Cauliflower – how to choose, what to cook, how to boil

Cauliflower is a true treasure trove of fibre, vitamins, micro- and macroelements. To take all its beneficial properties from it, you need to eat the cabbage fresh. The vegetable goes wonderfully with peppers, carrots, garlic, and herbs.

Ingredients:

• peeled cauliflower florets - 200 g;
• bell pepper - 2 pcs;
• bell pepper - 2 pcs;
• carrot - 1 pcs;
• garlic - 2 cloves;
• parsley - 1 bunch;
• mayonnaise - 2 tbsp;
• ground pepper and salt - to taste.

Preparation:

1. Dip the cabbage in a bowl of cold water and rinse, then drain in a colander. Dry it slightly.
2. Wash the pepper, garlic, carrot, and herbs. Peel the carrot and grate it on a special grater. Clean the pepper of seeds and cut it into strips. Pass the peeled garlic through a press.
3. Mix the ingredients in a deep bowl, season with mayonnaise, salt, and pepper. Garnish the finished salad with chopped herbs and place it in the refrigerator for half an hour.

Good to know. If the cauliflower florets are large, they can be chopped before adding to the salad. Although it is better to put them in whole.

This simple salad combines the delicate taste of boiled cauliflower with the sharpness of radish. And the eggs make it filling, balancing out the flavour of the vegetables.

The salad consists of the following ingredients:

• eggs - 3 pieces;
• radish - 150 grams;
• cauliflower - 300 grams;
• mayonnaise - for dressing;
• salt - a few pinches;
• green onion - 3 feathers.

Preparation:

1. Thoroughly wash the cabbage head in water, divide it into florets, and immerse it in a pot of boiling water. Salt to taste and cook until done. To cook the cabbage, it is enough to keep it in boiling water for 15 to 20 minutes. Drain the boiled cabbage in a colander, cool it, and cut it into large pieces.
2. Boil the eggs hard for 15 minutes. Then cool them in water, peel off the shell, and cut into small slices.
3. Rinse the radish in cold water and cut off the tops and greens. Then slice the radish into thin rings. If the roots are large, cut them into half rings. Finely chop the washed onion.
4. In a salad bowl, combine the prepared ingredients and dress with mayonnaise. If the dish is bland, add a little salt and mix again.
5. Store the finished salad in the refrigerator for no more than a day. But it is better to serve the dish immediately after preparation. Enjoy your meal.

This recipe for a healthy and hearty soup with cauliflower will appeal to those who want to add variety to their everyday lunch table. The cabbage adds a "zest" to ordinary chicken soup, and the seasoning brings a pleasant aroma.

Ingredients:

• potatoes - 3 pieces;
• carrots - 2 pieces;
• cauliflower (florets) - 300 grams;
• chicken fillet - 350 grams;
• onion - 1 piece;
• greens (parsley with dill) - a few sprigs;
• table salt - to taste;
• ground black pepper - to taste.

Cooking process:

1. First, prepare the vegetables — rinse and peel them. Cut the carrots into strips or small circles. Cut the potatoes into squares, and the onion into small cubes.
2. Dip the cauliflower florets into cold water and rinse well. Then drain in a colander, hold for a few minutes, and cut into equal slices.
3. Cut the rinsed chicken fillet into equal pieces, transfer it to a deep pot, and cover with cold water. Boil over medium heat for 15-20 minutes from the moment of boiling. Periodically remove the foam — this procedure is necessary for the broth to come out clear.
4. Add the carrots and potatoes to the pot. After the broth boils, reduce the heat and cook for 5 minutes.
5. Add the cauliflower and onion to the pot and cook until done.
6. Season the soup with salt and pepper at the very end. A couple of minutes before the end of cooking, add the chopped greens.
7. Cover the pot with a lid and turn off the heat. Let the soup steep for 10-20 minutes, then pour into bowls and serve. Enjoy your meal.

Useful to know. If desired, you can add a handful of rice to the dish to make the soup heartier. It is added together with the potatoes, since rice takes at least 20 minutes to cook.

If you want something healthy yet at the same time delicious, you can make a casserole with cauliflower. Such a dish will gather the whole family at the dining table, as its aroma will leave few people indifferent. The casserole is good for the autumn season, when inexpensive fresh cabbage appears in the shops.

Ingredients:

• potatoes - 4 pieces;
• cauliflower - 1 head;
• sour cream (20% fat) - 200 ml;
• ham - 150 grams;
• "Russian" cheese (or any hard cheese) - 100 grams;
• eggs - 4 pieces;
• garlic - 2 cloves;
• greens (green onion) - 0.5 bunch;
• salt - 0.5 tsp;
• ground black pepper - 0.5 tsp.

Preparation:

1. Rinse the cabbage head under running water, then divide it into small florets. Cut large florets into 2 parts. Place in a pot of salted water and boil, from the moment of boiling, for no more than 10 minutes. Drain in a colander.
2. Do the same with the potatoes — rinse, peel, and boil in salted water until soft.
3. Finely chop the washed green onion. Mince the peeled garlic. Cut the ham and boiled potatoes into small pieces. Mash the cabbage with a fork.
4. Prepare the filling for the casserole from eggs, sour cream, pepper, and salt — mix all the products well.
5. Mix the prepared ingredients in a large bowl with the sour cream filling.
6. Place the base for the casserole into a baking dish (greased with oil beforehand) and transfer it to the oven. Bake for 20 minutes at a temperature of 200°C.
7. After the specified period of time, remove the dish from the oven. Decorate the casserole with grated cheese and send it back to the oven. Cook for 20 minutes.
8. Serve the cauliflower casserole warm. Enjoy your meal.

Now you know how to properly cook cauliflower. We hope that the tips, recommendations, and recipes from this article have helped you well.