All types of cabbage are healthy. Cauliflower has unique organoleptic qualities, for which it is loved not only by supporters healthy eating... It tastes good even when steamed. If it is fried, baked or stewed, it will be impossible to refuse it. Stewed cauliflower is most often made dietary, but satisfying and tasty. This is a versatile dish that can be served as a main snack or as a side dish. It goes well with meat, chicken, mushrooms, almost all other vegetables.

Cooking features

Cook stew cauliflower a cook who does not have much experience can do it. Receive best result knowledge of several subtleties will help him.

• When choosing cabbage, carefully examine it: the vegetable is often attacked by pests, and it may turn out to be spoiled.
• When washing the cabbage, disassemble it into inflorescences, cut off the darkened areas. Dry the vegetable so that the dish is not watery. Cut large inflorescences into several parts.
• Before stewing, cauliflower can be fried or boiled until half cooked, then the stew from it will turn out to be more delicious.
• Cauliflower will taste more delicate if stewed in a sauce with milk, cream, sour cream. On the other hand, tomato paste and garlic add a spicy flavor to the dish.
• Don't stew the cauliflower for too long. The longer it is exposed heat treatment, the less vitamins remain in it. With excessively prolonged extinguishing, the inflorescences may lose their neat shape, which will affect the taste and appearance ready meal.
• Cauliflower does not like spices with a strong and pronounced aroma. When adding spices and herbs to the dish, remember the sense of proportion.

Cauliflower can be stewed in different sauces, with the addition of mushrooms, vegetables, meat products. The cooking technologies for these dishes can be different. To avoid mistakes, follow the recommendations accompanying the selected recipe.

A simple stewed cauliflower recipe

• cauliflower - 0.5 kg;
• water or milk - 100-150 ml;
• vegetable oil - 40 ml;
• salt - 5 g;
• fresh herbs, spices - to taste.

Cooking method:

• Wash the cabbage, peel, disassemble into inflorescences. Cut the large ones in half. Let the vegetable dry.
• Pour oil into the bottom of a saucepan, heat it over medium heat.
• Place cauliflower in a saucepan, brown the inflorescences for 5-10 minutes.
• Reduce the intensity of the flame, add water or milk. Simmer for 15–20 minutes, making sure that the cabbage does not burn.
• Salt the dish 5 minutes before cooking, add spices and finely chopped dill and parsley.

Cauliflower stew is delicious without any additions, but is often cooked alongside other vegetables for a richer, more appetizing-looking vegetable stew.

Cauliflower stewed in tomato and green peas

• cauliflower - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• garlic - 2 cloves;
• tomatoes - 0.5 kg;
• vegetable oil - 40 ml;
• ground paprika, salt - to taste;
• green pea(canned) - 100 g.

Cooking method:

• Disassemble the cauliflower into inflorescences, wash, dry.
• Free the onion from the husk, cut into medium-sized cubes.
• Chop the garlic finely.
• Scrape the carrots, wash, blot with a napkin. Grind with small holes.
• Cut the tomatoes crosswise.
• Boil water in a saucepan, dip the tomatoes into it. After 2 minutes, transfer the fruits to a container with cold water... Peel the cooled tomatoes. Use a blender to puree.
• Heat oil in a large frying pan or cauldron, put onion and garlic in it, lightly brown.
• Add carrots, fry for 5-7 minutes.
• Add the cabbage. Continue sautéing vegetables for 3-5 minutes.
• Mix the tomato puree with salt and paprika, pour over the cabbage.
• Simmer for 10 minutes, then add the green peas and simmer until the cabbage is done.

Canned peas can be replaced with fresh ones, but then they should be added 5-10 minutes earlier or pre-boiled until half cooked.

Cauliflower stewed with zucchini

• cauliflower - 0.5 kg;
• zucchini - 0.5 kg;
• onions - 100 g;
• carrots - 150 g;
• tomatoes - 0.5 kg;
• Provencal herbs, salt - to taste;
• vegetable oil - as needed.

Cooking method:

• Prepare cauliflower by washing, disassembling into inflorescences and drying.
• Wash the zucchini. Peel off with a vegetable peeler. Cut the vegetables in half, remove the pulp and seeds with a spoon. Young fruits do not need to be peeled.
• Cut the courgettes into cubes or semicircles.
• Pour boiling water over the tomatoes, peel, cut into cubes.
• Peel the carrots, cut into slices. If the vegetable is large, you can cut it into halves or even quarters of circles.
• Remove the husk from the onion, cut it into thin half rings.
• At the bottom of a cauldron or a thick-bottomed saucepan, heat the oil, fry the onion in it.
• Add carrots, cabbage, zucchini and tomatoes in layers in the order shown. Sprinkle each layer with salt and herbs.
• Simmer vegetables over low heat, covered for about half an hour.

Delicious and hearty stew from cauliflower and zucchini - a versatile dish that is suitable even for those on a diet. You can cook it not only on the stove, but also in a multicooker. To fry the onions, use the "Baking" or "Fry" program, then cook for 30-40 minutes (depending on the power of the multicooker) in the simmering mode.

Cauliflower stewed with mushrooms

• cauliflower - 0.5 kg;
• fresh champignons - 0.5 kg;
• onions - 0.2 kg;
• butter - 50 g;
• sour cream - 0.25 l;
• a mixture of peppers, salt to taste.

Cooking method:

• Rinse the cabbage well, disassembling it into inflorescences. Chop them coarsely, dry them.
• Wash the mushrooms, pat dry with a towel. Cut each mushroom into 4-8 pieces, depending on the size of the mushrooms.
• Peel the onion, cut into small cubes.
• Melt butter in a deep frying pan, put onions in it.
• After 5 minutes, add the mushrooms, fry them for 5 minutes with the onions.
• Add cabbage. Continue to fry food for 5 minutes.
• Mix sour cream with pepper and salt, pour cabbage and mushrooms over it.
• Cover the pan with a lid. Simmer cabbage with mushrooms for 20-25 minutes.

Dish by this recipe turns out to be so tasty and aromatic that it can be served to festive table.

Cauliflower stewed with minced meat and olives

• frozen cauliflower - 0.4 kg;
• minced meat - 0.2 kg;
• tomato paste - 40 ml;
• garlic - 2 cloves;
• onions - 100 g;
• pitted olives - 150 g;
• salt, pepper - to taste;
• vegetable oil, water - as needed.

Cooking method:

• Peel, finely chop the onion. Chop the garlic with a knife.
• Heat the oil, fry the onion and garlic in it for a few minutes.
• Add minced meat. Fry it until it turns pale.
• Add tomato paste, pepper, salt. Reduce heat. Simmer the minced meat in the tomato for 5 minutes.
• Add cabbage and olives without defrosting.
• Pour in 100 ml of water.
• Simmer for 20-25 minutes, adding a little more water if necessary.

When serving, the appetizer can be supplemented with a side dish. Good fit mashed potatoes, rice, pasta.

Cauliflower stew is almost a versatile dish. You can pick up recipes for dietary and vegetarian meals, as well as for the festive table. You can stew cauliflower with meat products, mushrooms, various vegetables... The used spices and sauce will affect the taste of the finished dish. There are so many recipes for stewed cauliflower that you can cook new versions of this dish every day. They are served as a side dish or as a main snack.

Summer has crossed its half. And the fertile time has come for a new harvest of vegetables. delicious dishes can be cooked from vegetables! And how great they diversify our menu.

Today I have cauliflower. Frankly, I discovered it only 3-4 years ago. At first, I just fried it in breadcrumbs and with an egg. But it is not perfect dish po. Cauliflower is quite satisfying, and I decided to stew it with other vegetables. And it turned out that stewed cauliflower is good both as an independent dish, as a side dish, and as a preparation for the winter.

Stewed cauliflower

For this universal dish you will need:

Head of cauliflower for 1.200 - 1.500 kg. - 360 - 450 kcal.

Tomatoes are large and fleshy - 800g. - 1 kg. - 240 kcal.

Red Bell pepper- 300g. - 120kcal.

Garlic - 1 large head. - 30 kcal.

Vegetable oil - 4 tablespoons - 539kcal.

Calorie Calculation: Total 1290kcal. for a weight of 2kg. 580gr.

Parsley, salt.

To prepare for the winter, add to this recipe:

Sugar - 2 tablespoons

Vinegar 6% - 3 tablespoons

Several carnation umbrellas.

The cabbage should be blanched a little, i.e. hold for a few minutes in boiling water. Usually cauliflower is first cut into florets and then boiled. This is more convenient, but the cabbage crumbles a lot when cutting. And when you take it apart, already scalded, you don't even need a knife. The waddles are soft and easy to detach. So let's take a large pot, put a head of cabbage in it, fill it with water and boil for about 10 minutes. It can be smaller, depending on the size.

At this time, cut the tomatoes and peppers so that it is convenient to eat later. But they (especially tomatoes) should not be too small so as not to fall apart.

Place them in a thick-walled stewing dish with oil and salt. Turn on the lowest heat so that the vegetables do not burn, but begin to release juice. Bring them to a boil.

In the meantime, the tomatoes and peppers are warming up and boiling, we will disassemble the cabbage into small inflorescences. Chop the garlic and parsley. The vegetables are boiling, we dump everything to them. Now you need to mix gently. Ready in 5-7 minutes.

The result is an excellent stewed cauliflower. She is good both as a side dish and an independent dish... It contains a minimum of calories and a maximum of taste and benefit.

Spread the salad hot in sterilized jars. Put two or three carnation umbrellas on top. Cloves not only add spicy scent, but also as a good antiseptic, protects the salad from possible spoilage.

With vegetables. The recipes in this article are not time consuming. For more information, see the article.

Stewed cabbage with vegetables in sour cream

Required Ingredients:

• medium tomatoes - 2 pcs.;
• a few sprigs of parsley;
• one carrot;
• 200 g sour cream (fat content is not important);
• spices;
• cauliflower - 400-500 g is enough;
• refined oil- 3-4 tbsp. l.

Practical part

Stewed cauliflower with vegetables and cream

To prepare the dish, we need the following products:

• ripe tomatoes - 3 pcs.;
• medium carrot;
• refined oil;
• 0.5 kg of cauliflower;
• garlic - one clove is enough;
• 150 ml cream (fat content is not important);
• mixture spicy herbs;
• sweet peppers - 2 pcs.;
• one onion.

detailed instructions

Where do we start? Let's check the availability of the products from which the stewed cauliflower with vegetables will be prepared. Step by step recipe is given below. We wish you success.

Step # 1... Remove the husk from the onion. We take a knife and chop, cutting the pulp into cubes. We send it to a well-heated frying pan. Fry using refined oil. As soon as the onion cubes acquire a golden hue, add grated carrots and pepper, cut into strips to them. Fry these ingredients over medium heat. The carrots should be softened.

Step # 2... Place the washed tomatoes in a blender for chopping. Add the resulting puree to the pan to the vegetables. Salt. Sprinkle the dish with a mixture of herbs. We timed out 3-4 minutes.

Step # 3... Little by little, pour the cream into the pan. They make the cabbage more delicate in taste. Please note that the calorie content of the dish will also increase. Warm up the creamy vegetable mixture. We are waiting for the beginning of the boiling of the liquid. Put the cauliflower inflorescences, immersing them halfway in the liquid. Top up with cream if necessary.

Step number 4. Sprinkle the dish with spices. Salt again. Cover the pan with a lid. Simmer for 10 minutes, setting medium fire... Stir several times.

Step number 5. We send chopped ingredients to the pan - herbs and a garlic clove. After 5-10 minutes, turn off the heat. We made it fragrant dish- stewed cauliflower with vegetables. Recipes suggest using it as a side dish for steam cutlets and lean meat... Be sure to try this combination. Just lick your fingers!

Multicooker option

Now you will find out in what other way stewed cauliflower with vegetables is prepared. The recipes described above involved the use of a frying pan. However, a slow cooker is also a good assistant in the kitchen. If you have this miracle technique, then we take it out and include it in the process.

Grocery list:

• 6-7 potato tubers;
• medium onion;
• favorite spices;
• 0.5 kg of cauliflower;
• one carrot.

Preparation

We send the onion chopped into cubes into a multi-bowl. Pour in a little oil. Lightly fry the onions, setting the "Baking" mode. Place the washed cabbage inflorescences, potato pieces and grated carrots in a multi-bowl. Salt. Add your favorite spices. Mix with a spatula. Cooking the dish for 40 minutes in the "Baking" mode. During this time, it is necessary to prevent it at least 2 times. Stewed cauliflower with vegetables (see photo above) will appeal to all family members. They will definitely ask you for supplements.

Finally

We've reported on how to make cauliflower stew with vegetables. The recipes with photos posted in the article clearly demonstrate how they should look ready meals... With diligence and following the instructions, you can count on excellent results.

Stewed cauliflower. Do you think there are interesting, tasty and simple vegetarian recipes? Yes there are. Here is a stewed cauliflower recipe that you, your family and your guests will love

Stewed Cauliflower Recipe

Composition:

Cauliflower - 200 gr
Vegetable oil 40 ml
Salt 5 gr (1 teaspoon)
Ground black pepper 3 gr (1/2 teaspoon)

Step 1 Preparing the cauliflower

Rinse and dry the cauliflower well. Cut the cauliflower into florets (sort into florets). Cut off the coarse pieces of cauliflower.

Step 2 Stew the cauliflower

Heat the oil well in a heavy-bottomed saucepan or skillet. Add cauliflower, stir and simmer with closed lid 7 minutes.

Step 3 Finish cooking

After 7 minutes of cooking, the cauliflower will become beige color and the tips of the cauliflower will become slightly translucent. Add salt, ground black pepper, mix well and remove from heat. Our cauliflower stew is ready. Transfer to serving bowls and serve

Calorie content: Not specified
Cooking time: 20 minutes

- a head of cauliflower,
- half an onion,
- 4 cloves of garlic,
- 2 carrots,
- 1 large bell pepper,
- 6 tbsp. tomato paste
- 5 zucchini,
- half an eggplant,
- 1 tbsp. olive oil,
- dried oregano,
- salt to taste.

Recipe with photo step by step:

To shorten the cooking time, as well as preserve more vitamins, it is better to steam the cauliflower separately, and then add it, ready-made, to the rest of the vegetables.
If you have a steamer, I highly recommend doing this.

While the cabbage is cooking, let's not waste time and do the rest of the vegetables. Let's prepare the frying. Chop the onion and garlic. Heat a spoonful of olive oil in a frying pan and fry the onion and garlic until the onion is soft.

Three carrots on a grater and send them to the pan to fry with onions and garlic. Bell pepper clean from seeds, cut and add to vegetables.

Add tomato paste to the vegetables. You can add a little water if needed. Stir, cover and simmer.

For now, let's chop the zucchini into large pieces. If the zucchini are small enough, then I cut them into thick slices. We send zucchini to the pan.

I had a little eggplant, and we will send it to stew, cut into cubes. Salt vegetables, mix. Zucchini will give a lot of juice, in which vegetables will be stewed. First, we will cook under the lid for 10 minutes over high heat.

Then add boiled cauliflower, season with dried oregano, stir and leave to simmer for another 5 minutes without a lid to evaporate excess moisture.

So, not even 20 minutes have passed, and we have a fragrant stewed cauliflower with vegetables and tomato sauce ready.
Bon Appetit!