Cauliflower "goes" with us in any form. I marin it, and fry it, and stew it. And I cook cutlets from it, and salads, add to soups and casseroles. Today I will share several recipes on how to cook cauliflower deliciously. The recipes are simple! And everyone likes the result!
For those who like to watch my videos, all the recipes are here:
Pickled cauliflower
• Cauliflower - 700-800 g
• Sweet peppers - 2 pcs.
• Carrots - 1 pc.
• Garlic - 6 teeth.
• Citric acid - 1 g per 1 liter
For the marinade:
• Water - 1 l
• Sugar - 6 tbsp.
• Salt - 2 tbsp.
• Vegetable oil - 100 ml
• Vinegar (table 9%) - 100 ml
I disassemble the cauliflower into inflorescences, grate the carrots in a Korean style, cut the pepper into strips. So that it remains white and does not darken, I send the cabbage to a saucepan with boiling water, to which I add a pinch of citric acid. I leave it like that for 2 minutes, do not boil it. Then I put the vegetables in jars. And garlic there too.
For the marinade, I bring the water to a boil, add salt, sugar and vegetable oil. Bring it to a boil again, turn off the heat and pour in the vinegar.
Pour the vegetables with marinade and leave them on the table until they cool completely. Then I put it in the refrigerator for at least 12 hours.
Baked Cauliflower Salad
• Cauliflower - 400 g
• Olive oil - 2 tablespoons.
• Boiled egg - 3 pcs.
• Sweet pepper - 1 pc.
• Onions - 0.5 pcs.
• Dill - 2-3 vet.
• Ground black pepper
• Salt
For refueling:
• Greek yogurt (or sour cream) - 150 g
• Mustard (not spicy!) - 1 tsp.
• Garlic - 1 tooth.
• Olive oil - 1-2 tbsp.
Honey - 1 tsp
• Lemon juice - 1 tbsp.
I also disassemble the cabbage into inflorescences, put it in a bowl, salt, add black pepper and olive oil. I stir, put on a baking sheet and put to bake in an oven preheated to 200 degrees for 15-20 minutes.
For dressing, I mix Greek yogurt (or sour cream), mustard, garlic (through a press), olive oil, honey and lemon juice.
I put the cooled cabbage in a salad bowl, add chopped bell peppers, dill, onions and boiled eggs. I fill and mix.
"Pilaf" from cauliflower
• Cauliflower - 600 g
• Chicken fillet - 300 g
• Onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 2-3 teeth.
• Vegetable oil - 2 tbsp.
• Seasoning "Curry" - 1.5-2 tsp.
• Salt
In a saucepan I heat the oil and fry the garlic, then I take out the garlic. In the same oil I fry finely chopped onions and carrots (in cubes). I add pieces of chicken fillet to the fried vegetables and salt to taste. Carcass for about 10 minutes. During this time, the meat has time to cook.
Grind the cabbage in a meat grinder on the largest mesh, put the cabbage in a saucepan, add spices, mix, cover and carcass for 5-7 minutes. Done!
Fresh Cauliflower Salad
• Cauliflower - 300 g
• Dill - 3-4 vets.
• Nuts (pine or walnuts) - 2-3 tbsp.
• Mayonnaise - 2 tbsp.
• Salt
I soak the cabbage in water for 15 minutes. I don’t cook. Then I disassemble it into inflorescences and cut it finely with a knife. I put the cabbage in a salad bowl, add chopped dill, pine nuts and season with mayonnaise. You can add salt to taste.
Cauliflower in batter
• Cauliflower - 400 g
• Egg - 1 pc.
• Starch (I have corn) - 1 tbsp.
• Ground black pepper
• Salt
I disassemble the cabbage into inflorescences and boil in salted water for about 3-4 minutes. Beat the egg with salt and black pepper, add the starch, mix again.
I dip pieces of cabbage into the prepared batter, roll them well. Then I fry in vegetable oil until golden brown. I put it on a paper towel.
Serve with sour cream sauce. Well, very tasty!