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Video: Simple Cauliflower Recipes
Read the previous part. ← How to grow cauliflower
Given the peculiarity that cauliflower is poorly stored and quickly loses its taste, it should be promptly sent for processing, used for cooking or frozen in order to provide the family with a delicious vegetable for the whole year.
There are no special difficulties in the culinary processing of this cabbage, as a rule, it is first boiled (previously disassembled into inflorescences), and then fried or baked, although other options are possible.
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To freeze cauliflower, its inflorescences must be disassembled in the usual way, rinsed well and dipped in boiling salty water. Cook for two minutes. Then drain the water and discard the cabbage in a colander. After cooling down, it should be put in bags in small portions (focus on the amount of cabbage that you usually need to cook one dish) and sent to the freezer. In winter, frozen cabbage after partial thawing is used in the preparation of a variety of dishes, in particular, it is fried.
For cooking fresh cauliflower, it is also usually first disassembled into inflorescences. However, it should be recognized that a number of recipes indicate the option of boiling whole heads of cabbage. In fact, this is very problematic, if you do not take into account the purchased vegetable, since under normal conditions in the garden, cauliflower heads grow very large. In addition, if you follow this recommendation, then the output will be unevenly boiled cabbage, and, accordingly, a dish of mediocre taste.
After disassembling the head of cabbage into inflorescences, they are thoroughly washed, dipped in boiling salty water and boiled until half cooked (about 6 minutes - the cooking duration may vary depending on the dish and the size of the inflorescences). Then the water is drained, and the cabbage is thrown into a colander. The next steps are specific to the recipe. Here are some:
Cauliflower with semolina and mayonnaise
Cauliflower - 600 g, vegetable oil - 50 g, mayonnaise and semolina - to taste
Boil cabbage in salted water until half cooked. Grease the pan with oil, put the cabbage on it. Top with mayonnaise, sprinkle generously with semolina, stir and fry over low heat, without covering the pan with a lid.
Cauliflower with butter and eggs
Cauliflower - 500 g, onion - 1 pc., Butter - 70-100 g, egg - 2-3 pcs., Herbs and salt to taste.
Boil cabbage until half cooked in salted water. Put butter and very finely chopped onions in a saucepan. Simmer in oil until half cooked. Then add boiled cauliflower inflorescences to the onion, add the remaining butter, salt, close the lid and simmer for another 10 minutes. Then add finely chopped parsley and dill to the saucepan, mix the greens with cabbage and onions. Then pour the vegetables with pre-beaten eggs, mixed with finely chopped dill and salt, sprinkle with oil, close the lid and keep on fire until the eggs are ready.