Cauliflower is classified as a healthy food. Scientists and nutritionists recommend including it in a weekly diet, promising to improve health and prolong youth.
And it should be present in the menu not only once during the seven-day period, but at least two days. The most frequent guest on the table is cabbage in the summer.
At this time, it is especially tasty, dishes from it are more juicy and tender. Most are familiar with only a few dishes from cabbage. There are many recipes for cooking vegetables, even desserts are made from it.
Benefit and harm
Cabbage dishes are nourishing, but moderately high-calorie (25-28 cal / 100 gr.). Besides the fact that a portion of a small number of calories, the body receives a lot of vitamins and other nutrients.
Data is given for one hundred grams, but the number of components in any product depends on various factors (variety, growing conditions, features of the recipe, technological processing).
Cauliflower contains proteins (2.4), fats (0.3), carbohydrates (4.1). In terms of nutrition, taste and dietary properties, this vegetable is superior to the rest of its fellows. Unlike other types of cabbage, it contains more proteins (one and a half to two times), “ascorbinka” (two to three times). It contains a lot of vitamins (C, B, PP, A), microelements (calcium, iron, magnesium, potassium, phosphorus, sodium).
Cauliflower is absorbed better than its cabbage relatives, does not irritate the gastric mucosa.- The reduced amount of coarse fiber contributes to easier digestion.
- Of all the types of cabbage is the color is preferable for problems with the stomach, especially with a stomach ulcer and its low secretion.
- Recommended by pediatricians for baby food.
- It has anti-cancer properties.
- Contains immunity enhancing ingredients.
- Helps reduce the likelihood of cardiovascular disease, is considered a preventive measure against heart attack.
Cauliflower is absorbed better than its cabbage relatives, does not irritate the gastric mucosa.Cauliflower enhances the separation of bile. Not recommended for gout. Promotes more frequent bowel movements.
We offer to watch a video about the benefits of cauliflower:
Step by Step Cooking Instructions
Cauliflower dishes are periodically prepared by each hostess. They are loved by vegetarians, "dieters", as well as those who keep fasting. A crock-pot, an oven and a “classic” cooking method are suitable for cooking - on the stove. A big role in the preparation of this vegetable is played by a bouquet of spices, sometimes radically changing the cabbage flavor, which in itself is not bad in the mood.
Main ingredients:
- cauliflower - within a kilogram;
- vegetable oil - two or three tablespoons;
- a little pepper (red) and salt.
Variations in the preparation of lenten cabbage dishes, which will be discussed below, are different, the only thing they are like is the initial stage of its preparation and “lean”, therefore there is nothing “forbidden” among the components.
The cooking algorithm is simple.:
- First boil the cabbage. Some experts advise to pre-divide it into inflorescences, explaining that so that the cauliflower does not fall apart and is easier to separate. Others believe that aesthetic inflorescences look exactly when they are boiled disconnected. In both cases, the main thing is not to digest, as this will slightly impair the taste of the dish (for more information on the boiling procedure, you can find out here).
- Further, the decoction can be used for sauce, and you can simply drain it.
- After cooking, again, some advise to fry right away, others are sure to let the cabbage dry and cool slightly, which improves the taste afterwards and has a beneficial effect on the process of subsequent frying.
- Boiled cabbage fried in butter until cooked. In order to avoid overcooking, cabbage needs stirring from time to time. You can not fry, and stew the cabbage, adding a little broth to the pan and cover with a lid (for more information about roasting vegetables, you can find out here).
- Salt, pepper and other spices that make the taste bright, most often added at the final stage of preparation.
With garlic sauce
Remove the cabbage from the water, where it is boiled, lay out on a plate. You can use it in this form, and fried in vegetable oil. In both cases, the cauliflower is poured over the garlic sauce. In the resulting broth, add the flour, pre-fried in butter, slightly extinguish, stirring constantly. Pour into the mixture finely chopped garlic and herbs, salt and pepper, bring to readiness.
We offer to watch a video on how to cook cauliflower in garlic sauce:
With almond
In the fried onions (in vegetable oil) add two or three tablespoons of ground almonds, lemon juice, salt, pepper. Put in the cabbage mixture, previously boiled and cooled. Fry until tender, stirring.
Breaded
Cooked fast batter from flour, water and salt. Boil cabbage dipped in the mixture and fry. You can cook the "lazy" option by pouring the batter into the cabbage. In both cases, it is recommended to fry until golden brown, turning it over. Salt and pepper is better before use.
More nuances about the methods of cooking cauliflower in batter can be found here, and how to do it in a skillet, read in this article.
We offer to watch a video on how to cook lean cauliflower in batter:
With tomatoes
Fry the onions in the butter, add the tomatoes, stew a little. If desired, you can use garlic. Add to the mixture boiled cabbage and simmer until tender. Salt, pepper, sprinkle with greens on top. Can be added to the dish canned peas, beans, corn.
With decoy
Boil cabbage a little fry in oil, pour a little dry semolina, then fry more, constantly stirring. At the end of frying, you can cover the lid, which will give the dish a more fresh and moist flavor., or do not do it, and then the semolina will be more fried, crisp.
Table serving options
We offer possible options for serving dishes:
- Cabbage in garlic sauce can be served on the table without any additions. If it seems that they are still needed, you can add a little grated cheese, fried potatoes, mushrooms or greens.
- Cabbage with almonds. If desired, a little lemon juice / chopped lemon is added to the finished cabbage with almonds before serving, greens. The taste of this dish goes well with the ease of mashed potatoes.
- Cabbage in lean batter can be supplemented with steamed vegetables, which will invigorate the roast taste of the main course. If there is no time for their preparation, then greens, which can be called a universal magic wand, are quite suitable.
- Cabbage with tomatoes can be served as indicated in the recipe or sprinkled with grated cheese.
You can add cheese at the end of cooking and cover the pan with a lid, after which the cheese will melt a little. In this case, greens are best added on top of the cheese before serving.
- Cabbage with semolina Serve with fresh cucumbers, which add a touch of freshness to the main dish. A good addition to make greens or sour cream. They can be added individually or together.
Due to its biochemical composition, cabbage belongs to the category of essential foodstuffs and is considered a valuable therapeutic agent. The simplicity and speed of preparation of some dishes allows you to quickly organize something tasty and healthy on the table, and even those who do not have much culinary experience can cope with it.
