✅ How long to stew fresh cauliflower

Cauliflower is a great option for making a delicious side dish. It is stewed, fried, baked. Often combined with other vegetables, cheese or eggs. A side dish of cauliflower goes well with meat and fish dishes. However, on its own it is very tasty. So, you can bake cauliflower in cream, season it with cheese and get a complete dish. And broccoli and cauliflower puree goes well with heavy meat dishes. Also, some recipes can be a real lifesaver for those who are trying to get children to eat healthy vegetables. Breadcrumbs, cheese - all this makes the dish crispy, juicy and tasty.

Simple but delicious recipe

Delicious cauliflower as a side dish is very easy to prepare. In this version, it turns out crispy and salty, so even children eat it with pleasure. To prepare you need to take:

one head of cauliflower;
one hundred grams of breadcrumbs;
two eggs;
90 grams of cheese;
a little salt;
four tablespoons of vegetable oil;
a little ground black pepper.

This cauliflower side dish is prepared in a frying pan quite quickly. There is no need to mix anything in advance, everything is prepared immediately. Therefore, many housewives love this side dish recipe. According to their reviews, preparing such a dish is a pleasure. And they eat it in minutes.

Video

Cauliflower occupies one of the leading places among other dietary products, since this vegetable is a storehouse of organic acids, vitamins and minerals. Cabbage inflorescences can be eaten not only by adults, but also by small children, regardless of health status. If you want to fill your diet with healthy foods, cook dishes with cauliflower more often. This fruit stimulates the functioning of the digestive organs, improves immunity, and activates metabolic processes. By watching the video, you can learn how to prepare a simple, tasty, healthy dish.

All types of cabbage are healthy. Cauliflower has unique organoleptic qualities, for which it is loved not only by supporters of a healthy diet. It is delicious even steamed. If you fry it, bake it or stew it, it will be impossible to refuse it. Stewed cauliflower most often turns out to be dietary, but filling and tasty. This is a versatile dish that can be served as a main appetizer or as a side dish. It goes well with meat, chicken, mushrooms, and almost all other vegetables.

How to cook a delicious dish?

Pour some water into the pan and add salt. The head of cauliflower is washed, disassembled into inflorescences, placed in a container with water, and cooked after boiling for another seven minutes. Take out the cabbage pieces and dry them to remove excess moisture.

Heat oil in a frying pan and add cabbage. Fry for about five minutes, add breadcrumbs, stir thoroughly and cook for the same amount. Add eggs and grate cheese. The cauliflower side dish is cooked for a couple more minutes. It can be served either cold or hot.

With Chiken

This is a very tasty and healthy dietary dish. How to cook stewed cauliflower with chicken? To do this you need to have:

two carrots;
500 g chicken breast;
a couple of sprigs of dill;
1 kg cauliflower;
salt;
spices for chicken;
three tbsp. l. lean oil;
five fresh tomatoes or 2 tbsp. l. tomato paste.

Follow these steps:

Wash the cabbage, cut the inflorescences into pieces, and place in a thick-walled deep frying pan.
Cut the carrots into small pieces.
Finely chop the chicken and place in the frying pan along with the carrots.
Add salt, oil, spices and simmer for 10 minutes. under a closed lid. You can add a little water if your own juice from the food is not enough. It is better not to add oil.
Add chopped tomatoes or tomato paste to the chicken and vegetables. Continue simmering until done, stirring occasionally.
After 25 minutes, sprinkle the finished dish with herbs and serve.

Stewed cabbage with tomato paste

This side dish is suitable for heavy meat dishes. To prepare you need to take:

one head of cabbage;
60 ml water;
60 grams of tomato paste;
a piece of chili pepper - to taste;
dried basil - a pinch;
salt and black pepper;
twenty grams of butter;
a couple of tablespoons of odorless vegetable oil.

Stewed cabbage has a pleasant piquant taste and goes well with red meat. Many argue that a piece of chili is necessary in this recipe. If desired, you can use other spices and replace hot pepper with garlic.

How to stew cauliflower? Recipe Description

Cauliflower as a side dish for meat is easy to prepare. To begin with, it is washed, divided into inflorescences, and dried. Cut each piece into plates. Place butter in a frying pan; when it melts a little, add vegetable oil.

Add a piece of chili and fry for just a minute. Add the cauliflower slices, stirring, and fry for about three minutes. Add spices, water, and tomato paste. Stir. Simmer the cabbage for about fifteen minutes. If fresh basil is used, it is added to the cabbage at the end of cooking.

Cabbage with cream: tasty and satisfying

How to deliciously cook cauliflower as a side dish? For this option you need to take:

one head of cabbage;
one hundred grams of cheese;
200 ml cream;
salt and pepper to taste;
a couple of tablespoons of vegetable oil.

To begin with, the cabbage is washed and divided into inflorescences. Place pieces of cauliflower in a saucepan, fill them with water and salt. Cook for five minutes after boiling, then remove the cabbage and transfer to cold water.

Grate the cheese on a fine grater. Grease the baking dish with oil, place the cauliflower, and place the stems down. Combine salt, pepper, cream and cheese in a bowl. Mix thoroughly. Pour the resulting sauce over the cabbage. This cauliflower side dish is prepared for twenty minutes at a temperature of 200 degrees. The result should be a golden brown crust. Reviews of this recipe say that it can be served not only as a side dish, but also as an independent dish.

Preparation

Remove the skin from the onion. Rinse and cut into arbitrary small pieces. Wash the carrots from dirt and dust, remove the peel, and grate them on a large grater. Place the vegetables in a frying pan with heated vegetable oil. Stir and fry until soft.

Rinse the bell peppers. Cut in half, remove seeds. Cut the pulp into large slices. Add them to the vegetables, stir and simmer for 5-7 minutes.

Rinse the cauliflower in running water. Trim the blossoms and divide them into smaller pieces. Add the pieces to the remaining ingredients. Pass the peeled garlic cloves through a press. Add boiling water mixed with tomato paste. If you have vegetable, meat or chicken broth on hand, use it instead of plain water - the vegetables will only taste better. Cover the pan with a lid. Simmer over moderate heat for about 10-15 minutes until the cabbage becomes soft. The liquid added to the pan should evaporate. At the end of cooking, add salt to taste and season with ground black pepper. You can add a bay leaf.

Stewed cauliflower with vegetables is ready.

Sprinkle with chopped dill and turn off the heat. Serve warm. Bon appetit!

Cooking tips:

When stewing vegetables, you can add not water, but cream or sour cream - the dish will become more tender and a pronounced creamy taste and aroma will appear;
instead of tomato paste, if desired, use tomato juice, ketchup (you can use homemade one) or fresh chopped or pureed tomatoes;
to increase the nutritional value of vegetables, potato tubers or a head of celery root are added - the latter is used for dietary and low-calorie nutrition;
to diversify the dish and make it individual, add finely chopped pieces of chicken or other meat, boiled chopped egg (chicken or quail);
the Lenten table involves adding mushrooms - wild mushrooms or champignons - to the stewed cabbage;
to add additional vitamins to vegetables, you should definitely use fresh herbs - dill, basil, parsley, rosemary, tarragon or something else;
If you decide to cook this dish in the oven, then before the end of baking, sprinkle the vegetables with chopped cheese - an appetizing baked golden cheese crust will appear.

Step 1: prepare the ingredients.

Using a vegetable peeler, peel the sweet onions, carrots and parsnip root. We wash them under cold running water along with a small head of cabbage and a small bunch of dill. One by one, place all the vegetables except cabbage on a cutting board and cut them into cubes up to 1 centimeter, and simply chop the greens finely. We place the cuts and all other necessary products in separate deep bowls. Pour ordinary running water into a deep bowl, add 1 - 2 tablespoons of ordinary rock salt to the liquid and stir until the salt grains are completely dissolved. Then we cut off the leaves from the head of cabbage, disassemble it into inflorescences, cut them into 2–4 parts if desired, and transfer the chopped cabbage to a deep bowl with salted water. Leave for 5 - 7 minutes
so that the bitterness comes out of the cabbage, as well as various small animals in the form of bugs and worms that could crawl into the cracks of the inflorescences.

Step 2: cook the cabbage.

After 5 - 7 minutes, throw the cabbage into a deep colander, rinse again and transfer to a deep saucepan. Fill the vegetable with regular running water so that the liquid completely covers the inflorescences. Place on the stove set to high and bring the water to a boil. When it boils, turn the stove temperature to the lowest level, cover the pan with a lid and cook the cabbage for 40 minutes
. After this time, turn off the stove and leave the cabbage in the pan.

Step 3: sauté onions, carrots and parsnip root.

Now turn on the stove to medium level and place a deep non-stick frying pan on it with 3 tablespoons of vegetable oil. When the fat is hot, add chopped sweet onion and fry, stirring with a kitchen spatula, for 2 - 3 minutes
until soft.
Then add carrot and parsnip cubes to the onion, fry the vegetables together 4 - 5 minutes,
stirring occasionally.
Then pour 2 ladles of cabbage broth into the frying pan and simmer for 5 - 7 minutes
until the parsnips and carrots are soft.

Step 4: bring the dish to full readiness.

After the vegetables in the pan become completely soft, add boiled cauliflower to them using a slotted spoon. Pour in 1 more ladle of cabbage broth. Add 200 milliliters of tomato paste and add salt and ground white pepper to taste. Cover the pan with a lid and simmer the vegetables for 10 minutes
until the moisture has almost completely evaporated.
2 - 3 minutes
before the final result, add chopped dill to the frying pan, mix all the ingredients of the dish with a kitchen spatula until smooth, then turn off the stove, cover the frying pan with a lid again and let the aromatic dish brew for another
5 - 6 minutes
. Afterwards, arrange the cabbage on plates and serve.

Cauliflower in batter - a flavorful dish

To prepare cabbage in batter, you need to take:

head of cabbage;
an incomplete glass of flour;
two eggs;
a little salt and pepper;
50 ml vegetable oil;
grated cheese - to taste.

Preparing this version of the cauliflower side dish does not take much time. In addition, the products used are the simplest.

The head of cabbage is washed and then cut into pieces. Boil in boiling salted water for about ten minutes, dry.

The batter itself is prepared. To do this, mix eggs, flour and salt. The batter turns out quite thick. Each inflorescence is dipped in it and then placed in a frying pan with boiling vegetable oil. When the dish turns golden brown, remove it from the pan. Before serving, sprinkle with grated cheese for piquancy. According to reviews, Parmesan is great for this.

Cauliflower stewed with bell peppers and tomatoes

cauliflower – 0.5 kg;
bell pepper – 0.25 kg;
tomatoes – 0.3 kg;
carrots – 100 g;
onions – 100 g;
garlic – 2 cloves;
vegetable oil, water - as needed;
salt, seasonings, fresh herbs - to taste.

Cooking method:

Separate the cauliflower into florets and wash well. Cut the largest inflorescences in half or even into 4 parts.
Boil water, add a teaspoon of sugar to it. Place cauliflower in water and cook for 5 minutes. Drain in a colander and let dry.
Peel the carrots and chop them on a grater with small holes.
Peel the onion and chop finely.
Heat the oil in a deep frying pan or cauldron, add onions and carrots, after 5 minutes add cabbage, fry it with vegetables for 3-5 minutes.
Wash the pepper, remove the seeds, cut into quarters of rings, and add to other vegetables.
Wash the tomatoes, cut into slices, add to other ingredients.
Finely chop the garlic and sprinkle it over the vegetables.
Add a quarter glass of water, cover the vegetables with a lid, and simmer for 15 minutes. Add water if necessary.
Add salt, season the vegetables, stir. Sprinkle with chopped herbs and simmer over low heat for another 2-3 minutes.

Recipe for the occasion:

Vegetable cauliflower stew prepared according to this recipe looks bright and appetizing. It will appeal to both gourmets, for whom the organoleptic qualities of the dish are important, and supporters of a healthy diet.

Cauliflower with vegetables

This version of the side dish turns out to be very juicy and bright. To prepare it you need to take:

half a head of cauliflower;
one zucchini;
three tomatoes;
five tablespoons of sour cream;
a couple of cloves of garlic;
salt and pepper to taste;
some grated cheese for serving.

First, prepare all the ingredients. The garlic is peeled and cut into thin slices. The cabbage is washed, divided into inflorescences and boiled in salt water for about ten minutes. Zucchini is cut into small cubes. Young fruits do not need to be peeled. Tomatoes are cut into slices.

First, fry the garlic in a frying pan. You can add a teaspoon of olive oil. Zucchini is thickly salted to release the juice, added to the garlic when it turns brown. Stirring, simmer for seven minutes. Add tomatoes and your favorite spices and cook covered for another five minutes. Add cabbage to the main mass. Mix all ingredients. Add sour cream. Keep until all components are ready. The finished dish is decorated with grated cheese. Served hot. If desired, you can decorate the plates with parsley or basil leaves.

Vegetable stew

This recipe is dedicated to cauliflower lovers. We take:

two tomatoes;
500 g cauliflower;
one carrot;
one sweet pepper;
one onion;
parsley;
vegetable oil;
pepper and salt to taste;
clove of garlic.

Prepare stewed cauliflower with vegetables as follows:

Boil cauliflower for 2 minutes. in salted water over high heat.
Pour vegetable oil into a thick-bottomed pan and place it on the stove. When the oil is hot, add the cauliflower.
Chop the onion, sweet pepper and carrots, place in a saucepan and simmer for 20 minutes. on low heat.
Chop the garlic, chop the tomatoes and add to the stewed vegetables.
Stir everything well, add pepper and salt, cover and simmer for 20 minutes. Add parsley 5 minutes before. until ready.

Before serving, garnish the finished dish with parsley.

This dish will definitely appeal to ardent cauliflower fans, and everyone else will be captivated by its low calorie content and ease of preparation. We take:

bell pepper – 5 pieces;
300 g cauliflower;
three onions;
seven fresh tomatoes;
basil (to taste);
three cloves of garlic;
salt (to taste);
oregano (to taste);
vegetable oil (to taste);
a bunch of fresh parsley;
ground black pepper (to taste).

Follow these steps:

First prepare the vegetables. To do this, separate the cauliflower from the thick stem with a knife, place in a colander and rinse with warm water. Disassemble the vegetable into small inflorescences, cutting off shoots that are too thick and long.
Peel the garlic cloves and cut into thin slices.
Peel the bell peppers, divide them into halves and cut off all the whitish partitions from the inside. Wash the vegetables, dry, and then cut into thin strips or cubes.
Place the tomatoes in a pan of boiling water for 30 seconds, then cool sharply. This technique will help you easily peel tomatoes. Then cut the tomatoes into slices or cubes.
Wash the greens, cut off the tough stems, dry the rest with a cloth and chop finely.
Peel the onion and cut into thin half rings or small cubes.
Heat the vegetable oil in a saucepan, fry the garlic and onion in it until tender. Then add bell pepper, stir everything and simmer for 5 minutes. over moderate heat.
Then place the tomato pieces into the pan, sprinkle everything with ground black pepper and salt, season with oregano and basil. Stir again and simmer for another 5 minutes.
Add greens and cauliflower to the vegetables, stir, cover and simmer for 15 minutes. until the cabbage is ready. As soon as it changes color and becomes soft, turn off the heat, place the dish on plates and serve.

When serving, you can sprinkle each portion of stewed cauliflower with mozzarella or goat cheese, and pour with sour cream. You can also serve a couple of ham sandwiches with this vegetable stew.

Cauliflower and broccoli side dish

Cauliflower is often used together with other vegetables, such as broccoli. Prepare a simple version of the side dish from the following products:

200 grams of cauliflower;
300 grams of broccoli;
a pinch of sugar;
onion head;
salt and spices to taste;
one egg.

First, peel the onions. Finely crumble. Add to the pan, sprinkle with granulated sugar. Cook until soft. Both types of cabbage are introduced, washed and disassembled into inflorescences. Fry, stirring.

To pour, break an egg into a bowl, add salt and any spices and herbs. Beat thoroughly. Pour over the cabbage. Mix everything so that each piece is coated with the egg mixture. Fry until the cabbage is ready.

This cauliflower side dish recipe is super easy! The dish itself turns out bright and beautiful.

Stewed cauliflower - tricks and useful tips

• When choosing cauliflower, pay special attention to its appearance.
The taste of the finished dish depends on the quality and freshness of the product. Cabbage inflorescences should be white, milky, not loose, and elastic. The leaves of the fresh vegetable have a rich green color. If there are any dark spots on a head of cabbage, this indicates that the vegetable is stale and not fresh. In addition, cabbage is often attacked by pests, so be sure to take a closer look at the stalk and the base of the inflorescence. • Be careful when adding spices, herbs and herbs to the dish. Despite the fact that cauliflower harmonizes with many foods, ingredients with a pronounced aroma and taste are not suitable for it. Their pungent smell and taste overpowers the tenderness of cauliflower. Use mild, not strong-smelling ingredients.

Puree of two types of cabbage

It is generally accepted that mashed potatoes can only be made from potatoes. However, this version of preparing this dish is perfect for meat and fish dishes. To prepare you need to take:

200 grams each of cauliflower and broccoli;
100 ml cream;
20 grams of butter;
onion head;
a pinch of nutmeg.

This puree is easy to prepare. Both types of cabbage are separated into inflorescences and washed. Place in boiling salt water. Add the peeled onion. It is needed only for taste and aroma. Cook for about ten minutes. Drain off the liquid and discard the onion.

Add cream and butter to the cabbage. Sprinkle with salt and nutmeg. Turn into puree using a blender. This dish is served hot. If necessary, you can adjust the amount of butter and add your favorite seasonings.

Many believe that this option for preparing mashed potatoes can become the main one, displacing the usual potato delicacy.

Cooking in a slow cooker

A multicooker greatly simplifies the process of preparing many dishes. And yet, to get a richer taste, you need to fry the cabbage before stewing, and add the right amount of spices when stewing. Cumin goes well with cauliflower.

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INGREDIENTS	QUANTITY
spices (pepper, cumin, salt)	optional
chopped greens	½ cup
inflorescences	400 g
water	150 ml

The dish is prepared in a slow cooker for 30 minutes.

The calorie content of 100 g does not exceed 40 calories.

How to cook:

Turn on the “Frying” mode. Fry the inflorescences for 5 minutes;
Add 150 ml of water, add spices, turn on the stew mode for 20 minutes;
After the end of the program, add chopped herbs.

The amount of water added may vary depending on the volume of the multicooker. The water should barely cover the product.

Delicious side dish with carrots and beans

For this version of a complex side dish of cauliflower and green beans, you need to take:

250 grams of small carrots;
300 grams of cauliflower;
two hundred grams of green beans;
a couple of cloves of garlic;
a couple of tablespoons of soy sauce;
juice of half a lemon;
a bunch of parsley.

Green beans are boiled in salted water. Remove from the stove. Place peeled carrots and cauliflower cut into florets into another pan. Lightly salt and cook for about ten minutes. Then immerse everything in cold water. This will help preserve the color of the vegetables.

All vegetables are placed in a bowl. Finely chopped garlic is fried in vegetable oil. Add vegetables and soy sauce. Heat over low heat for about three minutes. Pour in lemon juice. The finished dish is sprinkled with finely chopped parsley.

Delicious side dishes can be made from healthy vegetables. These include cauliflower. It makes a wonderful side dish. It is stewed, baked, fried. Breadcrumbs, cheese or cream are added to the cauliflower. All these ingredients perfectly complement the main product, giving it a piquant taste and aroma.

Spices play a huge role. Basil, both fresh and dried, harmonizes perfectly with cabbage. You can also supplement this healthy product with other vegetables. For example, household members will like broccoli and cauliflower puree. It is no less tasty than potato, and has fewer calories. It is also worth considering beautiful side dish options made from beans, carrots and cabbage.

Cooking features

A cook who does not have much experience can prepare stewed cauliflower. Knowledge of several subtleties will help him get the best result.

When choosing cabbage, carefully examine it: the vegetable is often attacked by pests, and it may turn out to be spoiled.
After washing the cabbage, disassemble it into inflorescences and cut off the darkened areas. Dry the vegetable so that the dish from it is not watery. Cut large inflorescences into several pieces.
Before stewing, cauliflower can be fried or boiled until half cooked, then the stew from it will turn out more tasty.
Cauliflower will taste more delicate if it is stewed in a sauce with the addition of milk, cream, and sour cream. Tomato paste and garlic, on the contrary, will add piquant notes to the dish.
Don't simmer cauliflower for too long. The longer it is subjected to heat treatment, the less vitamins remain in it. If stewed for too long, the inflorescences may lose their neat shape, which will affect the taste and appearance of the finished dish.
Cauliflower does not like seasonings with a strong and pronounced aroma. When adding spices and herbs to a dish, remember to use moderation.

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Cauliflower can be stewed in various sauces, with the addition of mushrooms, vegetables, and meat products. The technologies for preparing these dishes may be different. To avoid mistakes, follow the recommendations that accompany the selected recipe.