Cauliflower in creamy sauce: recipes for cooking in the oven, in a frying pan

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The cabbage turns out to be very tender. In fact, this recipe is my favorite, and I had to try a lot of options for preparing cauliflower - my grandmother regularly plants it and gives us a bag per season. Well, don't throw it away! So from ardent non-fans of this vegetable, our family became first experimenters, then fans of individual dishes... And finally - the world's biggest fans of cabbage in creamy sauce with the addition of hard cheese. I cook cauliflower in a slow cooker. This simplifies the already simple cooking process. In general, I highly, highly recommend it, it’s just magic and tenderness!

For 2-3 servings of the dish you need:

Cauliflower - 500 g (this is half a medium one or one tiny head of cabbage),
Cow's milk - 1 multi-glass,
Cream (store-bought, pasteurized - homemade will not work) - 0.5 multi-cups,
Butter – 30-40 g,
Flour – 1 tablespoon (without a slide),
Cloves – 4 pieces,
Black peppercorns – 2-4 peas,
Bay leaf – 1 piece,
Hard cheese (“Russian”, for example) – 75 g,
Nutmeg - a pinch
Salt – 1 teaspoon (incomplete).

Cooking cauliflower in a slow cooker step by step:

1. Wash the cabbage, place it in a steaming basket and boil for 15-20 minutes ("Steaming - Vegetables" program).

2. Pour milk and cream into a saucepan, add pepper, cloves and bay leaves. Bring to a boil, then set aside for 15 minutes to allow the milk to absorb the spicy aromas.

3. I place a bowl on top of the pan and a piece of butter on it. While the milk absorbs the flavors, the butter melts comfortably.

4. Strain the milk through a strainer to “catch” all the spices.

5. Mix the butter and flour (carefully so that there are no lumps), add it all to the milk. Bring to a boil again and set aside.

6. Grate the cheese (smallly), add to the milk mixture. Add salt and season with nutmeg. As a result, we will have a thick, astringent sauce, similar in consistency to semolina porridge. If it turns out to be too thick (so that a spoon “stands up”), it can be diluted with water from the multicooker, which was left after cooking the cabbage.

7. Grease the multi-bowl with oil, you can also sprinkle with breadcrumbs. Place the cabbage disassembled into florets.

Pour sauce generously over. Cook for about 30-40 minutes using the “Baking” program.

This dish can be prepared completely in a slow cooker. First, boil the cabbage in it, then prepare the milk sauce in a bowl (the “Boiling” program), but in this case you need to take it out with a ladle, wash the hot bowl, put the cabbage in... In general, I prefer to help myself with the help of a stove and a saucepan.

Cabbage in a slow cooker turns out very light, with the most delicate creamy shade. It can be served as a separate dish or as a side dish - say, with stewed cutlets. I just don’t recommend combining the soft taste of “creamy” cabbage with aggressive salted tomatoes, cucumbers or sauerkraut.

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Cauliflower was prepared in a DEX DMS 50 multicooker.

Cheese soup with cauliflower

Number of servings: 6 persons.
Calorie content of the dish: 1150 kcal.
Purpose: for lunch, dinner.
Cuisine: French, Russian.
Difficulty of preparation: easy.

Classic cauliflower soup with cheese is prepared in a similar way, except for one ingredient - cheese. If you use processed cheese instead of hard cheese, it is better to grate it first. Add good creamy grated cheese to the boiling soup gradually, at the end of cooking, and only then beat the mass. For a final touch of flavor, grate hard cheese on top: if you then heat the dish in the microwave, it will melt.

Ingredients:

cabbage – 1 head (large);
onions and carrots - 1 pc.;
grated hard cheese – 200 g;
processed cheese – 2 packs;
greens - for decoration as desired;
salt and pepper - to your taste.

Cooking method:

Cut the cabbage and carrots into cubes.
Cook in a frying pan in oil with onions and carrots.
Cook the cabbage for about 10 minutes. It is important not to overcook, otherwise it will lose its firmness and taste.
Add melted grated cheese to the cabbage in boiling water, salt, pepper and sprinkle with herbs.
Whisk. Pour into plates, sprinkle with grated hard cheese, and place in the microwave on grill mode for 1 minute to create a crust.
Serve sprinkled with finely chopped herbs.

Preparation

Wash the cabbage thoroughly and divide into small florets. To get rid of harmful creatures that often live in cabbage inflorescences, place the workpiece in salted water for 20 minutes. Rinse the inflorescences again and place in a container for steaming. Add salt and pepper to taste, and use additional spices. Water is placed in a deep bowl of the multicooker. According to the instructions for the existing model of modern household appliances, select the “Steam” mode and the cooking time - often it is enough to steam the cabbage for just 20 minutes. Some models require 1 hour.

Cauliflower is a healthy vegetable, but unloved by most, because in its raw form this type of cabbage is practically not suitable for consumption, and when boiled it turns out to be a tasteless dish. But housewives are so enterprising, and the possibilities of technological progress have advanced so much that cauliflower can now be cooked in a slow cooker - it’s quick and tasty. Don't believe me? The following are simple recipes with photos of preparing a wonderful and healthy vegetable.

Vegetable cauliflower soup

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 450 kcal.
Cuisine: Russian, French.
Difficulty of preparation: easy.

A special feature of this recipe is the presence of additional vegetables in it, due to this, the vegetable puree soup with cauliflower is richer in vitamins and minerals. Soup with mushroom broth will become more nutritious, but the mushrooms themselves should be chosen with caution, giving preference to well-known varieties: for example, store-bought champignons or oyster mushrooms are suitable. A spicy taste can be achieved through dried or fresh herbs, which can be chopped at the end. If you pre-fry the vegetables with onions, the taste will be fuller.

Ingredients:

cauliflower or broccoli – 600 g;
champignons or oyster mushrooms - 200 g;
onion – 1 head;
peas – 70 g;
boiled bell pepper – 2 pcs;
greens - to taste;
cream – 50 g.

Cooking method:

Finely chop the mushrooms and fry them in a hot frying pan with oil.
Add onion, fry until golden brown.
Simmer chopped cabbage or broccoli, peppers, and peas in a saucepan.
Use a mixer or blender to beat the cooked vegetables and fry directly in the pan (adjust the amount of water to your liking).
At the end, add herbs for decoration and spices.

Steamed in a slow cooker

The simplest option for preparing a vegetable is steamed cauliflower in a slow cooker. Steamed vegetables retain their beneficial properties more due to the preservation of their constituent components, vitamins and microelements. To prepare a healthy and tasty dish, you need to collect the following products and ingredients:

a head of cauliflower;
salt;
spices;
water - for a head of cabbage of approximately 500 g you will need at least 2 cups from a multicooker.

The cooking sequence is as follows:

Wash the cabbage thoroughly and divide into small florets. To get rid of harmful creatures that often live in cabbage inflorescences, place the workpiece in salted water for 20 minutes.
Rinse the inflorescences again and place in a container for steaming. Add salt and pepper to taste, and use additional spices.
Water is placed in a deep bowl of the multicooker.
According to the instructions for the existing model of modern household appliances, select the “Steam” mode and the cooking time - often it is enough to steam the cabbage for just 20 minutes. Some models require 1 hour.

When the time is up, remove the cabbage, place it on a plate, pour sour cream or cream sauce over it. Cheese lovers can simply grate it and sprinkle it on the dish while it is hot. Use chopped herbs for taste and beauty.

Pasta with cabbage in sauce

There is a very interesting way when cauliflower in a creamy sauce is cooked in a frying pan along with pasta. Products you will need: 400 grams of cabbage, 150 milliliters of milk (or cream), salt, 300 grams of pasta (pasta), 90 grams of flour, 40 grams of butter, 100 grams of cheese and herbs.

The preparation of the dish is very simple:

First, cook the pasta in salted water.
The cabbage also needs to be boiled. Moreover, the water should also be salty.
Melt the butter in a frying pan and fry the flour in it for 30 seconds.
Add milk (cream), mix thoroughly and heat the resulting mixture for at least a minute.
Add salt, add grated cheese and wait until it is completely dissolved.
Place the cauliflower pasta in the pan, mix well and heat the ingredients together for a few minutes.

When serving, the prepared dish should be decorated with herbs. If desired, you can add a little grated Parmesan cheese.

Fried in a slow cooker

Cauliflower can be fried in a slow cooker - yes, it is not only tasty, but also healthy, since here you can get a golden brown crust using only butter. For frying you will need the following products:

head of cabbage;
breadcrumbs;
butter;
salt and spices to taste.

Cooking cabbage occurs in the following sequence:

Prepare and disinfect cabbage using the method presented above.
Boil the inflorescences in salted water on a gas or electric stove. Cook the cabbage until half cooked - no more than 5 minutes after the water boils.
As soon as the vegetable is cooked, it is thrown into a colander and the inflorescences are left to dry.
While the vegetable is drying in the slow cooker, melt a small piece of butter in a large bowl.
Dried cabbage is rolled in breadcrumbs and sent for frying in a multicooker container. Additionally, you can add salt and pepper to the dish, use spices and other additives - it all depends on the family’s taste preferences.
Approximate cooking time is 20 minutes (fry for 10 minutes under a closed lid, then mix everything and leave until done under an open lid).

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Even children will like the finished dish, since breadcrumbs give the fried vegetable a characteristic crispy crust - kids are delighted with its crunch on their teeth. There is no need to additionally decorate the dish laid out on the plate. This cabbage is recommended to be used as a side dish or as a main dish.

Classic way

Typically, cauliflower is used as a complete breakfast or light dinner. She is especially respected by vegetarians and lovers of healthy eating. To prepare, you will need a minimum set of ingredients: 600 grams of cauliflower, 20 grams of flour, 1 lemon, salt, 300 milliliters of cream, a little sugar and 30 grams of butter.

Making cauliflower in cream sauce is extremely simple:

First, the main product must be processed. To do this, it should be cleared of leaves and placed in a pan filled with water, vinegar and salt for a few minutes. This procedure is necessary in order to remove possible insects.
To work, you will need separate inflorescences, so the head of cabbage must be carefully disassembled. This can be done by hand.
Then the cabbage needs to be boiled in a pan of boiling salted water.
After this, the inflorescences must be placed in a colander so that all the water can drain.
To prepare the sauce, first fry the flour in a dry frying pan.
Gradually add cream and stir so that there are no lumps.
Add sugar, butter, salt and a small piece of lemon (you will need to remove it at the very end). Boil the mixture, stirring constantly.
After adding 3 teaspoons of lemon juice, the sauce can be considered completely ready. All that remains is to pour it over the boiled cabbage.

The dish turns out very tender, and the slight sourness in the sauce gives it a special piquancy.

Quick casserole

If you've been lingering in front of the TV watching your favorite series, and your husband and children are already on the way, you can cheat a little and whip up a cauliflower casserole. There is no need to use a fresh head of cabbage, which is difficult to find in winter - just buy a package of frozen vegetables. There is no need to defrost it or carry out additional manipulations with the vegetable; it is enough to simply take into account the amount of water subsequently formed. To prepare the casserole you will need the following products:

a package of cabbage or a fresh head of cabbage weighing 500 grams;
medium sized carrots;
medium bulb;
a glass of milk;
3 tablespoons sour cream;
egg;
a piece of hard cheese – no more than 100 g.

A quick casserole requires the following steps:

Peel the carrots and chop them into thin rings. Do the same with the onion. If you have a negative attitude towards large pieces of cooked onion, then chop it into smaller pieces.
Place the cauliflower in the multicooker bowl, and the cooked carrots and onions on top. Salt and pepper everything.
Prepare the filling for the casserole - mix a glass of milk with a raw egg and sour cream. You can also add spices and other additives to the filling (most gourmets are not averse to sweetening the filling with cinnamon and even honey).
The prepared filling is carefully poured into a bowl onto the vegetables.
Pre-grated cheese is poured on top of the workpiece in an even layer.
Depending on the model of the multicooker, the time and cooking program are selected - on average, the presented amount of food will be cooked in no more than 35 minutes; the program is selected “Baking”.

At the end of the time, carefully remove the casserole from the container - to be on the safe side, you can first grease the container with olive oil. Before serving, sprinkle with chopped herbs.

Cauliflower soup - recipes

The classic recipe for cauliflower soup can be supplemented with vegetables, fruits, milk, cream, and cheese. For example, if you prepare such a soup with meat broth, it will be rich, and if, in addition to cabbage, you add potatoes, chicken, garlic, and sour cream, you will get a satisfying first dish. Adding cream or milk to recipes will result in a smoother flavor, and adding meatballs is another way to add more calories to a creamy soup.

The soup can be garnished with chopped cauliflower leaves. You can replace the bacon and garlic with garlic croutons. The soup grunts, it's true. Prepare honest ones who will feed and warm you. Do you prefer exotic in form? As a rule, the first baby food is served from half of life. However, today many mothers believe that children will experience their first new tastes from the end of the month.

The goal is not to feed the child from the very beginning, but to offer him a wider range of foods, to try something new, both tastefully and consistently. A child at this age cannot swallow like an adult, gradually learning how to move food into the mouth and swallow. You should prepare for a nice mess and equip yourself with a bib and a bunch of paper towels. Clothes don't survive without killing. Hands in mouth during feeding is classic.

The consistency can be anything from liquid to thick, it all depends on the ingredients and the wishes of the cook. To adjust the thickness of the dish, use more or less water (milk, cream). You can also use broccoli as the main ingredient - this soup is practical for lunch at work; you can take it with you in a small thermos and eat it either hot or at room temperature.

Take a small dose of tasting at lunchtime or in the afternoon when the child is calm and cheerful. You avoid crying, hysterical attacks of fatigue and the need to feed as quickly as possible. At our latitudes, start with potatoes and carrot cake first, it is sweet and does not cause allergic reactions. If successful, try alternating with broccoli, cauliflower, pumpkin or spinach.

Move meat until the end of the month, but also later

Try turkey first, then chicken, veal and rabbit. Even after a year of life, meat is not part of the daily diet.

Slowly and carefully dilute milk and dairy products, watch for lactose reaction

Dairy products such as mashed potatoes, semolina, etc. Can only be used after a year. You can offer it yourself after a month of life.

Baked with cheese

Cauliflower in a slow cooker, baked under a cheese crust, will please even the most picky family members. To prepare this version of the dish, you should prepare cabbage, a piece of butter and hard cheese. The sequence of actions is presented:

Prepare the cauliflower as described above. To make the vegetable soft and the cheese to form an appetizing crust, disassemble the cabbage into smaller inflorescences.
Throw a small piece of butter into the multicooker, melt it on the “Baking” mode, add the prepared inflorescences and fry them without changing the mode for 30 minutes. Season with salt and pepper before covering with a layer of cheese.
After the time has passed, carefully and evenly distribute the pre-grated cheese over the fried cabbage. Close the lid of the multicooker and leave to brown for another half hour.

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Cooked baked cabbage should be served with chopped herbs, a small amount of sour cream or whipped cream. The appetizer is perfect for a table with alcohol if you add a few cloves of garlic and other spicy, pungent spices to the spices used.

Zucchini and cauliflower soup

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 320 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

By choosing puree soup with cauliflower and zucchini, the housewife can deviate from classic recipes. Properly prepared zucchini cannot be spoiled, and its pulp will add thickness to the first dish. The practicality of the recipe lies in the fact that zucchini is inexpensive, it is on the shelves of markets and stores all summer, and in winter you can use frozen circles as a base for soup.

Ingredients:

zucchini – 400 g;
cauliflower or broccoli – 300 g;
onion – 1 piece;
carrots – 1 pc.;
spices and salt - to taste;
cream (optional).

Cooking method:

To make the zucchini more flavorful, fry them together with the onion until a crust forms.
Boil chopped carrots and cabbage.
Mix the vegetable broth with fried onions, zucchini and boiled vegetables, and then blend with a blender.
Add cream and herbs for decoration.

Omelette

People who prefer heartier dishes can cook an omelette with cauliflower in a slow cooker. The convenience of such a dish is that it can be prepared in just 10 minutes - then you have the opportunity to do personal business or just take a break from cooking. An omelet is suitable for both breakfast and a full dinner, and the use of spices and vegetables will add personality to a seemingly simple dish and eliminate mediocrity.

For work you should prepare the following products:

a head of cauliflower;
a glass of milk;
3-4 eggs;
herbs, spices, salt;
a small piece of butter.

Cooking occurs in the following sequence:

Cabbage is prepared in the usual way - kept in salted water, broken into smaller inflorescences.
Place the vegetable stock into the multicooker and add no more than 3 liters of water. Set to “Cook” mode for 10 minutes – this way the cabbage will only be half ready. After time has passed, the water is drained.
While the cabbage is cooking, you can make a preparation of eggs and milk - break the eggs into a bowl, pour the milk into it, add herbs and spices. Mix everything thoroughly until smooth.
Grease the multicooker cup with butter, lay out the cabbage, and pour in the egg-milk mixture.
Set the “Baking” mode and set the time to at least 20 minutes - depending on the power of the household appliance, it may take all 40 minutes to prepare the omelette.

If greens have been added to the mixture, you should not sprinkle the dish again - unless you are a fan of greens in prepared dishes. It is recommended to serve the omelette pre-cut into pieces with a small amount of grated cheese - you can immediately sprinkle it on the finished omelette while still hot, or simply place it next to it on a plate so that family members can use the additive to their taste.

Broccoli and cauliflower soup

Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Cuisine: French, Russian.
Difficulty of preparation: easy.

This soup with broccoli and cauliflower is prepared without cream, but boiled egg yolk and herbs are added to it. Broccoli contains a wide range of nutrients, including vitamins that are beneficial for the body, and gives the soup a greenish tint. To prepare the soup, first grind all the cooked ingredients until smooth and add garlic croutons to the plate - this will give it a piquant flavor. The dish can be eaten as a main dish for lunch or dinner.

Secondly, cauliflower for the summer

Small cauliflower 2-3 potatoes ground chicken black buckthorn black grapefruit fresh herbs 2 tablespoons fresh chopped parsley clarified buttermilk to whiten the soup. To add the potatoes and cauliflower roses and fresh herb sprigs seasoned with sea salt, we cook for just over 10 minutes. Pour the crushed soup into a tall bowl, mix it with smooth cream and top it with soup. Creamy cauliflower soup seasoned with fresh cracked pepper. Sprinkle with fresh chopped parsley before serving.

We cut the halves in half, then in a chopper and finely.
Vegetables are fried in clarified oil until soft.
Cook for 5 minutes.

If you haven't had the cauliflower soup in this edition yet, you should give it a try.
Ingredients:

broccoli, cauliflower – 0.5 kg each;
potatoes – 3 pcs.;
carrots – 1 pc.;
salt, pepper - to taste;
greens (for decoration) - a pinch (if dried).

Cooking method:

Cabbage and potatoes are cut into cubes and boiled in a saucepan for about twenty minutes.
At this time, carrots with onions and spices should be fried in a frying pan until golden brown.
Combine all this in a container, let cool, beat with a blender until smooth and garnish with herbs. Serve with croutons.

It may be an unusual idea for a cooler, but the element of surprise is one of its strengths. Refreshing also thanks to the addition of fresh basil, the cauliflower radiator is great on hot days. For soft butter, add chopped lemongrass and crushed garlic cloves and salt, and fluff the butter with a fork until the ingredients are well combined. Natural cauliflower kefir 0.5 l water 0.5 l milk5 basil sprouts: lemon juice black sea salt to taste. Yogurt and kefir are poured into a tall pot, basil leaves are added, and mixed. The cauliflower is separated into small roses, several put on for decoration, another cook in lightly salted milk until soft but not overcooked. We put the refrigerator in for an hour. Refrigerated before delivery, garnished with raw cauliflower roses and served with toast dipped in lemongrass.

Place the butter in the refrigerator.
We drain it, grind it with a fork, and set it to cool.
For yogurt in combination with kefir, add cauliflower.
Mix well, season with lemon juice, a pinch of sea salt and pepper.

A great alternative to classic cauliflower soup is cauliflower cream, which gives a wide scope for culinary show.

Original addition

Essentially, cauliflower in creamy sauce is just pieces of boiled vegetable, topped with a specially prepared mixture. It is the composition of the mixture that gives the dish its unique taste. It can be adjusted as desired. Fans of spicy dishes can use an option that requires: 500 grams of frozen or 1 head of fresh cauliflower and just a little salt.

For the sauce you will need: 400 milliliters of cream (15%), fresh cucumber, salt, some herbs (basil, dill), 3 cloves of garlic, and ground pepper (black and red).

The work takes place in four stages:

First, boil the cabbage in lightly salted water for just 7 minutes. It can first be disassembled into inflorescences, but this can also be done later.
Drain the water and cool the cabbage.
To prepare the sauce, first of all you need to squeeze the garlic through a press, finely chop the cucumber and chop the herbs. After this, all the ingredients need to be mixed thoroughly.
Pour the prepared mixture over the cooled cabbage inflorescences.

Hot sauce will give the fresh vegetable a pleasant taste and original aroma.

Recipe for cauliflower baked with cheese, mushrooms and mayonnaise

Mushrooms perfectly complement cabbage dishes; mayonnaise dressing adds a little calories, but makes the casserole much tastier. If you want to reduce nutritional value, replace high-fat mayonnaise with lean mayonnaise. Or pour low-fat cream over the cabbage.

Cabbage – 350 gr.
Champignons – 200 gr.
Bulb.
Cheese – 200 gr.
Garlic – 2-3 cloves.
Mayonnaise - to taste.
Butter, herbs, salt.

How to cook:

Chop the onions and mushrooms into cubes. Fry in oil, adding the onion slices in succession, then the mushroom slices. Add dill and parsley.
Boil the cabbage inflorescences, drain the broth, dry them a little.
Place the cabbage in the pan, lightly brushing it with oil. Transfer the mushroom mixture and smooth it out (if desired, you can mix it with the cabbage).
Pour mayonnaise and sprinkle with cheese.
Bake at 180 o C. Since the products are almost ready, it will take a little time - 15-20 minutes. A beautiful crust will indicate its readiness.

Harm and benefit

You can prepare a great variety of dishes from cauliflower. Typically, cauliflower in cream sauce is served as a complete breakfast or light dinner . This dish is especially popular among people who follow a healthy diet or are vegetarians.

Studies of the chemical composition of this product have shown that cauliflower contains proteins and carbohydrates, as well as a high content of mineral salts. Amino acids and nitrogenous compounds are easily absorbed by our body and have a positive effect on metabolic processes.

Cellulose has been proven to help gently cleanse the intestines, so cauliflower is a salvation for those who suffer from constipation.

The inflorescences of this vegetable contain the necessary substances to reduce blood sugar, and antioxidants and chlorophyll have a unique anti-cancer effect.

The energy value of cauliflower is 30 kcal per 100 grams . But what is the ratio of proteins, carbohydrates and fats:

Proteins – 2.5.
Carbohydrates – 4.2.
Fats – 0.2.

As you can see, cauliflower is truly a dietary product ! It also contains mono- and disaccharides, SFA - saturated fatty acids, PUFA - polyunsaturated fatty acids, ash, starch, water, organic acids, dietary fiber, sodium, potassium, phosphorus, magnesium, calcium, copper, manganese, fluorine, selenium, zinc, iron.

There are also contraindications to eating cauliflower dishes. For example, this vegetable is not recommended for use if there is high acidity of gastric juice. Often cauliflower dishes cause a deterioration in the well-being of patients with peptic ulcers and gastritis. This product may also increase the size of stones in urolithiasis.

Heartburn is the first symptom that the cauliflower dish has not gone well.

Do not forget that this dish contains not only cabbage, but also cream. The consumption of cream is not recommended for those people with milk protein intolerance . In addition, this product is very fatty, and therefore liver disease and atherosclerosis will be on the list of contraindications.

Let's look at some of the most popular recipes for preparing this invaluable vegetable.

Cauliflower and potato soup

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 720 kcal.
Purpose: for lunch.
Cuisine: Russian, French.
Difficulty of preparation: easy.

Puree soup with cauliflower and potatoes is intended for those who value not only the healthfulness and richness of vitamins, but also the satiety of the dish. Due to the addition of potatoes, it has great energy value and is able to satisfy any feeling of hunger. If you add cream or milk there, you will get a flavorful lean dish (without frying the onions or frying).

Ingredients:

onion - one head;
cabbage - one head;
carrots – one large;
butter – 70 g;
flour – 100 g (optional);
dill - optional;
salt - one teaspoon.

Cooking method:

We prepare the ingredients by peeling potatoes, onions, etc. Cut everything into cubes (the size doesn’t really matter, everything will go through the blender).
Place all this in boiling water and cook for up to fifteen minutes (initially we do not add spices and herbs).
Once ready, beat the puree soup with a kitchen appliance and add what is left (including cream or milk).

Dietary cauliflower puree soup

Cooking time: 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 400 kcal.
Purpose: for breakfast, main dish.
Cuisine: Russian, French.
Difficulty of preparation: easy.

This healthy dietary cauliflower soup does not require pre-frying onions or carrots, and it does not contain potatoes (they contain an increased amount of starch, which is harmful to the figure). The process of its preparation is simple - the lean soup contains the same list of vegetables as the signature French recipe. The dish is also suitable for a child who does not like rich broth.

Ingredients:

peeled cabbage - 1 head;
allspice - a pinch;
seasoning - optional (it is better to use dried dill);
low-fat milk – 100 ml.

Cooking method:

Place the main vegetable, previously cut into cubes, into boiling water. Before this, there is no need to fry the carrots in oil, because the recipe is dietary.
After this, cook for ten minutes.
Let cool, add seasoning, milk, pepper, then beat with a blender or mixer.
Before serving, the soup can be cooled or served already hot - its taste will not be worse.

Ingredients

cauliflower – 400 g;
sour cream – 4 tbsp;
eggs – 2 pcs.;
cheese – 100 g;
salt – 1 tsp;
spices - to taste.

How to cook cauliflower in the oven with an egg

Fork the cabbage into florets.

Bring water to a boil, add salt and boil the cauliflower pieces in it for 4 minutes. Place in a colander to drain the liquid. You can steam cabbage; a multicooker will also be the best assistant in this matter.

Combine eggs with sour cream, pepper, salt, and add your favorite spices. In addition to sour cream, you can use mayonnaise, milk or unsweetened yogurt.

Lightly grease the pan with vegetable or butter, transfer the cabbage and pour in the egg-sour cream dressing.

Grate the cheese on a fine grater and sprinkle the contents of the mold. If you don’t have cheese, make it without it, the dish will turn out just as good.

Heat the oven to 200 degrees and place the mold in it, bake for 30-40 minutes. This is where difficulties often arise. You can overcook and end up with a raw dish, or you can overcook and end up with a burnt crust. It’s important to know your oven, monitor the cooking process, and not place the pan too low (it’s best to place it on the second or third shelf from the top).

Serve cauliflower baked in the oven with an egg, preferably cooled.

Teaser network

Cauliflower in cream sauce in the oven

The combination of cauliflower with creamy sauce makes it especially tender during baking. Be sure to try this recipe. The sauce here uses butter and milk; if you wish, you can use ready-made cream right away.

Ingredients

cauliflower – 1 pc. (average);
garlic – 3-4 large cloves;
cheese – 70-90 g;
vegetable oil – 30-40 ml;
paprika – ? tsp;
butter – 30 g;
flour – 1 tbsp. l. (with a slide);
milk – 400 ml;
salt - to taste.

Preparation

Disassemble the washed cabbage into small inflorescences. Place them in a saucepan, pour boiling water over them and place over medium heat for 6-7 minutes. While cooking, salt the cabbage to your taste. Try not to overcook the inflorescences; they should boil until half cooked, and then they will finish in the oven.
While the cabbage is cooking, finely chop the peeled and washed garlic cloves.
Grate the cheese onto a fine grater.
Place the boiled cabbage in a colander to drain and cool. By the way, do not pour out the resulting vegetable broth in which the inflorescences were boiled; you can prepare a light soup with it.
While the cabbage is cooling, start preparing the creamy sauce. Heat a tablespoon of vegetable oil in a frying pan. Add a piece of butter here and melt it. Add flour to the pan; the recipe calls for wheat flour, but you can use rice or corn flour. Stir constantly to avoid lumps. Heat until the flour turns brownish. Now pour milk into the frying pan, add a little salt and paprika. Cook the sauce over low heat until thickened, stirring occasionally with a kitchen whisk or plastic spatula to make it smooth. In 3-4 minutes the sauce will be ready, be sure to taste it for salt and add more salt if necessary.
Place the cooled cabbage inflorescences into a bowl, add chopped garlic and cream sauce, mix thoroughly.
Grease the pan with a little oil, distribute the cabbage evenly in it and sprinkle cheese on top. Place in an oven preheated to 180 degrees for half an hour.
Baked cauliflower in the oven should acquire an appetizing golden brown cheese crust on top. Remove the finished dish, cool and serve, cutting into portions.

Baked cauliflower with tomatoes in the oven

You can make cauliflower casserole casserole brighter and juicier. To do this, add fresh tomatoes cut into pieces. Tasty, healthy and perfect for a romantic dinner.

Ingredients

cauliflower – 1 pc. (750-800 g);
garlic – 2-3 pcs.;
sour cream – 300 ml;
nutmeg, pepper, salt - to your taste;
tomatoes – 400 g;
vegetable oil – 1-2 tsp;
cheese – 150 g.

Preparation

Wash the cabbage and place in a bowl of boiling water. The fork should be completely covered with liquid. Add salt to taste and boil for 7-8 minutes, then remove and cool.
While the fork is cooling, prepare the sauce for pouring. To do this, pass peeled and washed garlic cloves through a garlic press. Place sour cream in a bowl, add garlic, pepper and ground nutmeg, mix.
Disassemble the cooled cabbage fork into inflorescences.
Wash the tomatoes, dry and cut into small cubes or slices.
Grease the pan a little, transfer the cabbage, evenly distribute the tomato pieces on top and pour sour cream over it.
Grate the cheese onto a medium grater, sprinkle the casserole on top and place in an oven preheated to 200 degrees. Bake for 30-40 minutes.
The finished baked cauliflower with tomatoes should cool slightly. Then cut it and, when serving, sprinkle a little with fresh chopped dill.

Baked cauliflower with minced meat

Cauliflower in the oven will turn out much more satisfying if you add a meat ingredient to it. This dish can be served for lunch. Use any minced meat - beef, chicken, pork, mixed.

Ingredients

head of cauliflower (medium) – 1 pc.;
onion – 1 pc.;
minced meat – 450-500 g;
garlic – 2-3 pcs.;
eggs – 3 pcs.;
milk (or cream) – 100 ml;
cheese – 50 g;
salt and pepper - to your taste;
vegetable oil – 40-50 ml;
fresh herbs - medium bunch.

Preparation

Wash the cabbage forks, separate them into individual inflorescences and boil in salted boiling water for about 5 minutes. Place in a colander to cool and drain excess liquid.
Peel the onions and garlic and rinse under cool water. Cut the onion into cubes and the garlic cloves into thin strips.
Heat oil in a frying pan, add onion and garlic, fry until golden brown. Place the minced meat here, stir and fry everything together for 6-7 minutes. At the end of frying, add pepper and salt to taste.
While the minced meat is frying, start preparing the filling. Using a mixer or kitchen whisk, beat the eggs in a bowl with a pinch of salt. Pour in milk (or cream) and mix.
Grate the cheese onto a fine grater.
Lightly grease the pan, spread the fried minced meat evenly over the entire bottom, and distribute the cabbage pieces on top. Now pour the milk-egg mixture and sprinkle with cheese.
Heat the oven to 200 degrees, place the mold in it and bake for 35-40 minutes.
Rinse the greens and chop finely.
Take out the finished dish, cool, sprinkle with herbs, cut into portions and invite everyone to dinner.

Baked Cauliflower with Breadcrumbs

Every housewife has cooked pieces of cauliflower more than once, rolling them in breadcrumbs and frying them in a frying pan. It turns out very tasty, but not everyone can eat fried food. We suggest making the dish more healthy and baking breaded cabbage inflorescences in the oven.

Ingredients

cauliflower – 600 g;
eggs – 3 pcs.;
salt and pepper - to taste;
cheese – 150 g;
breadcrumbs – 150 g;
vegetable oil – 1-2 tsp.

Preparation

Wash the fork and, having disassembled it into individual inflorescences, boil for 4-5 minutes. Transfer to a colander to remove excess liquid.
In a bowl, beat the eggs with a pinch of salt.
Grate the cheese on a fine grater and mix it in a separate bowl with breadcrumbs.
Now combine the boiled inflorescences, beaten eggs, a mixture of crackers and cheese, pepper, mix everything carefully so that every piece is breaded.
Grease the mold, spread the resulting mixture evenly and place in the oven, preheated to 200 degrees, for 15-20 minutes.
Cool the finished cabbage before serving.

Description of preparation:

I love cooking with cream because it always turns out so tender and satisfying, and this simple creamy oven baked cauliflower recipe is probably one of the best examples.
In general, cauliflower, in my opinion, is delicious in any form, even just boiled, but by cooking it in cream, we only reveal the full taste of this wonderful vegetable even more clearly. And another very pleasant feature of cauliflower is that it takes quite a bit of time to prepare, about half an hour, moreover, it is easily absorbed by the body, it contains useful elements and antioxidants, and it has a positive effect on the cardiovascular system. But not only for this I love cauliflower so much, but also for its excellent taste and pleasant appearance. But back to our recipe for oven-baked cauliflower with cream, and the last thing I want to tell you about it is that you have never tasted a more delicious dish - incredibly tender and juicy cabbage under a cheese cap. Purpose: For lunch / For dinner Main ingredient: Vegetables / Cabbage / Cauliflower Dish: Hot dishes

Delicious cauliflower puree soup - cooking secrets.

How to prepare cabbage puree soup correctly, what are the subtleties of the dish, find out below:

Even if the composition does not contain herbs or spices, you should add aromatic herbs (use fresh in summer, dried in winter). Rosemary, cardamom, bay leaf and dill are also suitable as seasonings. The soup is also good with celery.
Any puree soup will become softer and more pleasant to taste if you add cream (about 50-100 grams) to it. How to cook without them? Use cream cheese.
The original recipe for this dish involves the formation of a homogeneous puree of cauliflower and vegetables without lumps. To prevent herbs or spices from settling in a pan or plate, add a little fried flour there - this will add viscosity.
The main kitchen tool for puree soup is a blender or food processor, in which the puree is prepared.
The ideal addition to the creamy soup are croutons, fried croutons with garlic or traditional French crispy cheese sticks with herbs. Some people use chips.

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