Cauliflower stewed with vegetables

Cauliflower has a delicate noble taste and is very healthy. Some people like it more fried or baked, someone prefers to boil it for a couple or stew. Cauliflower stewed with vegetables can be served as a side dish or served as a separate dish. This hearty meal does not have a high calorie content, for which he is loved by supporters of a healthy diet. The possibility of combining the main ingredient with other vegetables allows you to diversify the menu, preparing the stewed cabbage for different recipes.

Cooking Feature

Even an inexperienced cook will be able to put out cauliflower with vegetables, but knowing a few things will come in handy.

To get rid of insects that can infect cauliflower, soaking the head of cabbage for 20-30 minutes in salted water will allow. For the preparation of saline solution is enough to take a teaspoon of salt per liter of water. If there were bugs in the cabbage, they will float to the surface.
Cauliflower inflorescences are less damaged during stewing, if you pre-fry or boil it, adding a little sugar to the water.
The cauliflower stew will be tastier if the vegetables are browned in oil, but the calorie content of the dish will increase due to this.
Cauliflower is more tender if it is stewed in milk, cream, sour cream.
Do not exceed the recommended stew time for cauliflower with vegetables, so that the products do not turn into a shapeless mass.
Spices with a pungent smell can distort and muffle the taste of the main ingredient. To add a savory flavor to the snack, add enough tomatoes or tomato sauce, garlic, and greens.

Cauliflower goes well with almost all vegetables, so the technology of cooking can be different. By following the instructions accompanying the selected recipe, you will avoid unpleasant mistakes.

Cauliflower stewed with bell peppers and tomatoes

Composition:

cauliflower - 0.5 kg;
Bulgarian pepper - 0, 25 kg;
tomatoes - 0, 3 kg;
carrots - 100 g;
onions - 100 g;
garlic - 2 cloves;
vegetable oil, water - as required;
salt, seasonings, fresh herbs - to taste.

Method of preparation:

Disperse cauliflower into florets, wash well. The largest inflorescences cut in half or even into 4 parts.
Boil water, add a teaspoon of sugar to it. Dip cauliflower in water, boil it for 5 minutes. Throw in a colander, let dry.
Peel the carrots, chop them in a grater with small holes.
Free the onion from the peel, chop finely.
Heat oil in a deep frying pan or cauldron, put onion and carrot in it, add cabbage in 5 minutes, fry it with vegetables for 3-5 minutes.
Wash pepper, free from seeds, cut into quarters of rings, put to other vegetables.
Wash tomatoes, cut into slices, add to other ingredients.
Finely chop the garlic, sprinkle them with vegetables.
Add a quarter cup of water, cover the vegetables with a lid, simmer for 15 minutes. Water, if necessary, pour.
Salted, seasoned vegetables, mix. Sprinkle with chopped greens and then 2-3 minutes on low heat.

Cauliflower vegetable stew cooked according to this recipe looks bright and appetizing. It will appeal to both gourmets, for whom the organoleptic qualities of food are important, and supporters of healthy food.

Cauliflower stewed with zucchini and eggplant

Composition:

cauliflower - 1 kg;
zucchini - 0, 6 kg;
eggplants - 0, 4 kg;
onions - 100 g;
carrots - 0, 3 kg;
Bulgarian pepper - 0, 4 kg;
vegetable oil, salt, black pepper - to taste;
Tomato juice - 0, 25 l.

Method of preparation:

Wash, dry vegetables.
Cut eggplants into large cubes. Make a solution of 2 teaspoons of salt and a liter of water, immerse eggplants in it. After 20 minutes, rinse and leave in a colander to dry the vegetables.
Squash the zucchini, cut it in half lengthwise, remove the pulp with seeds with a spoon. Cut the rest into cubes of about 1 cm or more. If zucchini is young, they can be crushed without cleaning.
Peel the carrots, cut into circles. If the vegetables are large, you can cut into halves or even quarters circles.
Peel the seeds, cut them into quarters of rings.
Free the onions from the husk, cut into cubes of medium size.
Divide the cauliflower into florets. Cut into large florets into several pieces.
Boil the cabbage until half cooked in boiling water, fold to a colander, wait until the water is drained.
Pour oil on the bottom of a cauldron or a thick-bottomed pan with a non-stick coating, put onion into it, and lightly brown it.
Add pepper, zucchini, eggplant and carrots. Fry the vegetables for 5 minutes.
Add cabbage.
Mix tomato juice with salt and seasonings, pour vegetables on it.
Simmer the cabbage and vegetables on a low fire under a lid for 15 minutes.

The rich composition of this variant of cauliflower and other vegetables stew makes the dish tasty and healthy.

Cauliflower stewed with potatoes, zucchini and green peas

Composition:

cauliflower - 0, 6 kg;
zucchini - 0, 4 kg;
green peas - 0, 4 kg;
potatoes - 0, 2 kg;
onions - 0, 2 kg;
carrots - 0, 2 kg;
garlic - 5 cloves;
sour cream - 0, 25 l;
water - 100 ml;
vegetable oil - as needed;
salt, spices - to taste.

Method of preparation:

Prepare the vegetables by washing and drying.
Peel carrots, chop grated. Remove the husks from the onions, cut them in small pieces.
Disperse the cabbage into florets, cut the large pieces into several pieces.
Courgettes, peeling and large seeds, cut into cubes.
Peel and cut them in the same pieces as zucchini.
Crush garlic with a press, mix with sour cream. Add salt and spices, dilute with water.
In vegetable oil until golden brown, fry onions and carrots, add other vegetables and green peas, cover with sour cream sauce.
Simmer for half an hour on low heat, covering the pan with a lid.

A cauliflower dish with this recipe is nourishing due to the presence of potatoes and green peas in the composition. It looks appetizing.

Cauliflower with vegetables can be stewed in a slow cooker. For roasting products use the program “Frying” or “Baking”. If necessary, pre-boil cabbage suitable steaming mode. To extinguish apply the program “Quenching”. Cooking time is 20-40 minutes, depending on the selected recipe and the power of the unit.