterness.

Despite the fact that many recipes involve boiling inflorescences, it is not necessary to do this. You can fry the vegetable and after ten minutes soaking, so that it will be tasty, healthy and crispy. It should be warned that uncooked cabbage absorbs much more oil during frying, and this will significantly increase its caloric content and affect the taste. Therefore, the best, of course, is to boil it beforehand.

Begin frying cabbage on high heat, so that she immediately had time to cover with an appetizing crust. This will give piquancy to taste and retain all the beneficial properties of the vegetable. Then you need to turn down the fire, leaving a very small flame, cover the pan with a lid and leave the dish until ready.

Of course, the method of frying largely depends on the recipe itself. We offer you some delicious recipes that will delight all cauliflower lovers. In order to quickly and tasty fry the dish for dinner, you will need the following ingredients:

• Half a kilo of cauliflower, already disassembled into inflorescences;
• two cloves of garlic;
• some cooking oil for frying;
• salt, pepper to taste.

Pre-prepared inflorescences should be boiled in salted water for five minutes, then drain in a colander.Meanwhile, we cut the garlic into thin slices and fry in butter until they begin to change color. As soon as the garlic darkens, it must be removed from the oil and lay the cabbage. Fry inflorescences until golden brown and full readiness. Do not close the lid. Such a dish can be a separate lunch or a great addition to meat.

In order to properly prepare white inflorescences in breading, you need to know all the details of the recipe.

Take a pound of cabbage, one hundred grams of breadcrumbs, two medium eggs, a little dill and salt to taste. Prepare and boil the cabbage. Finely chop the dill and add to the breading. Eggs need to be thoroughly whipped, if desired, you can add a little cream. We dip each inflorescence into the egg mixture, then roll it in breadcrumbs and spread it on a heated frying pan with vegetable oil. Fry on medium heat until fully cooked, turning over periodically.

If you really like cabbage in batter, but you want to diversify the family menu a little, we suggest cooking the inflorescences in not simple, but cheese batter. You will need the following ingredients:

• half a kilo of boiled cabbage;
• one hundred milliliters of light beer;
• two medium eggs;
• seventy to eighty grams of flour;
• one hundred grams of hard cheese;
• cooking oil for frying.

Cheese should be grated on a fine grater. Separately, beat the eggs, add the flour and grated cheese. Then gradually add beer, until you get the right consistency of batter - it should resemble sour cream in density. Then we dip the inflorescences in batter and fry until ready.

In order not to just fry cabbage, but to cook a full meal, we offer another delicious recipe. Ingredients for cooking:

• half a kilogram of cabbage;
• three hundred grams of hunting sausages;
• two hundred grams of zucchini;
• one large onion head;
• bunch of dill;
• salt and pepper to taste.

Cabbage must be disassembled into inflorescences and immersed in salted water. Finely chop the onion, cut the zucchini into medium cubes, and sausages into medium-sized slices. First, fry the onion in a deep pan. As soon as he gets golden color, add zucchini and fry for about five minutes. Next, add the sausages and fry for another five minutes. At the end add cauliflower and fry for five to seven minutes. Sprinkle with finely chopped greens, cover with a lid, turn off the heat under the pan and leave for ten minutes.

Finally there are a few tips and recommendations which are sure to be useful to every hostess:

• bay leaves can be added while cooking cabbage, which will help get rid of the peculiar smell of the vegetable and give it a special flavor;
• after cooking, it is necessary to drain all the water and throw the inflorescences into a colander so that there is no excess liquid - this will allow the vegetable to fry without problems;
• Boil the cabbage only in boiling water, so lay buds as soon as the water boils;
• cabbage blossoms can be added to any vegetable soup;

• if you like cabbage in batter, but you want it to be lean, without eggs, you can replace them with freshly squeezed lemon juice - it turns out very tasty and unusual;
• Dip only fully cooled inflorescences in batter, otherwise the taste of the dish will be spoiled;
• if you want to get an unusual and crispy batter, then you can use beer instead of eggs, milk or water;
• for the cabbage to be slightly crispy, boil it for three minutes, and five or six minutes of cooking will be enough to bring it to readiness;
• if you want roasted cauliflower, but do not want to use vegetable oil for frying, you can make a casserole in the oven.

See below for one recipe for cauliflower frying.