How to cook cauliflower?

For their high dietary and taste qualitiescauliflower is very much appreciated. It is rich in vitamins and minerals (carotene, vitamins, ascorbic acid, carbohydrates, proteins and mineral salts). Cauliflower is second only to broccoli in protein content (2.5 g protein versus 5.0 g). It is also rich in potassium salts (116 mg), phosphorus (60 mg), calcium (100 mg), magnesium (17 mg). In the inflorescences of cauliflower, ascorbic acid is up to 70 mg%, as well as vitamins U (2 mg), PP (0.6 mg), B1 (0.15 mg), K (4.0 mg), B2 (0.08 mg). All the data given are indicated per 100 g of product. Because of the thin cell structure, cauliflower is fully absorbed by the body. It has less coarse fiber, it does not irritate the mucous membrane of the stomach and is easily digested. Cauliflower is especially useful for gastrointestinal diseases and for baby food.

Culinary uses leaves and flowers of colorcabbage for soups, side dishes or salads. To preserve the color of cabbage during cooking, you can add a little sugar. And boiled cabbage in mineral water becomes even more tasty. About this further.

How to cook cauliflower: recipes and recommendations

Cauliflower in batter

For cooking you will need:

  • 1 kg cauliflower
  • 2-3 tablespoons of flour
  • 4 eggs
  • Oil for roasting (sunflower or olive)
  • Pepper and salt and to taste

To begin with, you should wash the cabbage and divide iton the inflorescence. Place cabbage in slightly salted boiling water and cook for 10 to 12 minutes over medium heat. To prepare the batter, you need to beat the eggs, then add a couple of spoons of flour and a little salt. Stir thoroughly, the dice should get thick. When the cabbage boiled, discard it in a colander. We drop the inflorescences in batter and put them on a frying pan, pre-heating oil on it. Fry the cabbage until golden brown on all sides. Spread out on a dish. Bon Appetit!

On sale often there is a frozen colorcabbage, do not neglect it! It turns out, in the opinion of researchers, much more nutrients retain frozen vegetables. They are practically from the beds placed in industrial freezers. So, frozen cauliflower will even win against fresh in content vitamins. For people prone to fattening, cauliflower should be of particular interest. In its inflorescences, tartanic acid has been found, which helps to prevent obesity.

How to prepare frozen cauliflower

Baked cauliflower

Ingredients:

  • Frozen cauliflower 700 - 800 gr
  • Eggs 2-3 pieces
  • Cheese 150 g
  • Sour cream 15-20% - 300gr
  • Butter for mold lubrication
  • Spices and salt to taste

Allow 2-3 hours to thaw the cauliflower. Rinse it with water. Lubricate the form with oil and put cabbage into it. In a separate bowl, mix eggs, sour cream, salt and spices. The mixture is filled with cabbage. Top with cheese rubbed through a large grater. We put in the oven for 20 to 30 minutes before the formation of a beautiful golden crust. When serving, you can decorate with greens. Bon Appetit!

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