We share culinary secrets! How delicious to cook frozen cauliflower in a pan? How to fry cauliflower in a pan Fried cauliflower garlic recipes

Cauliflower is a surprisingly tasty and healthy vegetable from which you can cook a lot of dishes. There is probably no such person who would not love fried cauliflower. But you can cook such a dish in different ways. To make cabbage tasty and retain its beneficial properties, you need to know some of the subtleties and secrets of cooking.

Features and advantages of the method

Roasted cauliflower is incredibly delicious. Of course, provided that you cook it according to all the rules, in a pan.

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

The advantage of a snow-white head of cabbage is that it contains a large amount of nutrients for human health and is great for drinking at any time of the day. And even if a person is on a diet, there are no strict contraindications and restrictions.

Fried cabbage is easy to digest, perfectly strengthens the immune system, strengthens teeth and bones, and helps others. useful elements easy to digest. Also, this vegetable, even when fried, can remove toxins from the body and reduce the likelihood of developing depression.

Separately, it is worth mentioning that this cooking method has another significant advantage. Frying neutralizes the vegetable from various sources of infection, including helminths. Also during proper cooking, namely frying, a crust forms on the surface of each inflorescence, which allows you to save all the useful properties of the vegetable.

calories

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

The calorie content of this vegetable in its raw form is 30 kcal, and in fried 120 kcal per hundred grams of product. At the same time, 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 times more calories than he consumed by eating fried cabbage for lunch.

Therefore, if instead of the usual side dish, cook cauliflower for meat, this will not only help you get enough of vitamins and useful microelements, but will also help maintain harmony and beauty.

Benefit or harm?

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

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

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

However, harm from eating gifted cauliflower is also possible. Of course, if you fry a vegetable in a large amount of oil, combine it with those products that will significantly increase its calorie content and cook dishes without adhering to the rules, then there will be no benefit from such cabbage. Only heaviness in the stomach, extra pounds and so on will appear.

It is also worth mentioning that the use of cauliflower is not recommended for everyone. People suffering from high stomach acid or peptic ulcer are not recommended to use this product.

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

What goes best with?

The traditional way to roast cauliflower is, of course, cooking with an egg. These products go well with each other, because such a dish can be easily prepared for breakfast, replacing a traditional omelette, or even for lunch. Also, the resulting omelet can be covered 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 also go well with such cabbage. You can cook if you want vegetable stew with this vegetable.

By the way, grated or finely chopped garlic is often added to the batter for frying cabbage. It turns out a very original taste - this dish is ideal to eat with sour cream.

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

Such a vegetable is also stewed with mushrooms, and sometimes even with hunting sausages. Each housewife has her own recipe and everyone has her own taste preferences, so you can safely experiment and invent new dishes.

The subtleties of frying

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

To begin with, not only a fresh head of cabbage is suitable for frying, but also frozen inflorescences. At the same time, it is not necessary to defrost the cabbage - it will be enough to boil it in boiling salted water for two to three minutes. After that, you should throw everything in a colander so that the glass is excess liquid. In this way, frozen cabbage can be easily prepared for frying.

In order for fried cabbage to turn out delicious, it must be as fresh as possible. When choosing a head of cabbage, pay attention to the leaves - they should be green, fresh and 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 in salted water. This will help get rid of larvae and small debris, as well as remove bitterness.

Despite the fact that many recipes involve boiling the inflorescences, it is not necessary to do this. You can also fry a vegetable after soaking for ten minutes, so that it will be tasty, healthy and crispy. At the same time, it is worth warning that uncooked cabbage absorbs much more oil during frying, and this will significantly increase its calorie content and affect the taste. Therefore, it is best, of course, to pre-boil it a little.

In the event that you plan to cook a vegetable in batter, namely in breadcrumbs or semolina, it is better to leave the “legs” at the inflorescences so that it is more convenient to hold them. During frying in batter, the fire under the pan should always be medium - this way the dish will cook better.

Start frying cabbage should be on high heat, so that it immediately has time to be covered with a delicious crust. This will add piquancy to the taste and retain all the beneficial properties of the vegetable. Then you need to reduce the heat, leaving a very small flame, cover the pan with a lid and leave the dish until cooked.

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

• half a kilogram of cauliflower, already disassembled into inflorescences;
• two cloves of garlic;
• a little vegetable oil for frying;
• salt, pepper to taste.

Pre-prepared inflorescences should be boiled in salted water for five minutes, then folded into a colander. Meanwhile, cut the garlic into thin slices and fry in oil until they begin to change color. As soon as the garlic darkens, it must be removed from the oil and lay the cabbage. Fry the inflorescences until golden brown and fully cooked. The lid does not need to be closed. Such a dish can be an independent lunch or a great addition to meat.

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

Take half a kilo of cabbage, one hundred grams of breadcrumbs, two medium eggs, a little dill and salt to taste. Prepare and boil cabbage. Finely chop the dill and add to the breading. Beat the eggs thoroughly, if desired, you can add a little cream. Dip each inflorescence in the egg mixture, then roll in breadcrumbs and spread on a preheated pan with vegetable oil. Cook over medium heat until fully cooked, turning occasionally.

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

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

Cheese should be grated on a fine grater. Beat eggs separately, add flour and grated cheese. Then gradually add beer until the correct batter consistency is obtained - it should resemble sour cream in density. Then dip the inflorescences in batter and fry until tender.

If desired, you can add a little seasoning, for example, cabbage and cheese go well with curry or Provencal herbs.

In order not just to fry cabbage, but to cook a full meal, we offer one more delicious recipe. Cooking Ingredients:

• half a kilogram of cabbage;
• three hundred grams of hunting sausages;
• two hundred grams of zucchini;
• one large head of onion;
• a 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 slices of medium thickness. First, fry the onion in a deep frying pan. As soon as it turns golden, add zucchini and fry for five minutes. Next, add sausages and fry for another five minutes. At the end, add cauliflower and fry for five to seven minutes. Sprinkle finely chopped herbs on top, close the lid, turn off the heat under the pan and leave it like that for ten minutes.

Note to the owner

• while cooking cabbage, you can add Bay leaf, which will help get rid of the specific smell of the vegetable and give it a special flavor;
• after cooking, it is imperative to drain all the water and throw the inflorescences into a colander so that there is no excess liquid - this will allow you to fry the vegetable without problems;
• you need to cook cabbage only in boiling water, so lay the inflorescences as soon as the water boils;
• cabbage inflorescences can be added to any vegetable soup;

• if you like cabbage in batter, but 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 completely cooled inflorescences in batter, otherwise the taste of the dish will be spoiled;
• if you want to get an unusual and crispy batter, then instead of eggs, milk or water, you can use beer;
• to make the cabbage a little crispy, boil it for about three minutes, and five to six minutes of cooking is enough to bring it to readiness;
• If you want roasted cauliflower but don't feel like using vegetable oil for frying, you can make a casserole in the oven.

One of the recipes for roasting cauliflower, see below.

Cauliflower in a pan is a delicious dish that can be prepared for lunch or dinner. The recipe is quite simple, and also differs in the speed of preparation, which will undoubtedly please the hostesses. It’s easy to cook cauliflower in batter, and if you didn’t succeed with this dish before, then read this recipe, there are some subtleties that make the dish beautiful, tasty and very fragrant. I offer one of the most affordable, which will appeal to all households. In our master class, we will pre-boil the vegetable to achieve a soft and tender dish. Then we will fry our inflorescences in egg batter. You can be sure that such an appetizer will become your signature dish.

Ingredients

• Cauliflower - 500 g;
• Chicken egg - 2 pcs.;
• Salt - to taste;
• Ground black pepper - to taste;
• Vegetable oil - 2 tablespoons;
• Greens - to taste.

Cooking

Use good quality fresh cauliflower for cooking. It should be plump to the touch, without black spots and damage. Divide the cabbage into small florets. Place in a colander and rinse well.

For this dish, you can use it, you need to defrost it and boil it like fresh cauliflower.

Boil enough water in a separate saucepan. Salt a little. Dip cauliflower into boiling water. Boil. Boil for 10 - 15 minutes. Check readiness with a fork. If the cabbage is soft, then immediately remove it from the heat. Then drain in a colander and rinse cold water. Shake off excess moisture.

Whisk into a deep bowl chicken eggs. Add ground black pepper and salt. Whisk with a whisk or fork until smooth.

From the greens, take parsley, dill or other herbs, at your discretion. Rinse and pat dry with a towel. Finely chop and add to egg mixture. Mix well.

Add cabbage florets. Stir. Taste and adjust if needed.

Put the pan on the fire. Pour vegetable oil, heat well. Add cauliflower along with scrambled eggs. Fry over medium heat, stirring constantly with a wooden spatula, until golden brown.

Fried cauliflower in a pan is ready. Immediately, so that the dish does not cool down, serve with sour cream or other sauce, fresh vegetable salad. Cauliflower will go very well with garlic or mushroom sauce. Bon appetit!

Little recipes for smart housewives

• Cauliflower in batter goes perfectly with cheese. Therefore, the finished dish can be sprinkled with grated cheese on top, it will perfectly complement the composition. Also, hard cheese can also be added to egg batter, for this you need to grate it on a fine grater, add in a small amount and carefully mix with the egg mixture.
• It is better to boil inflorescences in mineral water, or in water with the addition of a small amount of sugar. Then the fruits will not become watery and will not lose color.
• If you are trying to lose weight, you can also treat yourself to a healthy snack. To do this, do not fry the cauliflower, but bake it in the oven or slow cooker. Only given a couple of rules - you need to use only proteins in batter.
• In order not to suffer from the specific smell that appears in cabbage during cooking, add a little dry rosemary to the water. It will remove the smell and make the inflorescences softer and more tender.
• You can fry not only fresh cauliflower, but also frozen. Frozen cabbage is pre-boiled before freezing, so we skip this step, defrost the cauliflower and fry in a pan.
• Cauliflower can also be fried breadcrumbs, then a golden crust is formed on its edges and the dish will turn out to be very appetizing. To do this, before frying, roll the inflorescences in a beaten egg. And then roll the cauliflower in breadcrumbs and immediately send it to the pan.
• Also, for a change, you can fry cauliflower with vegetables, i.e. with onion, carrot, bell pepper and tomato. Here you can play with taste and add piquant colors. Pour some soy sauce, ketchup into the pan and sprinkle vegetables with Korean spices. Move and fry a little over high heat. In this case, do not salt the dish.

Cauliflower is one of the most useful products nutrition. With a low calorie content, it contains a lot of vitamins, macro- and microelements necessary for the body, most of which are preserved even during heat treatment. You can cook this vegetable different ways. One of the easiest is to fry. However, for this you need to know how to fry cauliflower in a pan so that it turns out tasty and retains its beneficial properties.

Cooking features

Knowing some secrets will allow you to cook many nutritious dishes in a cauliflower pan.

• For frying in a pan, not only fresh cauliflower is suitable, but also frozen. It is not necessary to defrost it - just boil it for 2-3 minutes in salted water, then remove it with a slotted spoon and let the water drain. After that, you need to cook it in the same way as fresh, following the instructions in the recipe.
• When choosing fresh cauliflower for frying, it is better to give preference to freshly harvested cauliflower. The leaves are fresh and green. Withered leaves are evidence that the cabbage has been lying for a long time and is also no longer fresh enough. Also, do not take heads of cabbage, the inflorescences of which are covered with dark spots - this is a rot that spreads quickly, making the cabbage unsuitable for eating. But the milky shade of the inflorescences does not speak about the quality of the cabbage: it depends on the variety of the vegetable and the conditions for its cultivation (in the sun or in the shade).
• Before cooking, the cabbage must be washed and disassembled into inflorescences, then lowered into salted water. Salt should be taken a teaspoon with a slide per liter of water. After 10 minutes, it will be necessary to collect insects and caterpillars from the surface of the water, which will certainly emerge, and rinse the inflorescences again and wait for the water to drain from them.
• Most pan-fried cauliflower recipes call for boiling the cauliflower first, but this is not necessary if you prefer crispy cauliflower. You can not boil it, but immediately fry it. But at the same time, keep in mind that pre-boiling cabbage reduces the time it takes to cook in a pan, so it absorbs less oil and remains not too high in calories. A short boil (up to 5 minutes) will not hurt.
• If a recipe for preparing cabbage in batter or breading is chosen, it is better not to cut off the legs of the inflorescences when cold processing the cabbage - it is convenient to hold it for them, dipping it in the dough. However, you can do without the legs, dipping the inflorescences with a fork.
• First, the cabbage is fried over medium or even high heat so that it is covered with a crust that will protect it from the loss of nutrients. Then the fire is reduced to a minimum, the pan is covered with a lid and the cabbage is fried until tender. If batter is used, then you need to fry all the time over medium heat in a sufficient amount of oil.

The rest of the preparation depends on the recipe that was chosen.

How to quickly fry cauliflower

• cauliflower - 0.5 kg;
• salt - to taste;
• vegetable oil - how much is required for frying;
• garlic (optional) - 2 cloves.

Recipe for the occasion::

Cooking method:

• Prepared cauliflower (washed, disassembled into small inflorescences) boil in water salted to taste for 4-5 minutes after boiling.
• Cut the garlic into slices and fry in a large amount of oil until the slices darken. Take them out of the oil and throw them away - they have already done their job, giving the oil a flavor.
• Remove the cabbage with a slotted spoon or put it in a colander. When the water drains, put in a pan with boiling oil.
• Fry over medium heat without a lid until the cabbage acquires an appetizing color and begins to be covered with a light crust.

This cabbage can be served as a side dish or main dish. In the latter case, garlic sauce is suitable for it.

How to fry breaded cauliflower

• cauliflower - 0.5–0.6 kg;
• breadcrumbs - 100 g;
• eggs - 2 pcs.;
• greens (optional) - 50 g;
• salt - to taste;
• vegetable oil - how much is needed for frying.

Cooking method:

• Wash the cabbage, disassemble into inflorescences, not too small. Boil in salted water for 3-5 minutes. Drain in a colander to drain the water.
• Finely chop the greens and mix it with breadcrumbs.
• Whisk the eggs with a fork.
• Dip each floret in an egg, roll in breadcrumbs and place in a frying pan with boiling oil.
• Fry over medium heat until tender, remembering to periodically turn over so that a delicious crust forms on all sides.

Cabbage fried in breadcrumbs is an independent dish. You can serve it with sour cream.

Cauliflower in batter

• cauliflower - 0.5–0.6 kg;
• egg - 2 pcs.;
• milk - 100-120 ml;
• salt - to taste;
• ground black pepper - to taste;
• flour - 80–100 g;
• vegetable oil - how much you need for frying.

Cooking method:

• Wash the cauliflower. When disassembling it into inflorescences, make sure that they are of medium size: cut too large in half.
• Dip the cabbage in salted water and boil for a couple of minutes. If you want the cabbage to remain crispy, you can fry it in a pan without boiling.
• Whisk the eggs.
• Sift flour, mix with salt and black pepper, adding them to taste.
• Add a little flour to the eggs, stirring everything well each time so that there are no lumps.
• Dilute the dough with milk until the consistency of liquid sour cream is obtained.
• Heat oil in a frying pan.
• Dip each inflorescence in batter, put in a pan and fry on all sides until golden brown.

Cauliflower in batter is a tasty and satisfying dish that cooks very quickly. It can be served with cheese sauce.

Cauliflower in cheese batter

• cauliflower - 0.6–0.7 kg;
• beer - 100–125 ml;
• egg - 2 pcs.;
• flour - 80–100 g;
• hard cheese - 100 g;
• salt - to taste;
• seasonings - to taste;
• vegetable oil - as needed.

Cooking method:

• Disassemble the cabbage into medium-sized inflorescences, wash them and boil for 2-3 minutes for a couple.
• Finely grate the cheese.
• Beat the eggs, mix them with flour, salt and pepper, grated cheese.
• Dilute with beer to obtain a dough that resembles liquid sour cream in consistency.
• Dipping the cabbage inflorescences in the dough, fry them until golden brown on all sides in a pan with heated oil.
• Place in a colander to drain excess oil.

Such cabbage is an excellent snack for beer or wine, but, of course, you can eat it without them. Cheese lovers will love this dish.

The original fried cauliflower recipe

• cauliflower - 0.6–0.7 kg;
• milk - 125 ml;
• chicken egg - 2 pcs.;
• semolina - 50 g;
• salt, spices - to taste;

Cooking method:

• Disassemble the cauliflower into small inflorescences, cut the medium and small ones into several parts. Rinse well and place in a deep frying pan. If the cabbage is frozen, just pour it into the pan.
• Pour half a glass of water into the pan, salt to taste, add spices and put on medium heat, covering the pan with a lid.
• When the water boils away, pour oil into the cabbage, mix and start frying.
• Whisk milk, semolina and egg together, lightly salt this mixture.
• Pour the mixture over the sautéed cabbage, stir quickly and cook for another 10 minutes over medium heat, stirring occasionally. It is not necessary to constantly mix, because otherwise the cabbage will not acquire an appetizing shade.

The dish is very tasty. It will be even tastier if you pour it with cheese sauce.

Cauliflower fried with sausages

• cauliflower - 0.4–0.5 kg;
• hunting sausages - 0.3 kg;
• eggplant - 0.2 kg;
• onion - 100 g;
• carrots - 100 g;
• dill - to taste;
• salt - to taste;
• vegetable oil - as needed.

Cooking method:

• Prepare the cabbage by breaking it into small florets, rinsing and soaking in salted water to remove insects.
• Cut the eggplant into cubes, dip for half an hour in salt water, rinse and dry.
• Peel the onion, finely chop.
• Coarsely grate the carrots.
• Cut the sausages into circles.
• Fry the onion and carrot in a deep frying pan.
• After 5 minutes, add eggplant to them, fry for another 5 minutes.
• Add sausages, fry them with eggplant for 5 minutes.
• Put the cauliflower in the same pan, fry the vegetables for another 5 minutes.
• Salt, pepper, add dill and pour a small amount of water (half a glass is enough).
• Cover and simmer until the water has almost completely evaporated.

This unusual cauliflower dish conquers from the first spoon.

Roasting cauliflower in a pan is easy. Cooking process delicious meals does not take much time. Meanwhile, the dishes are appetizing, tasty, satisfying.

Product Matrix: 🥄

Cauliflower fried in a pan is a dish that surprises with its simplicity and pleasant taste. How to cook it right? Find out in this article.

Cabbage fried in a pan - a tasty and appetizing dish

Ingredients

Cauliflower 1 gram Vinegar 1 tbsp Salt 1 tsp Dill 0 bundles chicken eggs 4 pieces) Flour 1 stack Vegetable oil 1 stack Ground black pepper 0 tsp Garlic 2 cloves

• Servings: 5
• Cooking time: 15 minutes

Fried cauliflower: how healthy is it?

With a minimum calorie content (120 kcal / 100 g), an amazing vegetable, even after frying, can benefit health. Thanks to the components of cauliflower - B-vitamins, vitamins C, K and PP, as well as calcium, iron, magnesium, potassium, manganese and fluorine, they talk about such properties of the product as:

Increasing the body's resistance;

Improving the quality of hematopoiesis;

Strengthening of bone and dental tissue;

Good absorption of nutrients;

Increased muscle strength;

Formation of enzymes and proteins;

Accelerating the regeneration of damaged tissues;

Removal of decay products;

Improving the neuro-emotional state.

When frying cauliflower, possible sources of infection and worms are destroyed. The crust formed during cooking helps preserve useful properties vegetables.

Cauliflower fried cabbage: recipe

The dish is universal: suitable for both children and adults, on a festive and everyday table. It comes in handy when unexpected guests arrive, as well as when you need a picnic snack.

It takes about 40 minutes to prepare 5 servings of fried cabbage. For this you need:

1 fork cauliflower (medium);

1 tbsp vinegar;

½ bunch dill / parsley;

4 chicken eggs;

1 st. flour;

1 st. vegetable oils;

1 tsp salt;

½ tsp black pepper;

2 garlic cloves

The washed forks are cleaned of darkened areas, small inflorescences are separated. Putting everything in a saucepan and pouring water until completely covered, bring to a boil. Vinegar is added to preserve the whiteness of cabbage flowers and the originality of taste. The vegetable is cooked for 15 minutes. The inflorescences thrown into a colander are left to cool.

Prepare dishes with batter. In one plate - flour, in the other - beaten eggs and finely chopped dill, pepper and salt. The inflorescences rolled in flour are lowered into an egg and spread on preheated vegetable oil.

For piquancy, the finished product is lightly coated with garlic squeezed through the garlic.

Fried inflorescences are served both independently and as a side dish.

Fried cauliflower: recipes with cheese and champignons

Not only the most experienced chef can cook cauliflower. The recipe with cheese, for example, is particularly simple.

To get a delicious second course, just buy:

1 large fork of cauliflower;

100 g of hard cheese;

½ st. vegetable oils;

1 tbsp salt.

Peeled cauliflower inflorescences are placed in boiling salted water, removed after 15 minutes. On high heat, the product is fried in vegetable oil until golden brown. Fried sprinkled with coarsely grated cheese. With the stove turned off and the lid closed, the dish remains until the cheese is melted. Served mixed on the table.

A little more skill is needed for the recipe with mushrooms. For 1 head of cauliflower, ½ kg of mushrooms is required. It’s good if, in addition to coriander and basil, there is nutmeg and turmeric. It will take about 1 tbsp. flour.

Coarsely chopped champignons are fried in oil with ½ tsp. turmeric. Flour with water, salt and spices is mixed for batter. Washed cabbage inflorescences are well soaked in batter. That's where the mushrooms are. After mixing the products, they are fried on both sides.

The dish acquires an interesting taste when sprinkled with sweet orange juice before serving.

Based on cauliflower, they get a fried dish with variations in ingredients and various flavors.

If you do not know how to cook delicious cauliflower in a pan, we offer a wonderful recipe. You can also cook a vegetable in a refractory form in the oven.

Cauliflower goes well with various foods, is a good addition to the side dish. It contains a large amount of vegetable fiber, dietary fiber accelerates metabolic processes, cleanses the body of toxic substances.

Cooking time: 20 minutes. Servings Per Container: 15 florets.

Products:

• cauliflower - 1 kg.
• seasonings (dry Provence herbs) - 1 tsp
• flour from higher wheat varieties - 2 tbsp.
• Table salt - 0.5 tsp
• sunflower oil refined - 4 tbsp.

How to cook delicious cauliflower

Initially, wash the cauliflower heads, divide into individual inflorescences. After that, put the cauliflower inflorescences in a saucepan, pour cold water, add a little salt. Additionally add rosemary to get rid of the peculiar smell of cabbage. To improve the taste of cauliflower, we recommend that you pre-soak the vegetable in milk.

We put the saucepan with cabbage on a minimum fire, bring to a boil, then cook for another 5 minutes. To improve the taste, you can add granulated sugar / freshly squeezed lemon juice to the liquid. After we spread the vegetable in a colander to glass the liquid. Cauliflower should not be overcooked because the florets will fall apart and absorb moisture. Use a decoction of cabbage as a base for diet sauce, soup.

Heat the sunflower oil in a frying pan, put the boiled cabbage. Dip each piece into seasonings, and then into fine sifted wheat flour. Fry the cauliflower florets on both sides until golden brown. Additionally, crushed crackers, milk cream, grated hard cheese (parmesan / mozzarella), melted butter can be added to the batter. Before preparing the sauce, lightly brown the flour in a dry frying pan.

Put the cooked cauliflower on a plate.

Serve roasted cauliflower alongside lettuce, fresh/canned vegetables, meat and fish dishes.