Tell me, how often do you cook vegetables such as cauliflower or broccoli? Even knowing that such vegetables are very useful for our body, and broccoli generally lowers blood sugar levels, we still neglect them.

Maybe because we don't know delicious recipes, and maybe because they do not grow in all climatic zones.

Therefore, today I want to fill this gap in our nutrition and introduce you to the recipe for stewed cauliflower with vegetables.

By the way, in this dish you will need soy or tomato sauces. Which one to use is entirely up to you. The one you like best.

You will need:

  • Carrots - one or two pieces,
  • bell pepper - a couple of pieces,
  • tomatoes - a couple of pieces,
  • broccoli - 300 grams,
  • salt pepper,
  • cauliflower - 300 grams,
  • soy sauce or tomato sauce- one or two tablespoons (to taste),
  • greens.
  • vegetable oil,

Cooking:

Wash all vegetables in running water. Peel the carrots, then cut into fairly large strips. Heat up a large frying pan, pour vegetable oil and put the carrots. Roasting time is five minutes.

After frying, pour a small amount of water into the pan and simmer under the lid for about five minutes.

Free the bell pepper from seeds and stalk. Cut the pepper into strips and put in a frying pan with carrots. Close the lid and simmer until half cooked.

Cut the tomatoes into fairly large slices and put them in the same pan with the vegetables.

Now that the hard vegetables are stewed, you can salt the vegetables and add ground pepper. And then simmer under the lid until almost cooked.

Separate broccoli and cauliflower into florets

Pour water into a small saucepan, salt, put on fire and boil. Turn off the fire. Dip the cabbage in a saucepan and cook for about ten minutes.

In our pan, the vegetables are almost ready. Add both types of boiled cabbage. Mix everything well.

Pour in soy or tomato sauce, mix everything again, close the lid and simmer for about six minutes. Then remove the pan from the heat.

Chop the parsley and sprinkle over the dish.

Today on the site I would like to bring to your attention two simple dishes that you can enjoy with your family.

Both dishes are prepared with seasonal vegetables. A simple vegetable stew stewed in tomato juice. Tomato juice can be substituted tomato puree for which a blender is suitable.

Pasta Casserole with Vegetables - Pretty hearty meal. It is prepared with chicken pieces and is quite suitable for a family dinner.

You will need:

  • Sweet pepper fresh or frozen - 200 grams,
  • green beans, fresh or frozen,
  • zucchini - 200 grams,
  • white cabbage - 200 grams,
  • onion turnip - six onions,
  • carrot - one carrot,
  • tomato juice- one glass
  • salt pepper,
  • vegetable oil.

Cooking:

If the vegetables are frozen, you need to dip them in boiling water for a couple of minutes. And then recline in a colander and wait until the water drains.

Clean the zucchini from the skin and the middle part. Peeled zucchini should get 200 grams.

Zucchini cut into cubes. Pepper cut into strips. Cut beans into small pieces. Chop the cabbage finely. Chop the onion with a knife. Peel the carrots and rub into large cells.

Put a large frying pan on the fire and heat vegetable oil in it.

First, fry the onion in a pan until translucent. Fry for about a couple of minutes. Turn off the fire.

Then add carrots and fry for another five minutes.

After that, lay out the zucchini, beans and Bulgarian pepper. Mix everything and fry for another ten minutes.

Lastly put the cabbage. Mix. Simmer for about 15 minutes.

Now let's pour in the "highlight of the program" - tomato juice. Salt and pepper a simple vegetable stew. Simmer over low heat for about half an hour.

Making a simple vegetable stew is convenient because all the cooking is done in a skillet on the stove, and you don’t have to fiddle with the oven to cook a family dinner.

We continue our acquaintance with a family dinner.

Pasta casserole with vegetables.

You will need:

  • pasta or pasta- 400 grams,
  • Boiled chicken or pork meat - 300 grams,
  • carrots - one piece,
  • onion turnip - one onion,
  • lecho canned or frozen - 100 grams,
  • tomatoes - three pieces,
  • cheese - 150 grams,
  • salt, herbs, vegetable oil.

Cooking:

Boil macaroni until al dente in salted water. Drain the pasta in a colander, wait until the water drains.

Meat cut into small cubes. Onion cut into cubes.

Rub cleanly washed and peeled carrots into large cells.

Rub the cheese.

Chop greens.

Cut the tomatoes into circles.

Heat a frying pan over a fire, pour vegetable oil. Fry meat, carrots and onions until tender. Reduce fire to low.

Add lecho and simmer for six minutes. Salt, pepper.

Prepare a baking dish and grease it with vegetable oil.

Lay out vegetables and other ingredients in layers in the form:

  • half pasta,
  • meat with vegetables
  • half pasta.

Sprinkle everything with cheese and decorate with tomatoes.

Preheat the oven to 180 degrees.

Put the pasta casserole with vegetables in the oven for baking. Baking time approximately 20 minutes.

Serve the casserole hot, sprinkled with herbs.

Cauliflower- beautiful, tasty and healthy. From it you can cook a lot of amazing 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 circles.

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 florets should be white, milky, not loose, elastic. Leaves 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.

Looking for good recipe stewed cauliflower? He is in front of you! I share culinary arts and secrets on how to properly stew cabbage at home. You only need to follow step by step recipe with photo.


Recipe content:

Cauliflower is an indispensable vegetable for those who follow their figure and diet. It is very useful because it is enriched with vitamin and mineral composition, contains fiber and dietary fiber. Therefore, it quickly saturates the stomach without the risk of getting better. The vegetable is available, inexpensive and tasty. Cauliflower is cooked in a variety of ways. Salads are made from it, soups are cooked, cooked in pots, etc. In this recipe, I will show you how to quickly and easily put it out.

Stewed cauliflower can be attributed to dietary and lenten dishes. It is easy to prepare, delicate in taste and has a fragrant aroma. It is used as an independent food, or as vegetable garnish with cereals, meat or fish. It goes great with many products. Having prepared it, you can not stop there, but make scrambled eggs, a casserole or puree it with a blender and add it to soup or stuffing for sweet pies. With enough imagination, with a minimum of effort, you can cook a hearty, healthy and tasty breakfast in just half an hour.

  • Calorie content per 100 g - 62 kcal.
  • Servings - 2
  • Cooking time - 40 minutes

Ingredients:

  • Cauliflower - 1 head
  • Salt - 1 tsp without a slide
  • Vegetable oil - for frying
  • Black ground pepper - a pinch
  • Drinking water - 100 ml

How to stew cauliflower:



1. Trim the leaves from the cauliflower. Wash the head and dry with a paper towel. If the cabbage is a little wilted and soft, then dip it in cold water for 15 minutes. So it will acquire freshness and become elastic. In addition, this method will help remove insects from the head of cabbage that may be inside the fetus. They will come out of the cabbage and just float to the surface of the water.



2. Then cut the cabbage into inflorescences. Do not crumble very finely so that during stewing they do not turn into a softened mass of an incomprehensible appearance.



3. Put the pan on the stove and pour in some vegetable oil. Just a couple of spoons will be enough so that the cabbage does not burn and stick to the bottom.



4. Next, pour drinking water into the pan. Heat oil with water to a boil.



5. Place the cabbage in the pan and spread it out in one even layer.



6. Close the pan with a lid, make a minimum heat and leave the cabbage to simmer for 20-25 minutes.



7. Add some oil and potable water as needed. The oil will allow the cabbage to brown, and the water will stew and become soft.



8. When the vegetable is ready, season it with salt and ground pepper. The readiness of cabbage is determined by softness. If you prefer it to remain a little crispy, then simmer it for no more than half an hour. If you want a softer consistency, soak for 40 minutes.

Serve the prepared cabbage to the table, putting it on a plate. But you can fill it with eggs and cook a hearty scrambled egg.

See also the video recipe on how to cook stewed cauliflower.

If you and I were suddenly transported back to the past, we would discover a lot of unexpected and not very pleasant, as for culinary facts, facts ... For example, during the time of Catherine II, we would not be able to cook dishes from cauliflower - the most useful type of cabbage . In those days, it was considered something amazing and could occasionally appear on the tables of nobles and landlords, but for ordinary people it was inaccessible due to the fabulous cost of imported seeds. And only thanks to the Russian agronomist Andrei Bolotov, who managed to grow the "northern" type of cauliflower, can we appreciate the beauty of this valuable vegetable in our latitudes.

Ingredients To prepare cauliflower with vegetables:

  • cauliflower - 0.5 kg
  • onion - 1 pc.
  • carrots - 1 pc.
  • sweet pepper - 2 pcs.
  • fresh tomato - 3 pcs.
  • cream (milk) - 150 ml
  • garlic - 1 clove
  • a mixture of herbs or spices - to taste
  • salt, black pepper - to taste
  • vegetable oil

Recipe cauliflower with vegetables:

Peel and chop the onion into small squares, sauté in vegetable oil until golden brown.



Add grated carrots and chopped straws to the onion Bell pepper. Continue sautéing over medium heat until carrots soften.



Pour chopped vegetables in a blender fresh tomatoes, add salt and black pepper. Simmer for 3-4 minutes.



Pour cream or milk into the pan in small portions, thereby additionally adjusting the calorie content of the dish. Cream will give the cabbage delicate taste, but will slightly increase the fat content, and using milk will help to achieve a minimum on your daily calorie calculator. Heat the creamy-vegetable mixture and bring to a boil.



Disassemble the cauliflower into small inflorescences, rinse and spread in an even layer in a pan, melting half in the liquid. Top up with cream or milk if necessary.



Pour in herbs, favorite spices and salt again. Cover and simmer the cauliflower and vegetables for 10 minutes over medium heat, stirring occasionally.



After 10 minutes, send chopped greens and garlic to the cabbage. Keep covered for another 5-10 minutes until ready.



Cauliflower stew with vegetables is ready!



You can have a meal, serving as a side dish to lean meat or steam cutlets.



Enjoy your meal!

Cauliflower stewed with vegetables- it's very tasty diet dish, which can be served separately from everything, and as a healthy light side dish. Hot fans of cauliflower will definitely like this vegetable stew, but everyone else will surely be bribed by the simplicity of cooking and low calorie dishes.

Ingredients for cooking cauliflower stew with vegetables:

  1. Cauliflower 300 grams
  2. fresh tomatoes 5-7 pieces (depending on size)
  3. Bulgarian pepper 4–5 pieces
  4. Onion 3 pieces
  5. Garlic 2-3 cloves
  6. Basil to taste
  7. Oregano to taste
  8. Parsley greens 1 bunch
  9. Salt to taste
  10. Ground black pepper taste
  11. Vegetable oil taste

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Inventory:

A saucepan with a lid, a kitchen knife, a cutting board, a wooden spatula, disposable paper towels, a colander.

Cooking cauliflower stewed with vegetables:

Step 1: Prepare vegetables.




Using a knife, separate the cauliflower from a thick stem, and then put it in a colander and rinse with warm running water. Discuss. Disassemble the cauliflower into very small inflorescences, cutting off too long and thick stems.
Peel the garlic cloves and cut into thin slices.
Peel the bell peppers from the seeds, divide into halves and cut off all the whitish partitions from the inside. Rinse the vegetables, dry them, and then cut the peppers into small cubes or thin strips.
Throw the tomatoes into a pot of boiling water for 30 seconds, then cool quickly. This will allow you to easily peel the tomatoes after. After peeling, cut the tomatoes into cubes or wedges if your vegetables are small.
Rinse the greens, cut off the hard stems, and dry the rest with towels and chop into small pieces.
Peel the onion from the husk and cut into thin half rings or small cubes, I leave it to your discretion.

Step 2: Stew cauliflower with vegetables.




Heat vegetable oil in a saucepan and fry the onion and garlic in it until soft. Then add pieces bell pepper, mix everything and simmer over medium heat for 5 minutes.
Then put the pieces of tomato in the pan, sprinkle everything with salt, black pepper, and also season with basil and oregano. Stir again and simmer 5 minutes.
Add cauliflower florets and herbs to other vegetables. Stir, cover and simmer 10-15 minutes or until cabbage is done. As soon as it becomes soft and changes color, remove the pan from the heat and serve. ready meal to the table.

Step 3: Serve cauliflower stewed with vegetables.

Cauliflower stewed with vegetables is good as a lunch, this dish can be given even to children (in this case, use less spices). And, if you still want to add something more edible and satisfying than vegetables, sprinkle the finished dish with goat cheese or mozzarella, however, you can just pour over each serving with fatty sour cream. For those who do not perceive any lunch without meat at all, we can offer this vegetable stew a couple of ham sandwiches.
Enjoy your meal!

If desired, soy sauce can be added to the stewed cauliflower instead of salt.

Also, a spice such as turmeric is well suited to cauliflower, it gives vegetables bright color and slightly spicy flavor.

If possible, use fresh basil leaves instead of dried basil leaves for this dish.