Stewed Cauliflower

All kinds of cabbage are helpful. Cauliflower has unique organoleptic qualities, for which it is loved not only by supporters of healthy eating. It is tasty even steamed. If it is fried, baked or extinguished, it will be impossible to refuse. Stewed cauliflower is often obtained dietary, but nourishing and tasty. This is a versatile dish that can be served as a main snack or as a side dish. It is combined with meat, chicken, mushrooms, almost all other vegetables.

Cooking Features

Cook a stewed cauliflower can cook, who does not have much experience. Knowledge of several subtleties will help him to get the best result.

When choosing a cabbage, carefully inspect it: the vegetable is often attacked by pests, and it can be spoiled.
Washing the cabbage, disassemble it into florets, cut off the darkened areas. Drain the vegetable so that the dish is not watery. Cut into large florets into several pieces.
Before stewing, cauliflower can be fried or boiled until half cooked, then the stew can be more delicious.
Cauliflower will be more delicate in taste if it is stewed in a sauce with the addition of milk, cream, sour cream. Tomato paste and garlic, on the contrary, will add a savory flavor to the dish.
Do not stew cauliflower for too long. The longer it is subjected to heat treatment, the less vitamins remain in it. With excessively long stewing, 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 sharp and pronounced aroma. When adding spices and herbs to the dish, remember the sense of proportion.

Cauliflower can be stewed in various sauces, with the addition of mushrooms, vegetables, and meat products. The technology of cooking these dishes can be different. To avoid mistakes, follow the recommendations accompanying the selected recipe.

Simple Cauliflower Stew Recipe

Composition:

cauliflower - 0.5 kg;
water or milk - 100-150 ml;
vegetable oil - 40 ml;
salt - 5 g;
fresh herbs, spices - to taste.

Method of preparation:

Wash cabbage, clean, disassemble into inflorescences. Large cut in half. Let the vegetable dry.
At the bottom of the saucepan pour in the oil, heat it over medium heat.
Place the cauliflower in a saucepan, brown the inflorescences for 5-10 minutes.
Reduce the intensity of the flame, pour in water or milk. Simmer for 15-20 minutes, making sure that the cabbage does not burn.
5 minutes before being cooked, add salt to the dish, add spices and chopped green dill, parsley.

Stewed cauliflower is tasty without any additions, but it is often cooked together with other vegetables, getting richer in taste and appetizing vegetable stew.

Cauliflower Stewed in Tomato with Green Peas

Composition:

cauliflower - 0.5 kg;
onions - 100 g;
carrots - 100 g;
garlic - 2 cloves;
tomatoes - 0.5 kg;
vegetable oil - 40 ml;
ground paprika, salt - to taste;
green peas (canned) - 100 g.

Method of preparation:

Discontinue cauliflower into florets, wash, dry.
Free onions from the husk, cut into small cubes.
Finely chop the garlic.
Scrape carrots, wash and blot with a napkin. Grind grated with small holes.
Slice the tomatoes crosswise.
Boil water in a saucepan, dip the tomatoes in it. After 2 minutes, transfer the fruit to a container of cold water. Peel the cooled tomatoes. Use a blender to mash.
Heat the oil in a large frying pan or in a cauldron, put the onion and garlic in it, lightly brown.
Add carrots, fry for 5-7 minutes.
Put the cabbage. Continue to fry vegetables for 3-5 minutes.
Tomato puree mixed with salt and paprika, fill them with cabbage.
Stew for 10 minutes, then add the green peas and continue stewing until the cabbage is ready.

Canned peas can be replaced with fresh ones, but then it should be added 5-10 minutes earlier or pre-cooked until half cooked.

Cauliflower stewed with zucchini

Composition:

cauliflower - 0.5 kg;
zucchini - 0.5 kg;
onions - 100 g;
carrots - 150 g;
tomatoes - 0.5 kg;
Provencal herbs, salt to taste;
vegetable oil - as required.

Method of preparation:

Prepare the cauliflower by washing it out, disassembling into florets and drying.
Wash zucchini. Peel the peel with a peeler. Cut the vegetables in half, spoon remove the pulp from the seeds. Young fruits can not clear.
Cut the zucchini into cubes or semicircles.
Boil in tomatoes, peel, cut into cubes.
Peel the carrots, cut into slices. If the vegetable is large, you can cut it into halves or even quarters of circles.
Remove the onion from the onion, cut it into thin half rings.
At the bottom of a cauldron or a thick-bottomed pan, heat the oil, fry the onion in it.
Add the carrots, cabbage, zucchini and tomatoes, layering them in the sequence shown. Sprinkle each layer with salt and herbs.
Simmer the vegetables on a low fire under the lid for about half an hour.

Tasty and nourishing cauliflower and zucchini stew is a versatile dish that is suitable even for those who follow a diet. It can be cooked not only on the stove, but also in the slow cooker. For roasting onions, use the program "Baking" or "Frying", then cook 30-40 minutes (depending on the power of the multicooker) in the quenching mode.

Cauliflower stewed with mushrooms

Composition:

cauliflower - 0.5 kg;
fresh champignons - 0, 5 kg;
onions - 0, 2 kg;
butter - 50 g;
sour cream - 0, 25 l;
a mixture of peppers, salt - to taste.

Method of preparation:

Rinse the cabbage well, disassembled into inflorescences. Coarsely chop them and dry.
Wash the mushrooms, blot with a towel. Each mushroom cut into 4-8 parts, depending on the size of mushrooms.
Peel the onions, cut into small cubes.
In a deep frying pan, melt butter, put onion in it.
Add mushrooms after 5 minutes, fry them for 5 minutes with onions.
Add cabbage. Continue frying for 5 minutes.
Mix sour cream with pepper and salt, pour over her cabbage and mushrooms.
Cover the pan with a lid. Simmer cabbage with mushrooms for 20-25 minutes.

A dish according to this recipe is so tasty and fragrant that it can be served for the holiday table.

Cauliflower stewed with minced meat and olives

Composition:

frozen cauliflower - 0, 4 kg;
ground beef - 0, 2 kg;
tomato paste - 40 ml;
garlic - 2 cloves;
onions - 100 g;
pitted olives - 150 g;
salt, pepper - to taste;
vegetable oil, water - as needed.

Method of preparation:

Peel and finely chop the onion. Chop garlic with a knife.
Heat the oil, fry the onion and garlic in it for a few minutes.
Add the stuffing. Cook it until it turns pale.
Add tomato paste, pepper, salt. Turn down the heat. Stew mince in tomato 5 minutes.
Add cabbage and olives without defrosting.
Pour in 100 ml of water.
Simmer for 20-25 minutes, adding more water if necessary.

When serving at the table, a snack can be added with a side dish. Well suited mashed potatoes, rice, pasta.

Cauliflower stew is an almost universal dish. You can pick up recipes for diet and vegetarian food, as well as for the holiday table. Cauliflower can be extinguished with meat products, mushrooms, various vegetables. Used spices and sauce will affect the taste of the finished dish. Cauliflower stew recipes so much that every day you can cook new versions of this dish. Serve them as a side dish or as a main snack.