Salad for the winter. Cauliflower in tomato. Cauliflower in tomato for the winter. Cauliflower in tomato sauce for the winter

Calorie content: Not specified
Time for preparing: Not indicated

Preparations for the winter with cauliflower are not as popular as recipes with tomatoes or cucumbers. Meanwhile, from cauliflower excellent salads are obtained and, it can be pickled, canned in tomato sauce, added to salads to other vegetables and generally prepared a lot of tasty and interesting. Cauliflower in tomato sauce for winter looks very advantageous on the table, and unlike other vegetables, even with prolonged storage, it does not lose its taste or color.
Many do not like the characteristic cabbage smell that appears in boiled or stewed cauliflower. Not everyone knows that you can get rid of it very easily, and then cauliflower will become one of your favorite vegetables. Before adding inflorescences to stews, soup, omelets and casseroles, boil cauliflower in a separate pan - the unpleasant smell will go away, the cabbage will be tasty, slightly sweet and very tender. Use this advice when preserving cauliflower - do not immediately put it in tomato sauce or marinade, but first steam or boil it separately from other vegetables.

Hugs come out today and every day. In a food processor or dry container for high speed blender blades, combine raw nuts, food yeast, salt and lemon zest. Pulse until you have a finely ground mixture that tastes slightly salty and raw.

Reserve 1 cup of salt and starchy pasta water before draining and shelving. In a large, wide sauté pan, heat olive oil over medium heat. Add cabbage to the pan and mix. Add garlic, chili flakes, paprika, tomatoes, salt and pepper to the pan and mix. In a vertical blender, combine cashews, spare water for cooking pasta and ½ cup of filtered water. Mix the mixture at a high level until you reach a milky consistency.

Ingredients:
- cauliflower - a small head of cabbage (gram 700);
- dense meaty tomatoes - 1kg;
- sweet red pepper - 2pcs;
- Cayenne pepper - 0.5 pcs (to taste);
- garlic - 3 cloves;
- salt - 1-1.5 tbsp. spoons;
- sugar - 2-3 tbsp. spoons;
- vegetable oil - 60 ml;
- table vinegar 9% - 2 tbsp. spoons;
- ground black pepper - 2 pinches (optional).

Pour the cashew milk into the pan and add the peas. Bring the mixture to a boil, and then immediately lower the temperature to a boil, stirring frequently. Once the cauliflower is soft and the peas are bright green, gently put the pasta into the mixture to coat it with the sauce.

Sprinkle basil, chives and ½ Parmesan on pasta and mix. Serve hot pasta with the remaining parmesan on top and extra chili flakes if you like. If you are not familiar with this dish, you can scratch your head during this chatter so early on Tuesday morning, but let me explain. Rumor has it that the ladies of the night will put out this sauce and let the fragrance come out of their open windows with the intention of luring people into their establishment for the evening. Others say that this sauce was popular among these ladies because all the ingredients can be stored in the pantry.

We select ripe dense tomatoes for tomato sauce. It is advisable to take varieties that have a lot of pulp and little juice, so that the sauce initially turns out to be thick. If the tomatoes are very juicy, then first the sauce will need to be evaporated, otherwise the cauliflower inflorescences will be digested. Wash the tomatoes and cut them in quarters or halves. White veins and a speck near the stem are cut out.

No need to go to the market to get fresh ingredients between customers! There are many aspects of a traditional dish that are very tempting. Cauliflower becomes surprisingly nutty when fried, and this aroma goes well with olives, capers and tomatoes.

Parsley and lemon add fresh shades of green and sour for balance. Every bite is incredibly satisfying. Keep reading the recipe. Add cauliflower with olive oil, 2 tweezers of kosher salt and several turns of black pepper, tossing to combine. Fry until tender and golden spot, turning over the cauliflower after 10 minutes. Season to taste with the addition of kosher salt. Set aside. Warm olive oil in a large frying pan over medium heat. Add the garlic, anchovy paste and red chili flakes, cooking only until the garlic is fragrant. Stir frequently to break anchovy paste and preserve garlic. Add spaghetti to a pot of boiling water and cook until al denta or according to the instructions on the package. Add the tomatoes, olives and capers to a large frying pan, stirring to combine. Cook for 10 minutes, stirring occasionally. Return the spaghetti to the pot along with fried cauliflower, tomato sauce and a splash of starchy cooking liquid, tossing it in the jumpsuit. Add more starchy water, if necessary, to bind the sauce with spaghetti. Divide the spaghetti between four dinner plates and top with chopped parsley and black pepper. Serve with lemon wedges on the side.

Start the sauce below after the water boils.
Quarter and core - cauliflower.

Save and organize everything you like in one place.

Sweet pepper cut into pieces, previously freeing the pods from the seeds. Cut half the pod of hot pepper, cut into rings. We clean the garlic. Pick the amount of bitter pepper and garlic to your liking; according to the recipe, tomato sauce is slightly spicy.

This is such a great game to taste and texture. Serves from 2 to 4 depending on whether it is a side dish or a dish. Bring to a boil and season with salt and pepper. Cover and turn off the heat. For cauliflower: remove external greens. Steam whole cauliflower for 8 minutes. Allow to cool. Make the filling: Heat the oil in a large saucepan. Add oil and then onion. Once the onions are soft, add chili and garlic. Add ginger and coriander and mix well. Now add almonds or pistachios and season with salt and pepper. The mixture should resemble a thick paste. Turn off the heat and cool the mixture completely. Preheat the oven to 400 degrees. Gently fill the mixture into the seams of the chilled cauliflower flowers. Spread the remaining filling on top. Place the cauliflower in a shallow baking dish. If you have extra nuts, sprinkle them on top and pour 1 to 2 tl. extra vegetable oil on top. Bake cauliflower for 25 minutes. To serve: Preheat the tomato sauce. Pour some sauce into the bottom of the serving dish. Pour more sauce on top and garnish with freshly cut cilantro and nuts. Slice the cauliflower like a cake and serve with the sauce on top.

Make tomato sauce: heat the oil in a non-reactive large pan.
Add onions and cook until soft.
Add caraway seeds and stir occasionally for 1 minute.
Add fresh grated ginger and cook for another minute.
Now add the tomatoes and water.
This recipe has been entered into the competition for.

Soup of cauliflower, cauliflower or just a flower as a delicious side dish.

Cauliflower cut into pieces, separating small inflorescences.

We twist the tomatoes in a meat grinder with a fine grill. We do not use a blender, we need a thick tomato mass.

Cauliflower can be cooked in different ways and is even very tasty. But before he starts cooking, you must first peel the cauliflower and cook properly. Potatoes these days are indispensable in our kitchen. You can cook a universal round tuber in various versions and prepare large dishes from it. Be it delicious side dishes, soups or main dishes - potatoes are always the right choice, as well as convenient when it needs to go quickly. Among the various recipes with potatoes, there is one that is especially popular among children, as well as with adults - mashed potatoes.

Following the tomatoes, we pass sweet pepper, hot pepper and garlic through a meat grinder.

In a wide pan, boil water, add salt to it. As soon as it boils, we throw a portion of cauliflower (not very much), cook for three minutes from the beginning of the second boil. We get a slotted spoon, load the next batch of cabbage.

Small potato mass goes well with meat dishes and tastes just delicious in combination with a large sauce. Try and convince yourself of the success and unique taste of mashed potatoes - for shared moments of pleasure with loved ones! Make pots and grates.

Who does not like to remember the time when they ate at the grandmother's and with pots and gratin on the weekend? Pots and gratin - simple, fast and confident in success. Whether it’s potatoes or pasta, our pots and gratins can be served as a delicious side dish or as a main course. A variety of ingredients brings color to the table and laughs in the faces of your guests.

Twisted tomatoes are poured into a pan, cook for 10 minutes. First the foam will rise, boil the tomato until the foam subsides. If the tomatoes are juicy, then boil the sauce for 15-20 minutes until thickened. Add chopped peppers with garlic, salt and sugar (the amount indicated in the recipe). Cook for another 5 minutes. Pour in the vegetable oil, stir until the butter is combined with the sauce.
Photo 7

As you know, there are various cooking methods that you can use to prepare meals. Besides frying, steaming is one of the most popular ways to gently prepare ingredients. Do you like steamed vegetables, and you yourself want to try this technique? Or are you already steeping your ingredients and wondering if you are doing it right?

Leek or leek is a vegetable that you often saw in the supermarket. Leeks, which are available in various powers, can be used very universally and give your recipes something, something due to their onion-like taste. Would you like to cook leek dishes, but ask yourself how to cook onions, a white stalk or long light green leaves and what parts of it can you use? In the following steps, we will describe exactly how to cook the vegetables. Thanks to the detailed instructions, nothing interferes with the enjoyment of leeks!

Add boiled cauliflower. We press the inflorescences with a spatula, they should be completely immersed in tomato sauce. Cook from the beginning of the boil for 10-12 minutes. Pour in the vinegar, pour in black ground pepper and stir, cook the cabbage in the sauce for another two minutes.

Jars need to be prepared: wash with hot water with soda or another detergent, sterilize in the oven or in any way convenient for you. Boil the lids. We fill the jars with boiling sauce along with cabbage inflorescences. Immediately twist the screw caps or covers under the seaming machine.

Broccoli is not only healthy, but also delicious. But before he goes on the preparation, vegetables must first be properly peeled and prepared. We have a simple step-by-step guide for you so you can take full advantage of broccoli! Are you new to the kitchen and want to learn the basics of cooking? Then cooking is probably the most frequently used and most important step for preparing first, excellent dishes. The technique for preparing various products is very simple, and you can immediately try delicious recipes to surprise your family and friends.

Jars of cauliflower in tomato sauce are covered with a thick plaid, blanket or jacket and left for a day. The cooled workpiece is transferred to a place convenient for storage. Good luck with your preparations, tasty and satisfying winter! We advise you to prepare

The term "cooking" is understood in a narrower sense - heating the liquid to a boiling point. In addition, of course, preparing food such as pasta or rice. If it’s time to go fast or you have guests, simple dishes with pasta or rice are the most practical and always delicious.

Chips from raw potatoes. There are several recipes that are as easy and quick to make as fried potatoes, but there are at least as many different cooking tips and tricks as there are potato varieties. We will show you the recipe for fried potatoes, how simple it is and, first of all, how easily you can turn a potato into a golden brown delicacy that we all love so much. Chips are a popular dish of meat or fish neighbors. In addition, potatoes go well with other vegetables, such as peppers.

If you like vegetable stews and vegetable soups, then cauliflower for the winter will be very useful to you. For me, this is one of my favorite and universal blanks. In winter, I add cauliflower in tomato wherever I can - to stew with meat and chicken, to dishes from vegetables, to vegetable soups, to gravy and sauces. Even as a side dish to meat or to spaghetti is very tasty.

And, wash and share in the flowers. Cook in salt water for approximately 10 minutes until hardened, fry and strain. Peel the shallots and cut into small cubes. Peel and squeeze. Drain the tomatoes in oil and cut into small cubes. Cut olives into thin slices.

Shallots in a glass form. and add the tomatoes and briefly. Cook at low temperature for about 5 minutes. Sugar and pepper season and season to taste. Stir the olives in the sauce. Crush blue cheese with a fork and mix with cream. Fill half of the tomato sauce in one. Tile layer. Spread the cheese. - and spread it, cover with the rest of the tomato sauce and sprinkle with cheese. Bake in the oven for about 30 minutes.

There are practically no special preparations and troubles when harvesting cauliflower; delicious cauliflower for the winter is quick and easy to prepare. First you need to make a tomato sauce of tomato and pepper, and then add cauliflower to it. A little secret - before you put cabbage in the sauce, you need to boil it. Then the cabbage smell will disappear and cooking will be faster. I add some sunflower oil and vinegar, hot peppers and peas or allspice to the tomato sauce. To taste, the filling will turn out to be sour-sweet-spicy, along with tender cauliflower it will be very tasty.

Preparation: Remove all green color around the cauliflower. Cut cauliflower into pieces about two centimeters thick, cut a thick stalk in the middle. Fry the cauliflower slices in rapeseed oil one after the other on both sides until they are fried, salted and not filled. Finally, put all the pieces together in a pot, no matter if they fall apart. Add cream, cover and simmer for ten minutes over medium heat. Cauliflower should still be a little hard. Remove the lid, sprinkle with cheese over the cauliflower and leave it closed lid for five minutes without heating.

Cauliflower - 500 g;
tomatoes - 700 g;
sweet pepper - 1 large fleshy;
hot pepper - 1 pc;
parsley or cilantro - 1 bunch (I did not add);
salt - 1 tsp;
sugar - 1.5-2 tsp;
apple cider vinegar 6% - 1 tsp;
vegetable oil - 40 ml (2 tbsp. l).

Recipe for harvesting cauliflower for the winter photo recipe in steps

I cut the tomatoes into slices, removing the stalk and spoiled places. The recipe gives the weight of already prepared vegetables, cut into pieces. I add sweet pepper without seeds, bitter with seeds. I cut sweet pepper into slices. I cut cauliflower into large pieces, then separate small inflorescences. I like when the inflorescences in this blank remain intact, I do not divide them into very small ones.

I boil water in a large pan. I lower the inflorescences of cabbage, cook for about five minutes, until they sink to the bottom. I drain the water through a colander.

I roll tomatoes with peppers in a meat grinder. It turns out a very thick vegetable gruel. For this and other recipes of tomato sauce, I take only meaty tomatoes, with them less time is spent on harvesting. And juicy tomatoes are ideally suited.

I cook tomato sauce, covering the dishes with a lid for about half an hour, until the pieces of vegetables are softened. After 20 minutes, the sauce will begin to change color to a darker one, it will become more uniform. If the tomatoes are juicy, then you need to cook the sauce without covering and take a wide dish so that the liquid evaporates faster. I pour vegetable oil into the boiling sauce, lay the boiled cauliflower. Salt and sugar to taste (the approximate amount in the recipe; you need to taste the sauce). I cook another 10 minutes, stirring cabbage and sauce two to three times. According to this recipe, cauliflower is prepared for the winter without sterilization, it must be boiled in the sauce until soft, but not digested. I did not add greens. After cooking, it becomes dark, loses taste and aroma. If you decide to add, finely chop the leaves and pour into the tomato for about five minutes until tender.

I take small jars, 0.5 liters each. I wash it in a hot soda solution, rinse it with clean water and sterilize it in the oven or over steam. I boil the lids for at least three minutes. Before packing, I add apple cider vinegar to the sauce and taste the tomato sauce to taste. I spread the cabbage along with the sauce, filling the cans under the lid, to the top. I twist the lids with thread or roll up the machine.

I wrap the cans in several layers of the newspaper and hide it under the covers. After a day, you can get and rearrange the cauliflower in a tomato for the winter for storage in a cabinet or pantry.