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 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!

Good afternoon. Today's article is devoted to a delicious autumn vegetable - cauliflower. This product is simple - take it and fry it! And no matter which recipe of the five described below you choose, it will turn out delicious and healthy.

This vegetable, in addition to the usual vitamin C, contains a large amount of rare necessary human resources: choline, vitamin B and fiber. This means that the dishes from it are not just tasty: the prevention of cancer, diabetes, improving brain function and muscle tone. And these are just some of its amazing properties!

When choosing a cabbage for purchase, pay attention to the uniform color of the leaves and the surface of the inflorescence: a good and fresh vegetable will never have dark spots or dry leaves.

Tip: fresh or thawed cabbage for salad can be boiled for 2-3 minutes in boiling water, then immediately placed in cold water: it will become a little softer, give more flavor, but will not fall apart and retain its unique structure. It is useful to carry out the same operation before frying, so that the dish turns out to be tender with a rich taste.

So, let's get down to the recipes! By the way, the cauliflower casserole turns out so delicious that you lick your fingers) How to cook

The simplest recipe in the selection: just 2 ingredients and nothing more. The preparation of this dish will take no more than 15 minutes, you can serve such cabbage as a main dish or as a side dish.

• Cauliflower - 400 gr.
• Egg - 2 pcs.
• Salt, pepper - to taste

1. Put frozen cauliflower in slices on a preheated pan with a small amount of vegetable oil. At first, just hold it on low heat with the lid closed until it thaw.

2. Fresh inflorescence should be disassembled into small parts and boiled in salted water for 5 minutes.

Then fry the cabbage in a pan over medium heat until golden brown. Ready cabbage should have a soft stem and easily break with a spatula.

4. When the cabbage is fried, add two eggs. You can mix, or you can leave the eggs whole, it will turn out deliciously too).

5. Continue to fry, constantly stirring, 2 minutes. Add salt and pepper to taste.

Bon appetite.

Step by step recipe for fried cauliflower in breadcrumbs

Cabbage according to this recipe is soft inside and with a crisp. All lovers of breading will enjoy the dish. The "filling" stays hot longer, while the breading cools faster: this creates the characteristic of the dish contrast of temperature, taste and texture, which you will love.

For cooking, we need:

• Cauliflower - 1 pc.
• Sunflower oil

For batter:

• Breadcrumbs
• Egg - 2 pcs.
• Salt, pepper - to taste

1. Separate the cabbage from a solid stem and cut into medium-sized pieces. Boil the inflorescences in salted water for about 7 minutes.

2. Beat 2 eggs, salt and pepper to taste.

3. Heat the pan with vegetable oil.

4. Dip each slice of cauliflower in an egg, roll in breadcrumbs and place in a pan.

5. For 5 minutes, fry the cabbage on one side over low heat with the lid closed, then turn over each slice and repeat the procedure.

6. Remove the lid, add vegetable oil and create a crisp: fry the slices from different sides on medium-high heat until crusty.

7. Ready cabbage should be soft and easy to break. We spread the cabbage from the pan onto the plates.

Fast and tasty fried cauliflower in batter

The soft egg whites batter with flour and fresh herbs, which we prepare in this recipe, is fried to an appetizing golden color, gives an aroma and complements the taste of cabbage, emphasizing its delicate structure.

For cooking, we need:

• Cauliflower - 1 pc.
• Egg white - 2 pcs.
• Flour - 2 tbsp. spoons
• Salt - 2 tsp
• Sugar - 1 tsp
• Ground black pepper - 0.5 tsp
• Greenery

1. Cut off the hard leg and clean the cabbage. You can cut off all the dark spots that are often found on the surface of this vegetable.

2. Divide the head into separate inflorescences and boil in boiling water for 10-15 minutes. We add 1 teaspoon of salt and sugar to the water in advance.

3. Cooking batter:

• We interrupt the protein with a whisk or a fork, without whipping into foam.
• Add 1 teaspoon of salt, pepper and fresh chopped greens.
• Stir in batter 2 tbsp. tablespoons of flour, if necessary, you can add a little more flour to bring the dough to a viscous consistency.

4. Put boiled cabbage on paper towels and let it cool and dry.

5. In a pan, heat the mixture of butter and vegetable oil. If you fry slices only in butter, it will burn.

6. Dip the slices of cabbage into the batter, dip them thoroughly out of the cabbage and send to the pan. Fry over medium heat until golden brown.

7. Before serving, spread the finished cabbage on a paper towel to remove unnecessary fat.

Delicate cauliflower in batter is ready.

The recipe for fried cauliflower with garlic

Another great way to quickly and tasty cook cauliflower is to bake it in the oven with cheese. You will not need to stand at the stove turning the slices, just put everything in a mold, send it to the oven and wait for the preparation of the dish.

In addition to simplicity in preparation and excellent taste, an important advantage of this recipe is its nutritional qualities. After all, cauliflower is rich in vegetable protein, which can serve as a good substitute for animal protein. Due to this quality, some nutritionists call this vegetable plant curd.

For cooking, we need:

• Cauliflower - 500 gr.
• Hard cheese - 50 gr.
• Garlic - 4 cloves
• Vegetable oil - 3 tbsp. spoons
• Italian herbs - 1 teaspoon
• Salt - 1-2 tsp
• Ground black pepper to taste

1. As usual, we disassemble the cabbage into individual inflorescences, rinse them and let the water drain.

2. On a fine grater, three cheese and coarsely chop the cloves of garlic.

3. Pour the vegetable oil into the cabbage, add grated cheese, garlic, salt, pepper there and mix everything thoroughly.

3. Put the inflorescences in a greased baking dish and bake for 45 minutes at 200 degrees. It is advisable to mix every 15 minutes.

4. 15 minutes before the end of baking, add a little more grated cheese on top of the cabbage.

Cabbage is gratin and ready to serve.

Cauliflower with tomatoes in the oven - video recipe

Another recipe for cooking in the oven. This time we add tomatoes to the cabbage. It will be very delicious.

Watch the step-by-step recipe for cooking on the video:

Fried Cauliflower with Egg and Tomato

Cauliflower inflorescences stewed in a sauce of fresh tomato, onion and garlic. All the ingredients of plant origin, a minimum of oil and almost no frying are an exceptionally healthy dish that you can eat deliciously and satisfyingly.

For cooking, we need:

• Cauliflower - 1 pc.
• Tomato - 2 pcs.
• Onions - 3 pcs.
• Garlic - 2 heads
• Salt, pepper - to taste

1. We put the cabbage inflorescences in salted boiling water and cook for about 7 minutes.

2. Finely chop the onion and garlic, fry them in vegetable oil until transparent.

3. There we add tomatoes, chopped into small cubes, salt and keep it on fire for 5-7 minutes under a closed lid.

4. Put boiled cabbage in a pan with vegetables and simmer all the vegetables together for 5 minutes.

5. Stir the dish before serving, add salt and pepper to taste.

Enjoy the wonderful cabbage. Bon Appetit!

It seems to be something complicated, but not many housewives can claim that they know how to fry cauliflower, not only preserving the whole wonderful complex of vitamins, but also getting a really tasty dish. There is a little trick that can guarantee to achieve such a result. Try to cook, forgetting that you have a vegetable in front of you. Fry inflorescences as if they were slices of meat or fish, observing all the features of the preparation: high temperature, sufficient fat, density and breading composition. No, you will not succeed in entrecote, but for sure many will like fried curls.

General principles for cooking fried cauliflower

To serve the garnish, the inflorescences are fried by dipping in an egg and breaded with breadcrumbs, and the technology of frying in batter is also used. Adding eggs and vegetables to the inflorescences, you get high-grade light meals.

Fry frozen or fresh cabbage. In the first case, the product is thawed, in the second they are simply sorted by inflorescences. The pickling option is not suitable. Harvested cabbage for this purpose is more suitable for salads and marinades.

Inflorescences are dried before frying after thawing or blanching. This is mandatory and does not depend on the method of frying. Wet pieces will not be able to evenly brew, the batter will drain from them, and will not brown when roasted.

The simpler the batter is, the tastier the dish will be cold. Many even prefer not just cooled, but fried cauliflower intentionally aged in the cold.

How to Fry Cauliflower Quickly in an Egg

A pound of fresh cauliflower;

Coarse white crackers - for breading.

1. Remove the leaves from the fork and rinse it in warm water. Place the cabbage on the cutting board upside down with the trunk and cut off the inflorescences from it.

2. Boil water in a large, preferably enamelled pot, add a little salt to it and lower the inflorescences. As soon as the water begins to boil again, reduce the heat so that the broth boils slightly, and continue cooking for 10 minutes. Then drain the broth, and put the contents in a colander to cool.

3. Beat the egg with ground pepper and a little salt. Pour the breadcrumbs into a wide bowl.

4. Pour vegetable oil in a frying pan on a finger, set to warm on medium heat and wait until the fat is hot.

5. Cooled inflorescences alternately dip in an egg, then roll well in breadcrumbs of breadcrumbs and dip in hot oil. Fry on all sides to a golden hue. Do not put inflorescences close to each other so that they do not stick together and fry evenly.

How to Fry Cauliflower with Eggs under Cheese

Small forks, weighing 500 gr.;

30 grams of homemade, thickened cream;

Unrefined, but well-refined oil - 1.5 tbsp. l

Spices and herbs to taste.

1. Boil the inflorescences separated from the stem to softness in slightly salted water, transfer to a colander to dry.

2. In a pan, melt, without overheating, the butter, add vegetable oil to it and warm it at medium temperature.

3. Dip the pieces of cabbage into a heated mixture of fats and fry them, turning each time the bottom side is well browned.

4. In parallel with frying, pour eggs into a bowl. Add the mild spices chosen at your discretion, slightly salt and whisk until smooth.

5. When browning the inflorescences on all sides, fill them with beaten eggs and continue to fry, constantly stirring until a light brown color appears.

6. Then sprinkle the surface of the dish with finely grated cheese, cover the pan with a lid and let stand for a couple of minutes at minimum heat.

7. When serving, it is advisable to sprinkle the finely chopped greens.

How to Fry Cauliflower in Wine Batter

Small cauliflower inflorescences - 600 gr.;

Dry white wine - half a glass;

125 ml of drinking water;

150 gr. wheat flour;

0.25 tablespoons of crushed nutmeg.

1. Prepare the inflorescences for frying, boil them in salted water for five minutes and dry them from the broth, putting them in a colander.

2. When breaking the eggs, separate the yolks from the proteins. Pour the yolks into a deep bowl and sprinkle with a whisk.

3. Pour water and wine into the yolks, add flour, a little salt and nutmeg, whisk. It is advisable to add a little ground pepper and other spices.

4. Separately, whip the proteins into the foam and mix them in the prepared homogeneous "dough".

5. Heat vegetable oil “to a white haze” and, dipping each inflorescence in a wine batter, fry from all sides until a golden crust is obtained.

How to Fry Cauliflower with Eggs and Vegetables

Cauliflower (fresh) - 300 gr.;

Coarse sweet pepper - 1 pc.;

1 small tomato;

A few feathers of onions;

1. Rinse with water bell peppers and tomatoes. Rinse and separate from the trunk of the inflorescence, boil for five minutes in well-salted water and dry.

2. Remove the seeds from the pepper and rinse to rinse off any remaining seeds. Cut the pulp of pepper into thin transverse strips, tomato into small slices.

3. In a frying pan, in lean, hot oil, lightly fry strips of pepper and add inflorescences. It is not necessary to fry the pepper until cooked, it is enough to stand on low heat for a couple of minutes, stirring occasionally so that the pieces are steamed evenly.

4. After three minutes, dip the tomato slices in the pan and, after mixing, continue to cook everything together for another five minutes.

5. After this, add a little salt to the vegetables, stir and, evenly distributing throughout the pan, fill with beaten eggs.

6. Cover and continue cooking over minimum heat for two minutes.

7. Turn off the heat, hold the dish under the lid for five minutes and serve, sprinkled with green onions.

How to fry cauliflower in a beer batter with cheese

A kilogram of cauliflower;

Five tablespoons of flour;

Liter of light beer;

150 gr. hard cheese;

Freshly ground black pepper;

Oil, preferably olive, for frying.

1. Disassemble a head of cabbage for medium-sized inflorescences, put them in a pan with cold water. Add a little salt and bring to a boil over high heat. Then reduce the heat so that the water in the pan only boils slightly, and boil for five minutes. Decant the broth, and put the vegetables on a sieve and leave in it. To batter did not drain, they must be well dried.

2. Add a spoonful of oil to raw eggs and beat, bringing the mash to uniformity.

3. On a fine grater, rub cheese into the eggs, pour the beer, pepper, mix. Slowly adding flour and constantly intensively whipping the mixture, prepare a uniform batter.

4. Pour the vegetable oil into the pan and heat it over medium heat. Do not regret it, pour about 2 cm to cover the inflorescences by half.

5. Dip the dried inflorescences in batter and dip them into the boiling oil. When the pieces on one side acquire a delicate golden hue, turn over onto the other and fry it as well.

How to fry cauliflower with cheese and tomatoes without blanching

Three tablespoons of frozen oil;

200 gr. fresh tomato;

500 gr. cauliflower.

1. In cooking, you can use both frozen and fresh inflorescences. The frozen vegetable is thawed in advance, laid out in a colander.

2. Rinse the cabbage disassembled in warm water and dry. If the pieces are large, cut them lengthwise. Cut tomatoes into large cubes.

3. Pour your favorite spices into the heated oil and leave to warm over low heat. As soon as a bright aroma appears, immediately sprinkle the inflorescences and fry them until golden.

4. Add the tomatoes, add a little salt, mix and continue cooking under the lid for 20 minutes. Tomatoes will let the juice, and cabbage will reach readiness in it.

5. After that, open the lid and check if the juice remains. If so, evaporate it by increasing the heat. If there is no liquid, sprinkle the dish with cheese chopped on a coarse grater and leave it under low heat for five minutes under the lid.

6. The finished dish should be served immediately before the cheese has frozen.

How to Fry Cauliflower - Cooking Tips and Useful Tips

To prevent blanched inflorescences from darkening, add a little citric acid or freshly squeezed lime or lemon juice to the water. Alternatively, you can add a little table vinegar. Do not cover the pan; slices of the vegetable may turn yellow.

Pour enough water so that it only slightly covers the inflorescences. Blanched in a large volume of water, they lose their taste and nutritional qualities.

The taste of the dish will be more saturated if you put a little sugar in the water when blanching.

If a whole head of cabbage is boiled a little before cutting in a weak saline solution, it will be easier to disassemble it into inflorescences. In addition, midges that often live in them will leave the inflorescences, and cabbage will not need to be blanched.

Cauliflower has so many vitamins and unique substances. that it must be eaten as much as possible. A vegetable is useful for the whole family, but it is not always possible to cook it deliciously. But in a frying pan and with the right seasonings, fragrant cauliflower will turn out well.

How to cook cauliflower tasty in a pan? It can be fried just like that - in oil, dipped in batter from flour or cheese, fried with other vegetables, sausages or mushrooms. Although the dish will not fully comply with the laws of dietary nutrition, it will delight you with a wonderful taste and in any case will bring great benefits.

Cauliflower in a pan - general cooking principles

Before cooking, cauliflower must be divided into inflorescences - papillae. Be sure to rinse with cold water, remove the tracks, if any. You can cook immediately or pre-boil.

This is one of the main issues that need to be addressed. How to cook cauliflower tasty in a pan: raw or cooked first? It all depends on what result you want. Boiled cabbage will be soft and juicy, will not absorb a lot of oil, and you can cook it in a matter of minutes. Raw cauliflower will remain crispy, but it will turn out more caloric, as it will take a long time to fry.

So before you throw cabbage in the skillet, you can cook literally five minutes. When boiling, you can throw a little rosemary in the water. This spice will beat off a sharp cabbage flavor.

Cauliflower in a pan

The simplest recipe for cauliflower fried in a skillet requires a minimum of ingredients. Additionally, only butter, flour and a little salt are needed.

A kilogram of cauliflower;

Three tablespoons of white flour;

Five tablespoons of vegetable oil;

Three pinches of your favorite spices (optional).

Prepare the cabbage, sorting it into inflorescences, washing it and drying it, and boil it after boiling for five minutes.

Drain, let the cabbage cool and dry in a colander.

Mix flour with salt and spices.

Pour oil into the pan and heat it very much.

Dip the cabbage in flour and fry in a pan on all sides until a delicious crust forms.

Cauliflower in a pan in breadcrumbs

How to cook cauliflower tasty in a pan? Of course, make batter from eggs and breadcrumbs. With greens, both adults and children will accept this option of cabbage with enthusiasm.

Six hundred grams of cabbage;

One hundred grams of breadcrumbs;

Vegetable oil;

Greens (optional).

Disassemble the forks of cabbage on the inflorescences.

Boil one and a half liters of water, salt it.

Throw cabbage in boiling water and boil for five minutes. Drain and cool.

Cut greens thoroughly and very finely. If there is no fresh dill, parsley, basil, you can take dried herbs or spices, for example, coriander.

Pour breadcrumbs, herbs and mix into a plate.

Gently pour eggs into a bowl, mix with salt and pepper, beat.

Heat sunflower oil in a skillet. Its amount should be enough so that the cabbage slice is immersed in oil at least a third.

Dip the cobs first in the egg, then the crumbs and fry in boiling oil.

Turn the coats over, trying to make the golden crust appear on all sides.

Serve as an independent dish with sour cream-garlic or any other sauce.

Cauliflower in a pan in batter

If you're still thinking about how to make cauliflower delicious in a pan, here's another great recipe. It will be necessary to fry the slices of vegetables in a real milk batter.

Small forks of cabbage weighing up to one kilogram;

One hundred grams of white flour;

Half a glass of milk;

Pepper, salt to taste;

Sunflower oil for frying - as needed

Prepare the cabbage inflorescences so that they are approximately the same in size.

Blanch the cabbage for literally two minutes in boiling water or leave it fresh.

Cook batter. First beat eggs with salt, then add pepper and add flour in portions, trying to break all the lumps.

Dilute batter with milk. The consistency should look like liquid sour cream.

Heat oil in a pan.

Dip cabbage in batter and fry until crusted.

Serve with sauce, such as cheese.

Cauliflower in a pan in cheese batter

For lovers of cheese, an original way of frying cauliflower was created. It turns out just extraordinary in a hearty cheese batter. How to cook cauliflower delicious in a pan according to this recipe?

A kilogram of cabbage;

One hundred grams of flour;

Half a glass of beer;

One hundred grams of semi-hard cheese;

Sunflower oil.

Prepare the cabbage as described above.

Finely grate the cheese piece.

Beat eggs with salt and flour.

Dilute a thick batter with beer (there should be no lumps).

Add cheese crumbs to the egg-flour mixture, mix.

Fry in a large amount of oil as in previous recipes.

Serve as an appetizer for beer or eat just like that, in the hunt.

Cauliflower in a pan with semolina

A rich unusual dish of cauliflower with semolina can be added to the collection of original recipes. Read how to cook cauliflower tasty in a pan, and be sure to try repeating or improving the recipe.

Seven hundred grams of cabbage;

Fifty grams of pure semolina;

A third of a glass of milk;

Salt pepper;

Half a glass of water;

Oil for the pan.

Divide the cabbage into koshchekki, cut too large parts into several pieces.

Put cabbage on the bottom of a deep pan, do not pour oil.

Salt, pour water and close the lid.

Simmer over medium heat until all the water has gone.

Pour in oil, add heat and fry cabbage.

Combine the eggs with semolina and milk, salt and beat well with a fork.

Pour into a pan, stir immediately and fry for about ten minutes. Stir from time to time, trying to make the cabbage rosy on all sides.

Serve such a miracle with cheese or garlic sauce.

Cauliflower in a pan with sausages and vegetables

For lovers of spicy meat dishes, an excellent variant of fried cabbage is a vegetable roast with smoked hot sausages. If there are no sausages, you can use any smoked meats or boiled meat. How to cook cauliflower tasty in a pan according to this wonderful recipe? Very simple and fast.

Six hundred to seven hundred grams of cabbage;

One small eggplant;

Three hundred grams of smoked sausages;

One small carrot;

Large onion;

Fresh herbs (dill, basil, parsley);

Black pepper or a mixture of peppers;

Fine or medium salt;

Three tablespoons of sunflower oil.

Prepare the cabbage as described in previous recipes. It is important that the pieces of inflorescences are approximately the same size - so they are prepared at the same time.

Cut the eggplant into small cubes, sprinkle with salt, add water and set aside for 15 minutes.

Peel the carrots, grate on a large side of the grater.

Finely chop the peeled onions.

Dill and parsley cut very finely.

Smoked sausages cut into thin slices.

Pour oil into a pan and heat it.

Throw onion and carrots into the heated oil, fry them together.

Washed eggplant, dry on a paper towel.

After about five minutes, pour eggplant cubes into the frying pan, mix, fry for another five minutes.

Add sausages, warm for three minutes.

Put cabbage on the side, mix.

Salt the contents of the pan, sprinkle with pepper and herbs.

Pour half a glass of water, cover and simmer until water evaporates.

Cauliflower in a pan - tricks and tips

• You can fry in batter or breading not only fresh cauliflower. If there is frozen, it is also suitable. Previously, the coats should not be thawed: they are simply thrown into boiling water and warmed for five minutes. It remains only to remove them with a slotted spoon, dry and use according to the main recipe in the same way as fresh cabbage.
• In the leaves and inflorescences of cabbage, especially bought on the market or grown on their own plot, there are caterpillars. To get rid of them, you need to lower the head of cabbage in salt water. Prepare a solution based on a tablespoon per liter of water. Insects will pop up in just one or two minutes. Cabbage can be washed with running water and used according to the recipe.
• It’s not enough to know how to cook cauliflower tasty in a pan, you need to be able to do it right. If you want to use the frying recipe in breadcrumbs or batter, then you do not need to cut off the legs of the skirts. You can hold an inflorescence for them, dipping in flour or dough. If the leg is cut off, it does not matter. Just prick a slice with a fork and let it into the batter.
• In batter, you need to fry the cabbage over medium heat, heat the oil well. To get delicious, you can’t save oil. If the cabbage is fried without breading, in the usual way, then the process should be different. First, the fire is strong (so that an appetizing crust forms on the cabbage), then minimal, so that the cabbage softens.

Today we’ll talk about how to fry cauliflower, but first I want to sing an ode to cauliflower, since among my relatives (various types of cabbage), cauliflower is superior to all others in terms of nutrients, dietary and taste. Cauliflower can be of different colors: orange, green, purple, but the most common color is white. Now cauliflower is grown everywhere, but there was a time when noble nobles, for a lot of money, wrote out cauliflower seeds from abroad.

Cauliflower is a frequent guest on our table and this is very good, as it is considered not only useful, but also healing. Therefore, if possible, cauliflower should be regularly included in your diet. The use of cauliflower is recommended for people suffering from a stomach ulcer, with a disease of the gallbladder and liver, with gastrointestinal diseases, cauliflower is highly recommended for baby food. The use of cauliflower helps to strengthen the immune system, and also reduces the risk of heart disease.

In the summer-autumn period, cabbage is used fresh, in winter, a frozen version is used, which is not inferior in nutritional value to fresh cabbage. Cauliflower can be consumed fresh, boiled cabbage, fried, steamed, in the microwave, in a slow cooker. In this case, the largest number of nutrients, of course, in a fresh, raw form. The most beneficial substances are destroyed when cooking cabbage: after 5 minutes - 20-30%, after 10 minutes - 30-40%, after 30 minutes - 75%. Therefore, cabbage is cooked basically no more than 5 minutes. While other types of heat treatment (steam, frying, microwave) do not destroy the beneficial properties of cauliflower in such quantities. Cabbage can be consumed completely, not just inflorescences. but also the leaves. But still, only pretty cabbage inflorescences are mainly used.

What is so useful about cabbage? First of all, low calorie content - 25 kcal per 100 g of product, carbohydrates - 5 g, protein - 1.9 g, high fiber content - 2 g, which help improve digestion, B vitamins, folic acid, vitamin C, K, calcium, magnesium, phosphorus, potassium, manganese are generally an invaluable product. And the saying "everything that is good is not tasty" is not about cauliflower. Cabbage in any cooking is delicious.

Today I will write just a couple of simple recipes for cooking cabbage, then as I prepare the various options myself, I will add recipes, so do not forget to subscribe to the site updates.

Again, I’ll start with how this is being prepared in our family. I already wrote that my son does not like onions and uses them only in fresh form, other options are unacceptable. For the same individuals;

How to fry cauliflower:

1. Take one head of cauliflower, rinse under cold water, peel leaves, disconnect each inflorescence from the stalk. If the inflorescence is large, divide it into parts, usually cutting in half.
2. Heat the vegetable oil, put the cabbage in a frying pan and cover. Cabbage quickly absorbs oil and may need to be added. After 5 minutes, mix the cabbage and prevent burning, fry over medium heat.
3. In about 15-20 minutes the cabbage will become softer and then it can be salted.
4. To let the cabbage fry for 10 minutes before the end, remove the lid. On average, cabbage is fried for 30-35 minutes. Maybe less, but then it will be crispy (harsh)
5. This is the easiest option without any tricks, but the taste of cabbage is always amazing.

Cauliflower with vegetables.

1. Another option for frying cabbage, which my choir agrees to, is to fry cabbage with vegetables, but without onions. If you have a normal attitude towards onions, then my opinion is that when added, it tastes better, because onions have a colorful flavor and smell.
2. We prepare cabbage as in the first embodiment, but in addition we take 2 carrots, 2 ripe tomatoes, parsley or dill.
3. Three carrots on a coarse grater or cut into small strips, cut the tomatoes into cubes, chop the greens finely.
4. Add carrots to the cabbage after 10-15 minutes, when we salt the cabbage.
5. Tomatoes 5-7 minutes before graduation.
6. Sprinkle with greens when serving.
7. Cabbage can be used as an independent dish, as well as a side dish for meat dishes.

Next time I have planned cauliflower in batter and cauliflower with semolina.

P.S. As I promised today, I cooked it, fried it in a deep fryer, the cabbage turned out to be practically dietary without a fat, despite the fact that the cabbage was fried in oil. In a frying pan this will not work.