Cauliflower is a unique plant. Firstly, this plant has a rich set of nutrients, vitamins and minerals that are indispensable for the human body. Most of them are preserved during the heat treatment process. Secondly, it is easily digestible 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 beneficial properties of cauliflower, many do not like to eat it. After all, when cooking, it can emit not the most pleasant smell. But, I assure you, if you cook it correctly, then all its shortcomings will develop into virtues. Dishes from it are especially popular in the summer, when the table is bright with an abundance of vegetables.

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

Recipe for fried cauliflower. Simmer in a frying pan

I offer your ideal and proper breakfast - an omelette with cauliflower. It turns out very tasty, and most importantly, useful. Try it!

Ingredients:

• 300 grams of cauliflower;
• a little 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, then it must be divided into small buds. Frozen product should be thawed before use.

If you do not have a kitchen scale, you can take 10-15 medium-sized "bouquets" by eye. It will just be about 300 grams.

2. Bring water to a boil, salt it and send our cabbage there. After re-boiling, you need to boil it for about 5 minutes. Then fish out with a slotted spoon or just throw it in a colander.

3. In a separate bowl, you need to prepare everything for the omelet. Lightly beat the eggs first, then add the salt and your favorite spices. Pour in milk and beat again. It is better to do this with a regular fork, since strong peaks are not required. Just enough to achieve a uniform consistency.

4. Melt a small piece of butter in a frying pan. Lay out the cabbage inflorescences and pour over the scrambled eggs. Cover with a lid and set the stove to low power. Simmer until done.

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

How to stew cauliflower in a pan - a step by step recipe

Not sure how to successfully stew cauliflower? Cook it with vegetables right in the pan. It turns out very tasty, beautiful and incredibly useful. Literally a vitamin blend. 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. Disassemble the cabbage into small “bouquets”.

2. Cut the carrots first into slices of medium thickness, and then across, into strips. It is better to do this with a curly knife. Ginger cut into thin strips. Chop the green onion into medium pieces. Finely chop the garlic and chop the chili pepper.

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

4. Next, add a green onion and a carrot. Fry for approximately 2 minutes.

5. Add cauliflower.

6. Add soy sauce and seasonings to taste. Salt should be added at this stage. Add a little water and, after mixing, cover with a lid. Reduce heat and simmer for 10 minutes.

7. Add the rest of the hot peppers, ginger, chopped cilantro and some green onions. Mix and remove from fire.

This dish is especially delicious when al dente. It is these vegetables that have a unique crunch and are most beneficial to health. We borrowed this dish from Asian cuisine. Extraordinarily tasty! Try it!

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

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

Light chicken, combined with juicy vegetables - a great option for dinner. And satisfying, and tasty and easy. Try it.

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 frozen);
• 1 lavrushka;
• salt and all-purpose seasoning to taste.

Step by step recipe description:

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

2. As soon as the vegetables are lightly 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 butchering the meat.

3. Cut the meat into pieces. If you are using a leg or other parts of a 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 beans, broccoli and cauliflower.

Many people think that broccoli and cauliflower are the same thing. This is not entirely true. They are related, but they still have differences. Broccoli has a richer, greener color. It contains more trace elements than its colored cousin. Although light cabbage, called cauliflower in honor of the formation of peculiar buds, also has a rich composition.

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

6. The dish is ready. It needs to be laid out on plates and served at the table.

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 it is doubly pleasant if it is cooked deliciously.

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

In summer, there is an abundance of fresh vegetables straight from the garden. Every vegetable is useful. Cauliflower is perhaps one of my favorite varieties of cabbage. It is very useful and delicious on its own. Cauliflower can be eaten even raw, just doused with boiling water. Previously, you have already met with the excellent properties of cauliflower in the article - so do not repeat yourself. We have already cooked, where a pizza crust was made from cauliflower, as well as under cheese - other dishes are amazingly tasty and fragrant. Today we will cook cauliflower with another set of healthy vegetables. cook cauliflower with vegetables very simple. You can cook such a vegetable mixture as a side dish, or you can add fried minced meat and we get a hearty full-fledged meal - this is more suitable for men who find it difficult to imagine eating 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 let's get ready cauliflower stewed with vegetables.

We need quite a few products:

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

Cauliflower with vegetables recipe

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

We disassemble the cauliflower into small inflorescences, put it in a pan, salt and pepper to taste, add water so that it covers the bottom of the pan well and simmer under the lid for 3-5 minutes. The cabbage should become 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 pieces. We send the chopped vegetables to the cauliflower and simmer until the zucchini is ready. The cauliflower will also be ready by this time. It is not necessary to add water so that the dish does not turn out watery, as zucchini release a lot of juice during heat treatment. By the end of cooking, the water should have completely evaporated. Who loves garlic, for piquancy, you can add finely chopped garlic arrows 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 by frying the florets in batter. Braised cabbage can also be cooked in a variety of ways. This article will describe a few of them.

Cooking a delicious dish is easy and simple

The simplest recipe for this vegetable requires a minimum of additional ingredients. Among those may be onions, carrots or greens for decoration.

How to cook stewed cauliflower:

1. Wash the inflorescence, divide it into parts, pour over with boiling water;
2. Cut the onion as desired. Fry the onion in a pan with hot oil;
3. Put inflorescences in the pan. Stirring occasionally, 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 respect the proportions of products.

The dish is prepared within 50 minutes.

There are about 155 calories in a 100 g serving.

Step by step recipe:

1. Divide the cabbage into pieces, finely chop the garlic, cut the pepper into small squares, and cut the tomatoes into cubes after boiling water and peeling them;
2. Finely chop the onion and fry with the addition of garlic. Add pepper, fry for a few minutes;
3. Put tomatoes in a frying pan, salt, stew, add parsley, put prepared inflorescences, mix and simmer until tender.

If the garlic is not spicy, you can take it twice the indicated 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 very soft in itself. Therefore, languishing it in sour cream should be cooked over low heat to avoid frequent mixing of the contents of the pan. This will keep the small florets from turning into a puree.

The dish is prepared 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.

Vegetable garnish with mushrooms and sausages

Cooked with the addition of champignons, this inflorescence can act as a side dish in itself. 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. Boil the cauliflower, then cut into small pieces;
2. Peel the onion, chop, lightly fry;
3. Cut the sausages into circles, add to the onion, fry a little;
4. Coarsely chop the mushrooms, add to the onion, fry, stirring, until they release a sufficient amount of juice;
5. Put the inflorescences in a pan, add spices, simmer until all the ingredients are ready.

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

Cauliflower stewed in sour cream with chicken fillet

The time for which the chicken fillet reaches readiness differs from the time for cooking cauliflower. Therefore, at the initial stage, it is better to fry them separately. You can fry the inflorescences in the same pan in which you fry the fillets, because in the end all the ingredients will mix anyway.

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

A 100g serving has approximately 95 calories.

How to cook kale with chicken:

1. Chicken meat cut and fry. Remove from the pan;
2. Divide the inflorescence into small pieces, fry. Finely chop the onion and add to the cabbage;
3. Cut the zucchini also, add to the pan. Put the fried fillet to the vegetables;
4. Add spices. Stir, pour the broth, simmer for 20 minutes;
5. Add sour cream, simmer until done.

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 can only be fried after it has been completely defrosted.

Cooking in a multicooker

A multicooker greatly simplifies the process of preparing many dishes. And yet, to get a richer taste, you need to fry the cabbage before stewing, and add the right amount of spices when stewing. Cumin goes well with cauliflower.

The dish is prepared in a 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 the inflorescences for 5 minutes;
2. Add 150 ml of water, put spices, turn on the stew 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. The water should just barely cover the product.

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

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

Do not cook this vegetable in aluminum cookware. An enamel pan should be used for boiling it.

If possible, it is better to cook 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, you should consult a doctor before introducing it into your child's diet. 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 the 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 cabbage, and cook it on minimal heat.

You can cook many dishes from cauliflower. For example, boiled cabbage can be used to make salads, appetizers, second stews and baked dishes. If the inflorescence is boiled to make diet cutlets from it, you can cook it whole - this way it retains more nutrients and does not become too watery.

For baby food, only boiled cauliflower can be used. Children are forbidden to eat fried, baked, and cooked with spices 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 a balanced diet, 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 a lemon), as well as a source of vitamins 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 make it possible to use 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 our brain work smoothly, strengthens the nervous system, increases stress resistance, endurance during long-term mental stress.

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

• proteins 3.3%,
• Fats 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 on the contrary, due to the fiber content, removes all unnecessary from the body and promotes natural weight loss.

Cauliflower can be consumed in any form and at any time (of course, within reason 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 ...

Nutritional value of the dish per 100 gr.

BJU: 2/2/5.

Kcal: 44.

GI: low.

AI: low.

Cooking time: 15 minutes.

Servings: 5 servings.

Dish ingredients.

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

Recipe.

Let's 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 to get rid of the possible appearance of small insects. When the bugs emerge, drain the liquid, wash the vegetable under a tap, remove the outer leaves and sort into inflorescences - this is the most gentle way to grind it. Cut the stem into chunks.

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

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

Meanwhile, chop the onion into small cubes.

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

Place the cauliflower into the boiling liquid.

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

Add fried onion.

Fry the vegetables at maximum heat on all sides for 3-5 minutes. Be careful not to burn by lowering the heat.

Then reduce the power to the minimum, cover the pan with a lid and simmer for another 2-3 minutes until cooked - the softness of the cabbage.

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

Bon Appetit!

Cauliflower is beautiful, tasty and healthy. From it you can cook a lot of surprisingly mouth-watering dishes, one of which is stewed cauliflower. Moreover, this product is in perfect harmony with almost all ingredients, and by varying cabbage with various spices, herbs, vegetables, meat products, legumes, mushrooms, you are able to create new interesting dishes every time.

Braised Cauliflower - General Cooking Principles

Both fresh cauliflower and frozen are perfect for stewing. Fresh cabbage is pre-rinsed and divided into inflorescences, while frozen cabbage is simply laid out in a bowl and allowed to defrost at room temperature.

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

Cabbage can be stewed in an elementary way, seasoned with spices and salt, bay, for example, sour cream, sauce or plain water, broth. But you can also make a full-fledged, satisfying dish out of it by adding potatoes, zucchini, eggplant, tomatoes, carrots, onions, beans, peas. It is also tasty 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, stewed cauliflower turns out to be tasty, healthy and beautiful.

1. Braised cauliflower with tomatoes and cheese

Ingredients:

Half a kilo 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 at the base, put 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 up.

4. Sprinkle your favorite spices, lightly fry until light aroma.

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

6. Add tomatoes, salt to taste, mix.

7. Saute the vegetables until the tomatoes release their juices.

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

9. Stir the finished cauliflower, sprinkle with grated cheese on top and insist, without stirring, 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 carrot;

Two hundred grams of sour cream;

Turmeric, curry, salt;

Vegetable oil;

Cooking method:

1. Boil the 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 ruddy fry, mix. Saute everything together until the cauliflower is browned.

4. Pour in sour cream. If the sour cream is too thick, add some water. Simmer the cauliflower, stirring occasionally, for 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 potatoes;

Onion and carrot - one each;

100 grams of green peas;

Two cloves of garlic;

2 tbsp. l. tomato paste;

Young small squash;

fresh dill;

dried basil;

Salt, a mixture of peppers;

300 ml of water or broth;

Sunflower oil.

Cooking method:

1. Cut the peeled onion into small cubes, grate the carrot.

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

3. Peel the potatoes, cut into small cubes, put them on the fried vegetables. Stir. Roast together for 8-10 minutes.

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

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

6. Add cauliflower florets and green peas.

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

8. Cover the pan with a lid, simmer 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. Finely chopped garlic, add to the already prepared 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 the cabbage, divided into inflorescences, until half cooked.

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

3. Peel the sausages and chop into thin slices.

4. Finely chop the onion, and either grate the carrots or cut into small cubes, straws.

5. Rinse and chop the greens.

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

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

8. Add lightly salted eggplant, sausages, spices and salt. Stir, fry for a minute or two.

9. Lastly, lay out the cauliflower boiled until half cooked.

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

11. Cover the vegetables with a lid, simmer until the liquid has evaporated, about 10 minutes.

12. Serve the finished 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 strips and chicken cut into small sticks here.

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

4. Simmer under a closed lid, without stirring, for about 10 minutes. If there is not enough food juice, add some water.

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

6. Simmer the dish until tender, stirring occasionally, 20-25 minutes.

7. Serve garnished with dill sprigs.

6. Braised cauliflower with minced meat

Ingredients:

400 grams of cauliflower;

300 grams of minced meat;

A clove of garlic;

2 tbsp. l. tomato paste;

Onion;

Half a glass of water;

200 grams of olives b / k;

Salt, pepper, vegetable oil.

Cooking method:

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

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

3. Pour oil into the cauldron, fry garlic and onion on it until golden brown.

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

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

6. Arrange cauliflower florets, whole or halved olives.

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

7. Braised cauliflower with mushrooms

Ingredients:

Half a kilo of fresh champignons;

Forks of cauliflower;

Two bulbs;

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 cabbage in a saucepan with salted water. Simmer after boiling for 10 minutes.

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

3. Put the mushrooms 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 a saucepan, fry, stirring, for 2-3 minutes.

5. Add garlic, pepper, salt, cut into thin plates. Fry until blush.

6. Put the onion cut into rings, mix. Fry until softened and a delicious golden hue.

7. Put the prepared cabbage in advance, mix, soak for 5-6 minutes.

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

When choosing cauliflower, pay special attention to its appearance. The taste of the finished dish depends on the quality and freshness of the product. Cabbage inflorescences should be white, milky in color, not loose, elastic. The leaves of a fresh vegetable have a rich 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 take a closer look at the stalk 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 are not suitable for it. Their sharp smell and taste interrupts the tenderness of cauliflower. Use soft, not strong-smelling ingredients.