You can cook a huge number of delicious dishes from cauliflower. Just before that, it must be blanched in water with vinegar. It will eliminate the specific cabbage smell that not everyone likes.

How to prepare cauliflower for different dishes

Buy cabbage of medium size and very white color. It is this color that indicates that the vegetable is absolutely ripe. Then proceed like this:

• Divide the cabbage into inflorescences and remove the long petioles.
• Dip the florets in cold salted water for 20 minutes. This is necessary in order to get out of the cabbage possible small insects.
• Pour 1 liter of water into a saucepan and add 1 tablespoon of vinegar. Bring the water to a boil.
• Remove the cabbage from the salt water with a slotted spoon and transfer it to the boiling acidic water.
• Keep the inflorescences in hot water for 2-3 minutes, and then discard the cabbage in a colander.
• Let the vegetable cool completely.

Now start cooking from it the dish that you like best.

Cauliflower in sour cream sauce

• Pour 2 tablespoons of olive oil into the bottom of the saucepan and put 50 g of butter.
• When the oil is hot, dip the chopped onion (1 pc.), Grated carrot (1 pc.) into it and squeeze 1 clove of garlic through the press.
• Wait until the vegetables become translucent. Then put cauliflower inflorescences (1 kg) to them and salt and pepper to taste.
• Mix all ingredients and let simmer for 5 minutes.
• Pour the cabbage with sour cream or cream (0.5 l) and simmer the dish under the lid for 15 minutes.
• When serving, be sure to sprinkle the cabbage with fresh herbs.

Cauliflower baked with cheese

Transfer the cabbage prepared according to the above recipe to a baking dish and sprinkle it with grated hard cheese (150 g). Place the cabbage in the hot oven and wait until the cheese is melted and browned a little.

Cauliflower stew with vegetables and green peas

For the dish you will need:

• medium head of cauliflower;
• two bulbs;
• one carrot;
• one bell pepper;
• one jar of canned green peas;
• a couple of tablespoons of vegetable oil;
• half a glass of sour cream;
• salt and pepper to taste.

Prepare this dish like this:

• Cut the onion, carrot and pepper into equal cubes. Cook them in oil until soft.
• Add peas without liquid. At this point, salt and pepper.
• After the peas warm up, add sour cream. Simmer everything together for 5 minutes.
• Put pre-boiled cabbage inflorescences in a saucepan and simmer the dish for another 10 minutes.

Serve the stew with herbs and finely chopped fresh garlic.

Cauliflower pie

First, prepare the dough from 125 g of soft butter, 1 egg, 150 ml of kefir, 250 g of flour and a pinch of salt. Wrap the kneaded dough in plastic wrap and refrigerate for at least 1 hour. While the dough is resting, do the following:

• Boil in water with any spices 750 g of cabbage inflorescences.
• Take the cabbage out of the water and transfer it to a pan with onions (2 pcs.) Pre-fried in oil. Simmer vegetables together for 5 minutes.
• Make a sauce with 4 raw eggs, 250 ml cream, salt and dry spices to taste. Simply mix the products with a whisk. Spices include savory, basil and nutmeg.
• Grate 250 g hard cheese.

Now assemble the pie:

• Grease the springform with oil.
• Lay out all the dough and distribute it with your hands so that you get a side, 2-2.5 cm high.
• Put the cabbage stewed with onions on the dough.
• Top vegetables with sauce.
• Cover the sauce with cheese.

Bake the cake until golden brown. You will need approximately 45 minutes of time. Set the baking temperature to 180 degrees.

You can get acquainted with another very original and tasty cauliflower dish in this video.

Do you know what vegetable Catherine the Great and her courtiers loved very much? Cauliflower. A lot of money from the treasury was spent on delivering a vegetable from overseas. Catherine was a very intelligent woman, she knew how to take care of herself and eat right.

We have an undeniable advantage - we can buy cauliflower in any supermarket for a fairly reasonable price. Today I want to tell you about simple and delicious recipes from cauliflower. Let's get started!

Cooking salads

I really love cauliflower, but for a long time I thought that it could only be simply fried or cooked in batter. But one serving of such goodies is equal to one extra workout per week - not exactly an equal exchange. I tried her cabbage in raw and boiled form - the taste of such dishes is not for everybody. Through trial and error, I managed to find some interesting, maximally dietary recipes from this healthy vegetable. Let's start with salads.

From pickled cabbage

The simplest delicious dish you can make is pickled cauliflower. Despite the fact that it turns out very tasty, you should not cook it for the future - you can store pickled cabbage in the refrigerator for no more than 4 days.

What we need:

• cauliflower - 500-550 g;
• carrots - 130–150 g;
• water -1 l;
• sugar - 180 g;
• salt - 30 g;
• sunflower oil - 50 ml;
• table vinegar - 150 ml;
• garlic - 3-5 cloves;
• bay leaf, spices.

The whole secret of a delicious marinade is the right seasonings and spices. Cauliflower goes well with ground paprika, coriander, red, white and black pepper. But you can safely experiment, create your own unique spicy bouquet for the marinade. You can cook such cabbage in the evening, and in the morning it will be ready.

Step by step recipe:

1. We disassemble the cauliflower into inflorescences, cook in boiling water for 4-5 minutes. To keep the color of the vegetable, you can add a little sugar to the water. Three carrots on a coarse grater, pass the garlic through a press.
2. We spread the inflorescences in a colander, pour over cold water- this will help maintain the shape and structure of the vegetable.
3. Bring 1 liter of water to a boil, pour sugar, salt, add sunflower oil. It is enough to boil for 2-3 minutes so that the sugar has time to completely dissolve. Now pour out the vinegar.
4. We put the cabbage in a deep bowl, add all the spices and seasonings, pour hot brine.
5. Everything, the main processes are finished. It remains to add carrots and garlic to the cooled cabbage. We cover the container with a lid, put it in the refrigerator, wait 6-7 hours.

Before serving, drain the marinade, arrange it beautifully on a dish, sprinkle with fresh herbs. 100 g of such cabbage contains only 64 kcal. But you still shouldn’t get carried away with pickled dishes, everything is good and healthy in moderation.

It is very useful for weight loss, try it too!

Salad "Georgian"

What we need:

• cauliflower - 450-500 g;
• walnuts - 50–70 g;
• half a pomegranate;
• apple cider vinegar - 15 ml;
• olive oil - 25 ml;
• garlic - 1-2 cloves;
• greens, saffron, salt.

How to cook:

1. In boiling water, add saffron, salt, a pinch of sugar, cauliflower inflorescences. If you didn’t have saffron on hand, it doesn’t matter - you can replace it with turmeric. Cook for 5-7 minutes.
2. We take out the finished cabbage from the water, put it in a sieve so that all the liquid is completely glassed.
3. Toast the nuts in a dry frying pan until a characteristic aroma appears, about 3-4 minutes. Grind in a blender or meat grinder.
4. Finely chop the greens.
5. Prepare the dressing - combine oil, vinegar, chopped garlic, salt in a bowl.
6. Pour the cooled inflorescences with dressing, sprinkle with nuts, herbs, sprinkle with pomegranate seeds on top.

Have you noticed the main charm of this salad? It contains maximum amount products that will help us to be healthy, young, save us from the unpleasant symptoms of spring beriberi. 100 g of lettuce contains 70 kcal.

Variations on the theme: vinegar can be replaced with lemon juice, walnuts - with almonds, and sprinkled not only with pomegranate, but also with grated cheese.

How to cook cutlets and casseroles in the oven

Delicious fried meatballs minced meat they beckon, but the liver and figure do not really like fatty and fried foods. I can’t say that baked cauliflower cutlets can fully replace meat ones. But they will help to maintain health, keep the waist thin, diversify the Lenten table.

What products will be required:

• a small fork of cauliflower;
• rye bread, bran, preferably yesterday - 2 pieces;
• large egg;
• fresh herbs, salt;
• crushed oatmeal for breading.

How to cook:

1. Boil the cauliflower for 5-7 minutes, salt the water, chop the vegetable in a blender, add a little salt to the puree.
2. Finely chop the bread, soak it in water or milk, wring it out, add it to the cabbage puree.
3. Mix minced meat with chopped herbs, egg.
4. Pour crushed oatmeal on a flat plate, it's a great and healthy alternative to breadcrumbs and gives a different flavor to many dishes.
5. We form balls from minced meat, place in a baking dish, which must first be covered with parchment.
6. We put the cutlets in the oven, cook for half an hour on one side, carefully turn over, bake for another quarter of an hour.

I cook these meatballs with cheese. I put a small piece in the middle, or chop it up and sprinkle the cutlets on top of it. My daughter likes it when I cook cutlets with a boiled quail egg - it turns out very beautiful in the cut.

Why such minced meat is good - if I don’t have time to sculpt cutlets, then I easily turn it into a casserole: I sprinkle the form with chopped oatmeal, spread the minced meat in an even layer, also sprinkle with oatmeal and cheese on top, you can spread out slices of tomatoes or bell peppers. I put it in the oven for 35-49 minutes.

Quick puree soup

Cauliflower soups will help diversify the diet healthy meals, you can cook them quickly in chicken or vegetable broth. They are especially good in the summer, when you need to eat first courses, but you don’t want anything banal and rich. Yes, and to cook in the summer, to be honest, too lazy.

The easiest way is to cook soup puree from vegetables - it will always help out if your soul wants something hot, but you don’t want to stand in the kitchen for a long time. The soup is tasty and nutritious.

AT original recipe they use cream, but I replace it with sour cream, sometimes matsoni - it turns out very tasty.

What we need:

• cauliflower - 400 g;
• vegetable broth - 1 l;
• sour cream - 75–80 ml;
• fresh or frozen peas - 120 g;
• shallots - 50 g;
• white, pink pepper, salt.

Preparing soup is simple - fry the shallots a little in a saucepan, add peas, chopped cabbage, pour the broth, reduce the heat, cook for half an hour. Grind the soup with a blender, add sour cream, simmer the mixture over low heat for 1-2 minutes. Pour into pre-warmed plates, sprinkle with pink and white pepper, you can add a little grated cheese.

Read about how to do it right.

Delicious jellied pie in a slow cooker

I used to think that savory pastry was a waste of time. But one recipe just won me over with its taste, and now I often cook it at home with different fillings. It's about about the jellied pie - I have not yet met a simpler and juicier pastry.

I cook it in a slow cooker - I like the slightly moist structure of the finished dish and the absence of a fried crust. Yes, and I value my time, and the slow cooker copes with the pie faster, and nothing in it burns and never sticks. But you can cook it in the oven and slow cooker, and choose the most suitable option for yourself.

What products are needed:

• cauliflower - 370-420 g;
• leeks and carrots - 100–120 g each;
• a mixture of grated hard cheese and chopped cheese - 110-120 g;
• milk - 220 ml;
• low-fat sour cream - 40-50 ml;
• salt, spices, herbs.

How to cook:

1. Boil cauliflower inflorescences for 5-7 minutes, cool a little, put on the bottom of the multicooker bowl.
2. We cut the onion into thin rings, rub the carrots, spread the vegetables on top of the cabbage, sprinkle with cheese.
3. We prepare the filling - we combine milk, sour cream, spices and herbs in a bowl. Optionally, you can add 1 egg.
4. Pour the liquid mixture into the slow cooker, cook under a closed lid in the “baking” mode for 40 minutes.
5. Let the cake cool down a little, call all the household members to the table.

That's all I wanted to tell you today, my dear readers. I wish that every day brings you closer to your cherished goal, makes you healthier, more beautiful and slimmer.

Want to learn how to cook a dietary, but no less tasty cauliflower casserole? Watch the video:

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01 January 2017 688

It's hard to believe, but relatively recently, just a couple of centuries ago, cauliflower was an exotic and very expensive food. The seeds of this plant were brought "from over the sea" by the piece, like jewelry. The plantings were followed as the most valuable in the garden, and the ripe vegetable was used for medicinal purposes.

Indeed, in cauliflower, the content of nutrients and elements necessary for the body is akin to a good pharmacy. This is that infrequent case when great taste and great benefits met in one dish, and while enjoying food, a person receives a powerful boost of health.

Centuries have passed, and cauliflower has become available to everyone - any store offers this valuable vegetable at quite affordable prices. But the benefit hasn't gone away! It is still a storehouse of taste and health.

This article will talk about a few simple recipes for cooking cauliflower dishes - dishes that will decorate any table. It is also important that hearty, but low-calorie recipes are obtained.

Inflorescences in batter

Components:

• cabbage - 0.8 kg;
• flour - 200 grams;
• eggs - 4 pieces;
• oil - 1 tablespoon (plus for frying);
• water - 100 ml (plus for boiling cabbage);
• salt to taste;
• spices.

Required time: 40 minutes, not counting the time for "insisting" the batter.

Calories: 161 Kcal.

Consider in detail the recipe for cooking cauliflower in batter in a pan. A good batter - lush, crispy on the outside, but soft on the inside, and, most importantly, not "sliding" from the inflorescences - requires attention. The first step is to separate the egg whites and put them in the refrigerator - they will be needed later and always cold.

Mix the yolks with salt, spices and a spoonful of oil. Mix the mass well (whisk or fork) gradually introducing flour. Having obtained a homogeneous structure, put the future batter in the refrigerator for at least an hour - during this time the flour will “disperse”, and from individual microscopic particles it will turn into a single thick mass. In addition, cold batter keeps better on the inflorescences.

Advice! The blank for the future batter is considered to be properly cooked if (before being placed in the refrigerator) the mixture collected in the spoon drains completely from it in five seconds.

While the future batter is standing, you need to do cabbage. The head of cabbage is disassembled into inflorescences and boiled in boiling water with the addition of a small amount of salt. After 3-5 minutes, the water is drained, and the cabbage is immersed in cold water for a minute.

Next, the inflorescences are dried by laying on a paper towel. While the cabbage is “resting”, you need to return to the batter (if the allotted time has already passed). To begin with, cold proteins are extracted, which must be whipped into a thick foam. Next, proteins, in small portions, are introduced into the chilled batter mixture and mixed thoroughly. Finished with batter. Back to cauliflower.

Important! The batter will stick even better to the inflorescences if you first sprinkle them with a little flour or small breadcrumbs.

Oil is poured into the pan - about 1 centimeter or a little more - heated. The inflorescences are completely immersed in batter and quickly laid out in boiling fat. Fry on each side for about 2 minutes.

Cauliflower with egg

Components:

• cabbage forks (about 800 grams);
• six eggs;
• butter (for frying);
• salt;
• spices.

Required time: 15 minutes.

Calorie content: 144 kcal.

The recipe looks like in the following way. This is very easy recipe fast food. The ingredients are selected in classic version, but using the basic recipe, each housewife will be able to add her favorite ingredients to get her own dish.

The head of cabbage is disassembled into inflorescences, which are boiled for three or five minutes, depending on the preferences for the rigidity of the product. The water is drained, and the cabbage is left to dry a little.

Prepare egg filling: eggs and spices with a drop of salt are mixed with a fork until smooth. Meanwhile, the oil is heated, in which the inflorescences are fried until a light golden color. The filling is placed in a pan with cabbage, which is quickly mixed. The dish is ready!

Interesting! Variations of this dish: with onions, tomatoes and even bacon. In this case, the additional ingredients are fried until the cabbage. If bacon is used, then it is better to do without oil.

Lean puree soup

Components:

• cauliflower - 0.8-0.9 kg;
• two potatoes;
• carrot;
• bulb;
• garlic;
• canned peas;
• salt, spices.

Required time: 60 minutes.

Calorie content: 131 Kcal.

The recipe for a delicious lean soup with cauliflower is simple, every hostess can handle it. A wonderful puree soup can be prepared without the participation of meat broths. Vegetable decoctions can be in no way inferior in taste, while they are much less high-calorie. The main thing is to prepare the broth correctly.

The secret of a good broth has been known for a long time, but many people ignore this simple rule, which negatively affects the taste. Meanwhile, it's simple:

Important! If you need to get a boiled product, then it is placed in hot, pre-boiled water. If you need broth - then in the cold! This applies to all products: vegetables, meat, and fish. FROM scientific point vision, this is due to the processes of protein folding - instant in boiling water or gradual, if the water is initially cold. In order not to fill your head with difficulties, you just need to remember: you need boiled vegetables- put them in boiling water; need broth - in cold water.

Cauliflower, potatoes and carrots are peeled and cut into small cubes. Onions can be put whole, and then removed or cut into natural pieces. Pour in cold water and bring to a boil. Then the temperature decreases, the pan is covered with a lid and left for 40 minutes.

At the end of cooking, salt, spices and garlic are added to the future soup. The soup is carefully blended with a blender until a puree is formed. When serving, green peas are added to the dish.

According to this recipe, the soup will turn out a beautiful orange hue. You can diversify it by adding cream at the end of cooking. This will further improve the taste, but increase the calorie content.

How to cook cauliflower in the oven

A variety of casseroles can be prepared in the cauliflower oven. These are very quick recipes that require little effort. All recipes have a lot in common - the process always consists of three stages:

• cooking cabbage;
• preparation of sauce-filling;
• mixing them and placing them in the oven.

The differences are only in the ingredients and how they are prepared. Of course, you can cook cabbage in the oven not in the form of casseroles, but in separate inflorescences, but in these cases there is a high chance that the vegetable will dry out and become tasteless.

Cauliflower with cheese

Components:

Required time: 40 minutes.

Calorie content: 167 kcal.

Cabbage, divided into medium inflorescences, boil and fry a little in oil. If you use cream, then the calorie content will increase, but the dish will acquire a more noble taste.

Next, the filling is prepared: eggs and mayonnaise are mixed until a homogeneous composition is obtained. Cabbage is placed in a greased form, sauce is poured and cheese is poured on top. The dish is placed in the oven and cooked at 180 C for about half an hour. A beautiful cheese crust is an indicator of the readiness of the casserole.

Important! The fill should cover the inflorescences by at least 2/3.

Casserole with tomatoes

Components:

• about a kilogram of cabbage;
• four eggs;
• two tomatoes;
• butter;
• a glass of milk;
• 200 grams of cheese;
• Salt, spices.

Required time: 40 minutes.

Calorie content: 172 Kcal.

Blanch the florets for about three minutes. Prepare the filling by mixing milk and eggs with salt and spices. Put half of the cauliflower into the form, then the tomatoes cut into small cubes and the second half of the inflorescences. Put in pieces of butter. Pour milk-egg sauce and cover with cheese. Bake at 180 C until a beautiful crust forms (about half an hour).

Casserole in a slow cooker

A multicooker has become a real kitchen assistant in our time. It is also perfect for cooking kale. Fried, stewed, steamed - all these recipes are in the staff book of any device. Especially tasty and, most importantly, preserved many useful properties, it turns out a casserole.

Components:

• 300 grams of inflorescences;
• 50 grams of cow butter;
• 2 eggs;
• half a glass of milk;
• salt and spices.

Required time: 50 minutes.

Calorie content: 154 kcal.

Consider in detail the recipe for making casseroles in a slow cooker. Place the boiled inflorescences in the multicooker bowl (you can knead them a little with a fork), pre-lubricated with oil. Make a sauce of eggs, milk and salt with spices. Pour into a bowl. Set the device to the "Baking" position, and ... forget about it for 40 minutes! After the specified time, the casserole is ready.

How to cook frozen cauliflower

Freezing is a great way to preserve vegetables. Of course, fresh is always tastier and a little healthier, but a head of cauliflower can lie for only a few days before becoming unusable. In the freezer, the inflorescences will be stored for a long time and, importantly, always be at hand. When cooking frozen foods, there are a number of secrets, knowing which, the dishes will turn out to be more delicious. Consider them on the example of one recipe.

Meat "sausage" with a surprise

Components:

• minced meat (beef) - 1 kg;
• half a kilo of cauliflower;
• whites of two eggs;
• three slices of bread (white);
• incomplete glass of milk;
• carrot;
• oil;
• salt;
• spices.

Required time: 60 minutes.

Calorie content: 235 kcal.

Process: The process begins with the preparation of minced meat. The bread is soaked in milk, pressed and added to the meat. Onions and carrots - small cut fractions - are fried in oil. Cool slightly and mix into minced meat. Proteins are added there.

Advice! Minced meat will become more elastic and tender if the prepared mixture is lifted several times and thrown against the bottom of the dish with force. The “beaten” minced meat is filled with oxygen and will be more pliable when cooked.

• inflorescences are dipped into water without defrosting;
• salt water at the end of cooking or do not salt at all if the cabbage becomes part of a complex dish that will be salted later;
• cooking time is 1.5 times less than that of a fresh analogue.

So, the inflorescences are blanched until half cooked, cooled. The foil is greased with oil and the minced meat is laid out, leveling it with an even rectangle (a little minced meat should be left - it will come in handy later). Cauliflower is placed in the center, a chain of one inflorescence. Now you will need the minced meat left earlier - they need to fill the voids between the pieces of cabbage.

Using foil, twist the “sausage” so that the inflorescences are inside and are covered with meat on all sides. Place the dish in the oven for thirty to forty minutes at 190 C. A few minutes before the readiness, open the foil on top so that the surface is covered with a beautiful crust. After cooking, let stand for ten minutes.

The result is a delicious meat casserole in the form of a sausage, each piece of which will contain a “surprise” inside - a pretty “tree” of cauliflower. Very tasty and beautiful!

Of course, all these recipes are only basic for cooking. Everyone can add their favorite ingredients to them and cook something unique. The main thing is that they will contain cauliflower, which means a good portion of health and strength!

Soft, delicate taste, as well as ease and speed of preparation, make cauliflower one of the most desired vegetables on our table. However, calling cauliflower a vegetable can only be a stretch, because in fact, inflorescences of unopened buds fall on our tables. And, serving another dish of cauliflower to the table, you can always safely tell your guests that you have decorated the table with flowers. But jokes aside, because today we will do a pleasant, but very serious matter. We will tell you how to cook cauliflower, cook delicious and easy.

The Mediterranean guest, cauliflower, came to Russia only in the middle of the 17th century, but quickly won the hearts and tables, first of the aristocracy, and then of many ordinary people. Already in the 19th century, recipes for cauliflower dishes adorned most of the cookbooks of their time. Today, cauliflower dishes are an integral and important part of the daily menu of anyone who cares about their health and appearance. After all, cauliflower combines low calorie content with high nutritional value due to the high content of vitamins and valuable trace elements. Cauliflower easily overtakes white cabbage in terms of protein, vitamin C and iron content, and besides, cauliflower is much easier to digest by our body and will never lead to embarrassment, because it does not in the least increase the formation of gases in the intestines, as does her white girlfriend.

And yet, the main value of cauliflower lies in the extreme ease of preparation. Judge for yourself, even quickly boiled in water and poured with melted butter, cauliflower is already a finished tender and very tasty dish. Fry it in breadcrumbs - and in three minutes you will get a completely different taste. Add sauce and spices, and your cabbage will sparkle with a thousand new shades of taste and aroma. You can easily prepare first and second courses from cauliflower, you can bake it in a pie or fry it in batter, stuff it and stew it with white wine. Thanks to the extraordinary tenderness of taste and aroma, cauliflower gives you the opportunity to fully reveal your culinary talent and imagination.

Today, Culinary Eden has prepared ten tips that will surely tell even inexperienced housewives how to cook cauliflower.

1. When choosing cauliflower for your dish, Special attention pay attention to her appearance. Fresh cabbage is distinguished by strong, elastic inflorescences of pure white color. The outer leaves should be bright green and dense. It is best to choose cabbages whose florets are pressed together as tightly as possible, and the weight seems unnecessarily heavy for a vegetable of its size. Dark spots on cabbage inflorescences, withered, flabby leaves, yellowish or gray color of cabbage are signs of not its first freshness. It is better to refuse such a purchase, it will not be possible to cook a delicious dish from such cabbage.

2. Pickled cauliflower makes a great appetizer. Divide the average head of cauliflower into inflorescences, boil for 5 minutes in salted water, drain in a colander and pour over with cold water. 50 gr. finely chop the green onions, after separating the white onions, which need to be cut into thin rings. Cut four cloves of garlic into petals. In a skillet, heat 3 tbsp. tablespoons of olive oil, add circles of onions, garlic, 70 gr. raisins and 1 teaspoon of fennel seeds. Fry everything together for 2 minutes, then add 4 tbsp. spoons of cabbage broth, 2 tbsp. spoons of white wine vinegar and bring the marinade to a boil. Add salt and black pepper to taste, stir and remove from heat. Transfer the cabbage florets to a marinating dish, sprinkle with green onions, pour over the marinade, mix gently and leave to marinate in a cool place for an hour.

3. The original spicy cauliflower salad will easily decorate even festive table. Disassemble a small head of cauliflower into florets, fry in olive oil until golden brown, drain on a paper towel and refrigerate. Peel one sour apple, cut into cubes and sprinkle with lemon juice. 100 gr. cut pickled sweet peppers or other pickled vegetables into thin strips and mix with apples and cabbage, adding salt to taste. Grind 50 gr. walnuts and fry them in a dry frying pan along with 1 teaspoon of cumin for 2 minutes. For dressing, mix together 4 tbsp. spoons of sour cream, 2 tbsp. spoons of vegetable marinade and 1 minced garlic clove. Put the vegetables in a salad bowl and sprinkle with walnuts. Submit the charge separately.

4. Delicious cauliflower puree soup will delight you with its tenderness and sophistication. Finely chop and lightly fry one carrot and one onion in olive oil. Disassemble the average head of cauliflower into inflorescences, setting aside 7 - 8 of the smallest ones. Boil 1 liter in a saucepan. water, add the fried vegetables, one finely chopped parsley root, bay leaf and cabbage florets. Boil cabbage until soft. Transfer the prepared cabbage to a separate pan and grind with a blender until a homogeneous puree. In a skillet, heat 2 tbsp. tablespoons olive oil, add 2 tbsp. tablespoons of flour, lightly fry, dilute with a small amount of hot broth to a state of thick sour cream, and then mix with cabbage puree. Strain the remaining broth into the resulting mass, add the remaining whole inflorescences, salt to taste and cook until tender for 10-15 minutes. At the very end of cooking, add to your soup 2 egg yolks, pounded with ½ cup cream and 3 tbsp. tablespoons of butter. Reheat your soup for a couple more minutes, without bringing to a boil, and remove from heat.

5. Light and airy cauliflower puree will serve as an excellent side dish for boiled fish or chicken. Disassemble the average head of cauliflower into inflorescences and boil in a small amount of salted water until half cooked. Drain the water, add 200 ml to the cabbage. cream and simmer all together for another 10 minutes. Then add 1 teaspoon of lemon juice, salt and pepper to taste and grind everything together with a blender until a smooth puree. Garnish with chopped parsley or basil before serving.

6. Tomatoes stuffed with cauliflower can be served as a hot appetizer or as a side dish for meat or poultry dishes. Separate a small head of cauliflower into florets, boil until half cooked in salted water and drain in a colander. Transfer the cabbage to a blender bowl, add 1 tbsp. a spoonful of butter, 2 tbsp. tablespoons of cream, ½ teaspoon of ground nutmeg, salt and pepper to taste and chop. Cut six medium tomatoes in half, remove the core, stuff the cauliflower puree and place in a baking dish. In a skillet, melt 2 tbsp. tablespoons of butter, add 1 teaspoon of mustard seeds and 3 tbsp. spoons of bread crumbs. Mix thoroughly, remove from heat and carefully spread the resulting mass over the stuffed tomatoes. Bake in the oven for 30 minutes at 180⁰. Garnish with parsley before serving.

7. Spicy stewed cauliflower with potatoes and greens is tasty and spicy. Divide a small head of cauliflower into florets. Cut four potatoes into large cubes, cut one red onion into half rings. Boil potatoes in salted water until half cooked for 5 minutes and drain in a colander. In a deep frying pan or saucepan, heat 3 tbsp. tablespoons of olive oil, add the onion and simmer until soft for a couple of minutes. Then add a mixture of 1 teaspoon turmeric, 1 teaspoon paprika, ½ teaspoon chili and 1 teaspoon cumin. Mix thoroughly but quickly, add cauliflower and ½ cup hot water, bring to a boil and simmer for 5 minutes, then add the potatoes, stir and simmer for another five minutes. Add 50 ml to the prepared vegetables. cream, 4 tbsp. tablespoons finely chopped cilantro, 3 tbsp. spoons of finely chopped green onions or chives, mix everything thoroughly and heat for a couple more minutes. Serve on its own or as a side dish with grilled meat or chicken.

8. Ridiculously easy to make spiced roasted cauliflower. Disassemble a small head of cauliflower into inflorescences, mix with 2 tbsp. tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of mustard seeds, 4 minced garlic cloves, salt and pepper to taste. Put the cabbage in a baking dish and bake in an oven preheated to 220⁰C for 25 to 30 minutes. Halfway through baking, remove the cabbage from the oven and stir thoroughly. Serve drizzled with lemon juice and sprinkled with grated Parmesan.

9. A fragrant and very tasty cauliflower casserole with ham. Disassemble the average head of cauliflower into inflorescences, 200 gr. ham cut into cubes, 150 gr. grate any hard cheese. Boil the cabbage in salted water until half cooked, drain in a colander and divide into two equal parts. Grease a baking dish with oil. Lay out a layer of cauliflower, then a layer of ham, a layer of cheese and another layer of cauliflower. Sprinkle on top of 2 tbsp. spoons of breadcrumbs and bake in the oven for 20 minutes at 200⁰С. After 20 minutes, remove the casserole from the oven, pour the mixture of 3 eggs and 1 ½ cups of milk, place back in the oven and bake until cooked through for another 7 to 10 minutes.

10. Cauliflower baked whole in sauce and breading is not only extremely tasty, but also looks great when served. To prepare the sauce, mix 2 yolks, 3 tbsp. spoons of olive oil, 4 tbsp. spoons of mustard, 1 teaspoon of cumin, salt to taste. Remove the leaves from a medium head of cauliflower and trim the stalk so that the cabbage is stable in shape. Using a pastry brush, thoroughly coat the cabbage with the sauce and place it in a baking dish greased with vegetable oil. Separately, mix 1 cup breadcrumbs, 4 tbsp. spoons of finely chopped parsley, ½ teaspoon of nutmeg and cover your cabbage with this mixture. Drizzle the cabbage with olive oil, pour 1 ½ cups of dry white wine into a baking dish and bake in the oven, preheated to 200°C, for 45 to 60 minutes. Serve whole on a plate garnished with parsley and lemon slices.

And on the pages of "Culinary Eden" you can always find many interesting proven recipes that will tell you how to cook cauliflower.