Cauliflower is a unique plant. Firstly, this plant has a rich set of useful substances, vitamins and minerals that are indispensable for the human body. Most of them are stored during the heat treatment. Secondly, it is easily digested and is a dietary food, which is why it is in great demand among lovers of a healthy diet and a beautiful figure.

Despite all the useful properties of cauliflower, many do not like to eat it. Indeed, when cooking, it may not emit the most pleasant smell. But, I assure you, if you prepare it correctly, then all its shortcomings will develop into advantages. Especially popular are dishes from it in the summer, when the table is brightened with an abundance of vegetables.

I suggest you put out the cabbage in a pan according to today's recipes. I have selected the most useful, satisfying and tasty options for you. Try it, you will surely like it.

Fried Cauliflower Recipe. Stew in a pan

I offer your ideal and proper breakfast - omelet with cauliflower. It turns out very tasty, and most importantly, useful. Give it a try!

Ingredients:

• 300 grams of cauliflower;
• some butter;
• 2 raw eggs;
• salt and spices to your taste;
• 50 grams of milk of any fat content;

Step-by-step recipe description:

1. If you use cabbage in a head of cabbage, then you need to divide it into small buds. It is better to defrost a frozen product before use.

If you do not have a kitchen scale, you can take by eye 10-15 "bouquets" of medium size. This is exactly about 300 grams.

2. Bring the water to a boil, salt it and send our cabbage there. After boiling again, boil it for about 5 minutes. Then catch with a slotted spoon or just throw it in a colander.

3. In a separate bowl you need to cook everything for an omelet. First beat eggs lightly, then add salt and your favorite spices. Pour milk and whisk again. It is better to do this with an ordinary fork, since strong peaks are not required. It is simple enough to achieve a uniform consistency.

4. Melt a small piece of butter in a skillet. Put the cabbage inflorescences and cover with an omelet. Cover and set a small plate power. Simmer until tender.

5. The dish can be decorated with herbs or vegetables. Bon Appetit!

How to put out cauliflower in a pan - step by step recipe

Not sure how to stew cauliflower? Cook it with vegetables directly in the pan. It turns out very tasty, beautiful and incredibly useful. Literally a vitamin mix. Give it a try!

Ingredients:

• 400 grams of cauliflower;
• a bunch of green onions;
• 1 carrot;
• 5 cloves of garlic;
• 1 chili pepper;
• 20 grams of fresh ginger;
• a bunch of cilantro;
• 2 tablespoons of sesame oil;
• 50 grams of water;
• salt and pepper to your taste;
• 2 tablespoons of soy sauce.

Step-by-step recipe description:

1. Cabbage disassemble into small "bouquets."

2. Cut the carrots first into medium-sized slices, and then across, into strips. Do it better with a curly knife. Ginger cut into thin strips. Chop green onions in the middle. Chop the garlic finely and chop the chilli.

3. Pour a little vegetable oil and sesame oil into the pan. Stir and wait for the hiss. Put garlic, half hot pepper and ginger here. We will put the second part of these products at the end of the stew.

4. Next add the green onion and carrot. Fry for about 2 minutes.

5. Add cauliflower.

6. Add soy sauce and seasonings to taste. At the same stage, you need to salt. Add a little water and, having mixed, cover with a lid. Reduce heat and simmer for 10 minutes.

7. Add the remainder of hot pepper, ginger, chopped cilantro and a little green onion. Stir and remove from heat.

This dish is especially tasty in the state of al dente. It is these vegetables that have a unique crunch and are most useful for health. We borrowed such a dish from Asian cuisine. Extremely tasty! Give it a try!

How to stew cabbage in a pan with meat (very tasty)

If you want to have an easy and tasty dinner, prepare a chicken stew with cabbage. Doctors and nutritionists advise eating meat with vegetables. According to scientists, the substances contained in vegetables quickly break down proteins that are formed as a result of the digestion of meat.

A light chicken, combined with juicy vegetables, is an excellent option for dinner. And hearty, and tasty and easy. Give it a try.

Ingredients:

• 1 chicken breast or 2 legs;
• 1 tomato
• 1 small onion;
• 1 medium carrot;
• 100 grams of broccoli and cauliflower;
• half a glass of water;
• a little green beans (you can use ice cream);
• 1 lavrushka;
• salt and universal seasoning - to taste.

Step-by-step recipe description:

1. In a pan, with a little oil, fry the onions and carrots. You can cut them to your taste. In this case, onions are crushed in half rings, and carrots in circles.

2. As soon as the vegetables are slightly fried, you need to send finely chopped tomatoes to them. Fry for 5 minutes and add water, about half a glass. While they are stewing, proceed to cutting the meat.

3. Cut the meat into pieces. If you use a leg or other parts of the chicken, then the bones can also be used. They will give an extra "fat." Stew chicken with vegetables until it turns white.

4. Now you need to add the beans, broccoli and cauliflower.

Many believe that broccoli and cauliflower are one and the same. This is not entirely true. They are relatives, but they still have differences. Broccoli has a more saturated, green color. It contains more trace elements than its colored relative. Although light cabbage, called cauliflower in honor of the formation of peculiar buds, also has a rich composition.

5. Add salt, spices, lavrushka and mix. At this stage, you can add more water or broth. Simmer for about 10 minutes.

6. The dish is ready. It needs to be arranged in plates and serve.

According to today's recipes, cauliflower will be appreciated even by those who did not love it before. Eating it is necessary for health. And doubly nice if it is cooked deliciously.

How do you usually cook this vegetable? Share your experiences. We are waiting for your comments. I wish you new, tasty victories in the kitchen. See you soon!

In summer, fresh vegetables directly from the garden are abundant. Every vegetable is healthy. Cauliflower is perhaps one of the favorite varieties of cabbage. It is very healthy and tasty in itself. Cauliflower can even be eaten raw, just doused with boiling water. Earlier, you already met with the excellent properties of cauliflower in the article - therefore, do not repeat. We already prepared where cauliflower pizza was made from cauliflower, and also other dishes were amazingly tasty and aromatic under cheese. Today, prepare cauliflower with another set of healthy vegetables. Cook cauliflower with vegetables very simple. You can prepare such a vegetable mixture as a side dish, or you can add fried minced meat and we get a satisfying, full-fledged dish - this is more suitable for men who find it difficult to imagine food without meat. As a light snack, cauliflower with vegetables is quite suitable as an independent dish. It is not only tasty, but also useful for our figure. So this dish can be safely attributed to a healthy diet. So, we are preparing stewed cauliflower with vegetables.

We need very few products:

• 1 small zucchini
• half fork cauliflower
• half sweet pepper
• fresh greens
• garlic or garlic arrows
• salt pepper
• a piece of butter

Cauliflower with vegetables recipe

How to cook cauliflower tasty and healthy?  And to do this is very simple and quick and you will see it now!

We sort the cauliflower into small inflorescences, put it on a frying pan, salt and pepper to taste, add water so that it covers the bottom of the pan well and simmer for 3-5 minutes under the lid. Cabbage should be a little soft, easily pierced with a knife.

Cut the bell pepper into small cubes. Zucchini, if it is young, does not need to be cleaned. Cut into small slices. Sliced \u200b\u200bvegetables are sent to cauliflower and simmer until the zucchini is cooked. Cauliflower will also be ready by this time. Water does not need to be added so that the dish does not turn out to be watery, since zucchini emit a lot of juice during heat treatment. By the end of cooking, the water should completely evaporate. Those who like garlic, for piquancy, you can add finely chopped arrows of garlic or 1 clove, finely chopped. It will turn out very fragrant and appetizing!

Cauliflower is a product that can be prepared in a variety of ways, not only frying inflorescences in batter. Braised cabbage can also be prepared in a variety of ways. This article will describe a few of them.

Cooking a delicious meal is easy and simple.

The simplest recipe for this vegetable provides a minimum of additional ingredients. Among these may be onions, carrots or herbs for decoration.

How to cook stewed cauliflower:

1. Wash the inflorescence, divide into parts, pour over boiling water;
2. Chop the onion arbitrarily. Fry the onions in a pan with hot oil;
3. Put in a pan inflorescences. Sometimes stirring, fry for 5 minutes;
4. Add salt and a glass of boiling water. Close the lid;
5. Simmer, periodically checking readiness.

After cooking, sprinkle the contents of the pan with chopped herbs.

Braised Cauliflower with Vegetables

If this vegetable is stewed with the addition of various vegetables, then the cooked dish can be used as a ready-made dinner or side dish for meat dishes. The vegetables indicated in the recipe can be varied by adding others. Ultimately, it is important to keep the proportions of the products.

Prepares the dish for 50 minutes.

A serving of 100 g contains about 155 calories.

Step by step recipe:

1. Divide the cabbage into parts, chop the garlic thinly, cut the pepper into small squares, and cut the tomatoes, after boiling water with boiling water and peeling, cut into cubes;
2. Chop the onion finely and fry with garlic. Add pepper, fry for several minutes;
3. Put tomatoes in a pan, salt, stew, add parsley, put the prepared inflorescences, mix and simmer until cooked.

If the garlic is not hot, you can take it twice as much as the specified amount.

Soft cauliflower stewed in sour cream

As you know, sour cream gives special tenderness and softness to products. This cabbage vegetable, especially boiled, is itself very soft. Therefore, languishing it in sour cream, it should be cooked over low heat to avoid frequent mixing of the contents of the pan. This will protect small inflorescences from turning into mashed potatoes.

The dish is cooked for 50 minutes.

The calorie content of 100 g is about 70 calories.

How to cook:

It is better to choose sour cream with low fat content, it is better to stew foods in it.

Garnish of vegetables with mushrooms and sausages

Prepared with the addition of champignons, this inflorescence itself can be a side dish. The recipe for this dish also uses sausages, which makes the vegetable stewed in this way a ready-made dish that does not require a side dish or meat ingredient.

Cooking time is 45 minutes.

In 1 serving (100 g), approximately 100 kcal.

How to cook:

1. Cook cauliflower, then divide into small pieces;
2. Peel, chop, lightly fry the onion;
3. Sausages cut into circles, add to the onion, fry a little;
4. Coarsely chop the mushrooms, add to the onion, fry, stirring, until they let out a sufficient amount of juice;
5. Put the inflorescences in a pan, add spices, simmer until all ingredients are cooked.

If desired, you can increase the number of added mushrooms or sausages. All products must be selected fresh, without damage.

Stewed in sour cream cauliflower with chicken

The time it takes for the chicken to cook is different from the time it takes to cook the cauliflower. Therefore, at the initial stage, it is better to fry them separately. You can fry the inflorescences in the pan in which to fry the fillet, because in the end all the ingredients are mixed anyway.

A dish is prepared according to this recipe for 1 hour.

Calories per serving 100 g approx. 95 calories.

How to cook curly cabbage with chicken:

1. Chop and fry the chicken meat. Remove from the pan;
2. Inflorescence divided into small pieces, fry. Finely chop the onion and add to the cabbage;
3. Zucchini also cut, add to the pan. Put the fried filet to the vegetables;
4. Add spices. Stir, pour the broth, simmer for 20 minutes;
5. Add sour cream, simmer until tender.

Chicken fillet for this recipe can be removed from any part of the chicken - from the drumstick, thigh, and so on. If this product was frozen, it is possible to fry it only after full thawing.

Multicooking

The slow cooker greatly simplifies the process of preparing many dishes. And yet, to get a richer flavor, before braising, you need to fry the cabbage, and when stewing add the right amount of spices. Caraway goes well with cauliflower.

Cooking in the slow cooker for 30 minutes.

Calorie content of 100 g does not exceed 40 calories.

How to cook:

1. Turn on the "Frying" mode. Fry inflorescences for 5 minutes;
2. Add 150 ml of water, put spices, turn on stewing mode for 20 minutes;
3. After the end of the program add chopped greens.

The amount of water added may vary depending on the volume of the multicooker. Water should barely cover the product.

Cauliflower does not boil for long - about 10 minutes if it is fresh.

Like in white cabbage, some living creatures can also start in this cabbage. To get rid of it, before using the cabbage, you need to soak the cabbage in salt water. This procedure lasts 10 minutes, you need to use 60 g of salt. After soaking, the cabbage must be washed under running water.

You can not cook this vegetable in an aluminum bowl. For its cooking an enameled pan should be used.

If possible, it is better to boil it in a double boiler. In this case, the cooking time will only increase, it will be about 15 minutes. However, with this method of preparation, the beneficial properties of the vegetable will be preserved.

Like any other product, this cabbage vegetable can cause allergies. And although it is recommended in baby food, before introducing it into the child’s diet, you need to consult a doctor. If the child has a predisposition to allergies, kidney problems or high acidity, then in this case it is forbidden to give him this cabbage.

A teaspoon of granulated sugar added to boiling water before laying the vegetable will help to avoid damage to inflorescences during cooking and help them maintain an attractive color.

The cabbage inflorescence can be boiled whole. In this case, you need to increase the cooking time of the cabbage, and cook it on a minimum fire.

Cauliflower can be used for many dishes. For example, boiled cabbage can be used to make salad, appetizers, second stews and baked dishes. If the inflorescence is boiled for the preparation of diet cutlets from it, you can cook it whole - so it will retain more useful substances and will not become too watery.

For baby food, you can use only boiled cauliflower. Children are forbidden to eat fried, baked, and spiced cabbage.

When frying or stewing this vegetable in a pan, it is not recommended to stir the dish often. The fact is that the inflorescences are very soft and fragile, which means that they are very easy to damage. In addition, you can mix the contents of the pan only with a wooden spatula.

Hello, dear readers, I am very glad to see you on the page of my site!

Cauliflower is an indispensable product for losing weight, as well as for those who want to eat balanced, bringing maximum benefit to their body. The beneficial effect is due to its rich mineral and vitamin composition, low calorie content and high nutritional value.

This vegetable is one of the champions in the content of vitamin C (more than in lemon), as well as a source of vitamins of groups B, A, E, D, K, H and U (necessary for the production of enzymes). The complex chemical composition of this product includes substances such as magnesium, potassium, calcium, phosphorus, cobalt, copper, iron, sulfur, sodium, chlorine, manganese, molybdenum and zinc. All these elements allow the use of cauliflower not only as an everyday food product, but also as a therapeutic and prophylactic agent. The vegetable is also rich in proteins and amino acids, complex carbohydrates (starch), purine compounds, polyunsaturated acids and even such a rare substance as biotin, which helps to smoothly work our brain, strengthens the nervous system, increases stress resistance, endurance with long-term mental stress.

Despite its low calorie content, cauliflower carries a great nutritional value (% of the daily norm in 100 g):

• proteins 3.3%,
• Fat 0.5%
• Carbohydrates 2%,
• Dietary fiber 10.5%,
• Water 3.8%.

This dish allows you to quickly get enough and does not bring extra pounds, but rather, due to the fiber content, it removes all excess from the body and contributes to natural weight loss.

Cauliflower can be used in any form and at any time (of course, within the boundaries of the rational and without intolerance). It goes well with many meat products, and it can also be added to soups, salads, flour products and even desserts.

Today I will tell you how to quickly and easily cook stewed cauliflower with fried onions and herbs ...

The nutritional value of dishes per 100 gr.

BZHU: 2/2/5.

Kcal: 44.

GI: low.

AI: low.

Time for preparing:  15 minutes.

Servings Per Container:  5 servings.

The ingredients of the dish.

• Cauliflower - 1000 g.
• Onions - 150 g.
• Greens - optional.
• Sunflower oil (for frying) - 20 ml.
• Salt - 15 g (1 tbsp).

Recipe.

Prepare the ingredients. I use frozen cauliflower. It does not require additional processing.

If you have a fresh product, it must be soaked for 5-10 minutes in salt water in order to get rid of the possible appearance of small insects. When the bugs pop up, drain the liquid, wash the vegetable under the tap, remove the outer leaves and disassemble it into inflorescences - this is the most gentle way to grind it. We cut the stalk into cubes.

Pour 1.5-2 liters of water into the pan and put the dishes on the stove, the maximum fire can be set.

Add 1 tbsp of salt to the liquid. Bring the water to a boil.

Meanwhile, we chop onions into a small cube.

We spread it on a frying pan heated with sunflower oil (1 tbsp). Fry the vegetable over low heat, stirring occasionally, for 5-7 minutes until golden, then remove the onions from the surface of the dishes.

Place cauliflower in the bubbling liquid.

Bring the contents of the pan to a boil. Cook for 1 min.

Add the fried onions.

Fry vegetables at maximum heat on all sides for 3-5 minutes. Make sure that they do not burn, for this you can reduce the heat.

Then reduce the power to the minimum, cover the pan with a lid and simmer for another 2-3 minutes until tender - cabbage is soft.

We shift the hot vegetables onto a plate, sprinkle with finely chopped herbs and serve this tasty, fragrant and eye-pleasing dish to the table.

Bon Appetit!

Cauliflower - beautiful, tasty and healthy. Many surprisingly delicious dishes can be prepared from it, one of which is stewed cauliflower. Moreover, this product is in perfect harmony with almost all the ingredients, and by varying cabbage with various spices, herbs, vegetables, meat products, legumes, mushrooms, you are each time able to create new interesting dishes.

Braised Cauliflower - General Cooking Principles

Fresh stewed cauliflower and frozen cabbage are great for stewing. Fresh cabbage is pre-rinsed and divided into inflorescences, frozen cabbage is simply laid out in a bowl and allowed to thaw at room temperature.

Cauliflower inflorescences, depending on the recipe, are either first boiled until half cooked in slightly salted water, or slightly fried, or used without prior heat treatment. Cauliflower can be boiled both in water and in broth or milk. Boiled in milk, it turns out to be especially beautiful and soft.

Cabbage can be stewed elementarily, seasoning with spices and salt, pour, for example, sour cream, sauce or ordinary water, broth. But you can make a full, satisfying dish out of it by adding potatoes, zucchini, eggplant, tomatoes, carrots, onions, beans, peas. It is delicious with meat, chicken, minced meat, mushrooms, sausages, sausages. Cauliflower goes well with cheeses, soft spices, herbs.

In any case, no matter what products are used in the preparation of the dish, the stewed cauliflower is tasty, healthy and beautiful.

1. Stewed cauliflower with tomatoes and cheese

Ingredients:

A pound of cauliflower;

Two large fleshy tomatoes;

100 grams of cheese;

2 pinches of salt;

Sunflower oil.

Cooking method:

1. Divide the head of cabbage into medium-sized inflorescences.

2. Rinse the tomatoes, cut them at the base, put them in boiling water for a minute or two. Remove the skin, cut the pulp into cubes.

3. Pour 2-3 tablespoons of oil into a deep frying pan, heat.

4. Pour in your favorite spices, lightly fry until light aroma.

5. Put the prepared cauliflower in a pan, sauté until golden brown.

6. Add tomatoes, salt to taste, mix.

7. Sauté the vegetables until the tomatoes drain juice.

8. Cover the pan with a lid, simmer over low heat for about 20 minutes.

9. Mix the prepared cauliflower, sprinkle with grated cheese on top and insist, without disturbing, under the lid for another 3-4 minutes until the cheese is melted.

2. Braised cauliflower in sour cream

Ingredients:

700 grams of cauliflower;

Bulb;

Small carrots;

Two hundred grams of sour cream;

Turmeric, curry, salt;

Vegetable oil;

Cooking method:

1. Boil cauliflower disassembled into inflorescences in slightly salted water for 5 minutes after boiling.

2. Peel and cut onions and carrots: onion into thin quarter rings, carrots into strips. Fry both ingredients until softened in vegetable oil.

3. Add cabbage, spices, salt to the roasty fry, mix. Fry all together until the cauliflower is browned.

4. Pour in the sour cream. If the sour cream is too thick, pour a little water. Stew the cauliflower, stirring occasionally, 5-7 minutes.

5. At the very end of cooking, add finely chopped greens.

3. Braised Cauliflower with Vegetables

Ingredients:

300 grams of cauliflower;

300 gamma of potatoes;

Onion and carrot - one at a time;

100 grams of peas;

Two cloves of garlic;

2 tbsp. l tomato paste;

Young small zucchini;

Fresh dill;

Dried basil;

Salt, a mixture of peppers;

300 ml of water or broth;

Sunflower oil.

Cooking method:

1. Cut the peeled onions into small cubes, grate the carrots.

2. Pour a couple of tablespoons of oil into a deep pan, put onion, fry until light blush. Add carrots, stir-fry until softened.

3. Peel the potatoes, cut into small cubes, put them in the fried vegetables. Shuffle. Fry together for 8-10 minutes.

4. Rinse the young zucchini, cut off the ends, cut the fruit into small cubes. Put to the rest of the vegetables in a pan.

5. Sprinkle the dish with spices, salt, mix.

6. Add the cauliflower and pea inflorescences.

7. Pour the vegetables with tomato paste mixed with water.

8. Cover the pan with a lid, stew the cabbage with vegetables for 15 minutes.

9. A few minutes before cooking, sprinkle the vegetables with dried basil, chopped dill, if necessary, add a little more salt.

10. Add finely chopped garlic to cooked stewed vegetables.

4. Braised cauliflower with sausages and eggplant

Ingredients:

350 grams of smoked sausages;

250 grams of cauliflower;

One eggplant;

Bulb;

Carrot;

Salt, oil.

Cooking method:

1. Boil, divided into inflorescences, boil until half cooked.

2. Rinse the eggplant, cut into bars, salt, set aside for 5-8 minutes.

3. Clean and chop the sausages in thin circles.

4. Onion finely chop, and carrot or grate, or cut into small cubes, straws.

5. Rinse and chop the greens.

6. All vegetables are ready for cooking, you can proceed directly to the process.

7. First of all, send the onions and carrots to the stewpan with a small amount of oil, fry until softened.

8. Add eggplant, sausages, spices and salt slightly squeezed from salt. Stir, fry for a minute or two.

9. Lastly, put the cauliflower boiled until half ready.

10. Pour in about a glass of boiled water, mix.

11. Cover the vegetables with a lid, simmer for about 10 minutes before evaporating the liquid.

12. Serve the prepared cauliflower, sprinkled with fresh herbs.

5. Braised Cauliflower with Chicken

Ingredients:

A kilogram of cauliflower;

500 grams of chicken fillet;

Two carrots;

3 tomatoes;

Spices, salt;

Sunflower oil;

Cooking method:

1. Rinse the cauliflower, divide it into large inflorescences, put in a deep saucepan.

2. Put carrots cut into thin straws and chicken cut into small sticks here.

3. Pour in a little vegetable oil, salt, season all the ingredients in the saucepan.

4. Cook under a closed lid without stirring for about 10 minutes. If the juice of the products is not enough, pour a little water.

5. After 10 minutes of stewing, add pre-blanched and diced tomatoes.

6. Stew the dish until cooked, stirring occasionally, 20-25 minutes.

7. Serve garnished with sprigs of dill.

6. Braised cauliflower with minced meat

Ingredients:

400 grams of cauliflower;

300 grams of minced meat;

Clove of garlic;

2 tbsp. l tomato paste;

Onion;

Half a glass of water;

200 grams of b / c olives;

Salt, pepper, oil.

Cooking method:

1. Onion cut into small cubes, garlic into thin plates.

2. Divide the cabbage into inflorescences, frozen it is enough just to defrost.

3. Pour oil into a bowl, fry garlic and onion on it until golden.

4. Put the pre-twisted minced meat, pepper and salt to taste. Stir, fry for five minutes.

5. Add tomato paste or sauce, stew minced meat with vegetables for another 6-8 minutes.

6. Put the cauliflower inflorescences, whole or olives cut into two.

7. Cover the cauldron with a lid, simmer the dish over low heat for 25 minutes.

7. Braised Cauliflower with Mushrooms

Ingredients:

A pound of fresh champignons;

Forks of cauliflower;

Two onions;

Two cloves of garlic;

A mixture of peppers, salt;

For frying oil;

300 grams of sour cream.

Cooking method:

1. Rinse the cabbage under running water, put the head out into a pot of salted water. Stew after boiling for 10 minutes.

2. Put blanched cabbage in ice water, cool, disassemble into large inflorescences.

3. Put the champignons in a colander, rinse, dry, cut into 2 or 4 parts, depending on the size of the mushrooms.

4. Transfer the chopped mushrooms to the vegetable oil heated in the saucepan, fry, stirring, for 2-3 minutes.

5. Add thinly sliced \u200b\u200bgarlic, pepper, salt. Fry to a blush.

6. Put chopped onion rings, mix. Fry until tender and a delicious golden hue.

7. Put the pre-prepared cabbage, mix, stand for 5-6 minutes.

8. Pour in sour cream, cover the stewpan with a lid, simmer the cabbage for about 20 minutes.

  When choosing cauliflower, pay particular attention to its appearance. The taste of the finished dish depends on the quality and freshness of the product. Inflorescences of cabbage should be white, milky, not loose, elastic. Fresh vegetable leaves have a deep green color. If there are any dark spots on the head of cabbage, this indicates that the vegetable is stale, not fresh. In addition, cabbage is often attacked by pests, so be sure to look at the stump and the base of the inflorescence.

Be careful when adding spices, herbs and herbs to the dish. Despite the fact that cauliflower is in harmony with many products, ingredients with a pronounced aroma and taste do not suit her. Their pungent smell and taste interrupts the tenderness of cauliflower. Use soft, slightly smelling ingredients.