Recipes from cauliflower

Cauliflower is not only delicious, but also useful. It is a dietary product because it contains an easily digestible vegetable protein, it has all the necessary vitamins and trace elements. Especially useful is cauliflower for children and the elderly because of the high content of calcium and potassium in it, which are necessary for the growth of the skeleton in children and with the increased fragility of bones in the elderly.

You can save cauliflower in a freezer( dismantled into separate inflorescences, folded into plastic bags and frozen) or in canned form. When canning in it you can not put salt - the head will darken. As a preservative, use sugar and citric acid( for 1 liter of boiling water, take 1 tablespoon of sugar and 1/4 tsp of citric acid).

Cauliflower, however, like all vegetables, can not be cooked in aluminum cookware. It should be used enameled, without chipping, or stainless. Cook all varieties of cabbage in strongly boiling water, with an open lid. And lower it( like all vegetables, including potatoes) only in boiling water.

When cooking cauliflower, add a little citric acid( in extreme cases, vinegar) to keep the head( or restore) the white color.

Salad from cauliflower for future use

For salad, you need any ratio, according to your taste, cabbage, green peas, onions, carrots, cloves, sweet peas, chervil, salt, sugar.

For preparation of marinade: for 1 liter of water take 1 ct spoon of salt, 3 tbsp.tablespoons sugar, 3 tbsp.spoons of 9% vinegar or 1/3 of a spoonful of citric acid.

Blanch green peas and chopped carrot for 10 minutes in boiling water. Disassemble cauliflower in separate parts and blanch in salted water with the addition of vinegar or citric acid, otherwise it will darken.

All vegetables should be thrown into a colander, letting water drain and put into sterile cans. Sliced ​​onions and chervil leaves leave for a few seconds in boiling water, take it out, drain it and put it on top.

Pour boiling marinade, roll and cool under a blanket.

Cauliflower salad with peas and corn

One large head of cabbage is needed on a can of canned green peas and corn, packing crab sticks( 3-4 small chopped hard boiled eggs), 2-3 sweet Bulgarian pepper and mayonnaisefor refueling.

Slightly boil the salted cauliflower head in a salted water, pour it into a colander, drain it. Cut the peeled peppers into thin slices, mix with cabbage. Add chopped crab sticks, peas and corn, season with mayonnaise.

Cabbage baked with cheese

1 kg of cabbage, 3 teaspoons of flour, 1,5 cups of cold boiled water and milk, 2 tbsp.tablespoons butter( can be replaced with vegetable), 3 tbsp.spoons of grated cheese, Salt to taste.

Dense head of cabbage crosswise cut from the bottom of the cut and boil in salted and acidified water, folded in a colander. Dissolve the flour in cold water, boil until thickened, stirring.

Pour milk in a thin trickle, stirring, add oil, salt, then warm until boiling. Lubricate with oil and sprinkle with a white bread pan.

Cut the cauliflower with bunches, put them in a frying pan. Grate cheese on a large grater and sprinkle with cabbage. Sprinkle with oil. Pour some sauce, put in the oven for baking. The rest of the sauce should be served separately for hot cabbage.

Cauliflower with rice

500 g cabbage with leaves, 250 grams of rice, 75 g of butter, salt to taste.