How long to cook cauliflower: fresh and frozen. Different methods and recipes: how to cook cauliflower for different dishes. Cauliflower. How to cook cauliflower correctly? Cauliflower dish ideas

Cauliflower, extremely rich in vitamins (especially vitamin C), mineral salts and protein (in amino acid composition not much inferior to animal), has significant nutritional value for humans. Due to the balance of the complex of biologically active substances and its fine cellular structure, cauliflower is easily absorbed by the body, which, unlike other types of cabbage, allows it to be used in dietary nutrition. In addition to nutritional value, it has high taste and gives the finished dish an attractive appearance. To get the fullest benefit from cauliflower, you need to learn how to choose and prepare it correctly.

Selection and primary processing of cauliflower
There are many different varieties of cabbage available for sale, but the ones with white heads are the most highly prized. Gray and greenish ones taste rough and bitter. Fresh inflorescences should be dense and elastic to the touch at the base and without a brown coating on top.

The green leaves surrounding the head of cabbage are usually not eaten and are thrown away. To remove possible pests, cabbage is immersed in cold salted water for about thirty minutes. The emerging caterpillars are thrown out and the vegetable is washed.

For portioned dishes, the heads of cabbage are boiled whole; for side dishes, they are disassembled into inflorescences. Cauliflower can also be eaten raw.

Methods for cooking cauliflower

1. Steamer, convection oven, multicooker, microwave oven - these modern household appliances allow you to cook cauliflower with minimal loss of its nutritional value and taste.
   
2. Frying is a popular and long-known method of cooking cabbage. It is recommended to first boil it or pour boiling water over it to remove bitterness (if any) and to preserve the juiciness of the finished product after frying.
   
3. Pickling.
   
4. Baking in the oven or Russian oven. The last option is the best.
   
5. Boiling is the most common way to prepare cauliflower.
   

You can boil both raw and frozen cauliflower. In this case, some of the beneficial substances inevitably evaporate (vitamin C) or go into water. To reduce these losses when cooking cauliflower, like any other vegetables, you need to:

• cook them as quickly as possible; To do this, they are placed in boiling water;
  
• cook frozen vegetables without first thawing them;
  
• cook in a small amount of water, it should only lightly cover the vegetables 9unless, of course, it is a soup);
  
• cook the cauliflower without covering the pan with a lid; First 2-3 minutes at a strong boil, then reduce the heat and bring to readiness.
  
• when simultaneously cooking several types of vegetables in one container, place them there one by one: depending on the duration of cooking of each, from most to least; Place the cauliflower one of the last.
  

In what container should you cook cauliflower?

1. Dishes should be selected according to the amount of food. You should not cook two or three inflorescences in a huge container.
   
2. Do not cook cauliflower in copper, aluminum dishes or iron pots. It is better to take a fireproof glass pan or an enameled one without chips: when vegetables (especially leafy ones) come into contact with metal, vitamin C is completely destroyed. Can be cooked in clay pots.
   
3. When cooking using household appliances, you should take dishes according to the instructions for each specific unit.
   

When to salt cauliflower?
This depends on the method of heat treatment. When cooking, for example, in a microwave oven, it is recommended to salt all dishes already prepared. In traditional cooking, cauliflower is immediately placed in already salted boiling water.

How long does it take to cook cauliflower?
Cooking time depends on the size of the vegetable: the larger the portions, the longer it will take. But since cauliflower cooks quickly, it is better to periodically check its readiness by piercing it with a knife or fork, or tasting it. The finished cabbage should retain its elasticity and pleasant crunch; It's better to undercook it than to overcook it.

In the microwave, cabbage disassembled into florets will take approximately 10–13 minutes to cook at full power.

1. Before cooking, you need to hold the heads of cabbage or individual inflorescences first in cold water acidified with vinegar or citric acid and only then put it in salted boiling water.
   
2. You can add lemon juice or citric acid directly to the water in which the cabbage will be boiled. In addition, the acid will protect the cabbage from overcooking and maintain its elasticity.
   
3. Instead of lemon, you can pour a tablespoon of milk into boiling water. If you completely replace the water with milk and stew the cauliflower in it, it will not only retain its color, but will become much tastier.
   

Where to store pre-cooked cauliflower?
If it is necessary to preserve the finished cauliflower for further cooking, it is left directly in the broth. Unlike most other vegetables, its taste (as well as artichokes and asparagus) is not impaired by this. If the broth does not have an unpleasant bitter taste, then it can be added to soups and sauces, as it contains many nutrients. In this case, adding citric acid or milk to the cooking water may not be practical: not all dishes need them.

Ready-made meals are best consumed immediately. When stored and reheated, they lose their properties and nutritional value.

What can you quickly cook from cauliflower?

Cauliflower in breadcrumbs
Boil the cabbage, separate it into small pieces and fry in a frying pan with oil. Before serving, sprinkle with breadcrumbs, shake and place on a plate.

Royal Cauliflower
In ancient Egypt, boiled cabbage was served as a sweet dessert at the end of a meal, and in France, the royal recipe from the time of Louis XV is still popular. Boil the cabbage in broth with a little nutmeg powder. Just before serving, remove the cabbage and toss it with fresh butter.

Cauliflower with egg
Place the boiled inflorescences in a frying pan with oil, lightly fry and pour in a raw egg. Stir until done. Add spices and seasonings to taste.

Cauliflower in the microwave
Divide a small head of cabbage into individual buds and place them in a microwave-safe bowl. Pour in 2 tbsp. l. water, salt and pepper, cover with a lid and cook at full power for 8-10 minutes. until the cabbage is soft. For the sauce: boil a glass of milk, add a little melted butter and 3 tbsp. l. flour. Mix and leave for 1 minute. into the oven. Pour the prepared sauce over the cabbage, sprinkle breadcrumbs and grated cheese on top and cook for another three minutes.

Once upon a time - about 2.5 thousand years ago - cauliflower was a wild plant. Through the efforts of the Mediterranean peasants who lived in those distant times, the tasty and healthy plant was cultivated and began to be grown on their lands. However, cauliflower was initially grown exclusively in Egypt, Syria, and Persia.

The Arabs highly valued the crop for its healing and excellent taste properties; even the great healer of that time - Avicenna - was sure that in the cold it was cauliflower that could give a person strength. Together with the Arab conquerors, cabbage came to Spain, but the Syrians brought it to Cyprus. It was after this that the natural gift was called Cypriot cabbage.

In Europe, the French, British, Italians and Dutch gradually began to grow the product. Only in the 18th century did the vegetable appear in Russia, and at first exclusively on the tables of aristocrats. Today, all compatriots can purchase the product for preparing various dishes, and valuable advice from experienced chefs will help them prepare it correctly.

Cooking time

Before cooking, cauliflower should be divided into florets. You need to cook the inflorescences for 10-15 minutes. For subsequent frying, pre-cook the cauliflower for 7 minutes. If you cook cabbage in a double boiler, you need to cook it for 30 minutes. But in a slow cooker the product takes only 15 minutes. Pre-frozen cauliflower should be cooked for 15-20 minutes, but the product does not need to be defrosted.

How to cook cauliflower

In a saucepan

For cooking, it is best to use an enamel pan.

In the microwave

1. Place the cauliflower inflorescences in a special pan and cover with a lid.
2. Add a couple of tablespoons of water to the dish and set the microwave to full power.
3. It is enough to cook the cabbage in a microwave oven for 3 minutes at full power, then add salt and cook for another 4 minutes so that the product is sufficiently cooked.

In a slow cooker and steamer

1. Place individual inflorescences in a special tray.
2. Steam by turning on the appropriate mode on the device.
3. The product is prepared for 15 minutes in a slow cooker, 30 minutes in a double boiler.
4. You need to check the readiness of the cauliflower with a knife.

• When purchasing a product, you need to focus on its expiration date. Cauliflower should look good and not smell bad.
• Before cooking, the head of cabbage must be disassembled into inflorescences and washed well. This procedure helps rid the cabbage of small insects. You need to rinse the cabbage for about 15 minutes.
• You need to choose only fresh cabbage - whitish in color, with fresh leaves, and not flabby.
• You need to choose cabbage in a transparent bag, without water and snow.

Cauliflower recipe

Cauliflower in creamy sauce

1. Wash the medium-sized cabbage, peel it, divide it into inflorescences, and then place it in a bowl in a double boiler.
2. Steam for 15-20 minutes.
3. Meanwhile, the cream sauce is being prepared. For it, prepare 250 grams of heavy cream, pepper and salt. The sauce is whipped, finely chopped fresh herbs and onions are added to it, and mixed.
4. The finished cabbage is taken out of the steamer, divided into portions, and poured generously with sauce.

Chicken meat with cauliflower

To prepare you need to take:

• 500 grams of cabbage;
• 500 grams of chicken breasts.

The dish is prepared like this:

1. The breasts are washed and cut into pieces of 50-70 grams.
2. The chicken is placed on the bottom of the steamer, salted and sprinkled with pepper.
3. The cabbage, washed and divided into inflorescences, is placed in the upper part of the steamer. It is also lightly salted.
4. The steamer is closed with a lid.
5. The dish is prepared in a double boiler for 25 minutes.
6. After cooking, the components need to be removed and divided into portions.
7. Add butter, sour cream or cream sauce to the dish, and sprinkle with herbs on top.
8. However, some cooks salt the dish after cooking. It's individual.

Useful properties and contraindications for use

In addition to the fact that boiled cabbage has a pleasant taste and is compatible with many foods, it has a number of beneficial properties for the body.

• The antioxidants found in cauliflower stimulate the immune system and trigger enzymes that neutralize the effects of free radicals.
• Eating boiled cauliflower protects blood vessels and the heart, has an anti-inflammatory effect, balances the blood clotting system, and improves circulatory processes.
• Fiber, which cauliflower is rich in, supports normal intestinal motility, and antioxidants protect the mucous membrane from peroxidation products.
• The inclusion of cauliflower in the diet significantly reduces the manifestation of papillomatosis, protects cells from the action of free radicals and ultraviolet radiation, and reduces the risk of developing cancer.
• Ascorbic acid, a significant amount of which in cauliflower is involved in the process of collagen synthesis, reduces inflammatory processes in the joints, and vitamin K prevents osteoporosis.
• Eating boiled cauliflower protects the retina from oxidative stress and helps preserve vision and prevents the development of cataracts.
• Nutritionists recommend this vegetable to prevent Parkinson's and Alzheimer's disease, for those who want to lose weight for expectant mothers during pregnancy.
• Eating cauliflower has a good effect on the nervous system (the cell membrane is restored).
• The potassium contained in cauliflower regulates glucose levels, which is necessary for people with diabetes and for pregnant women who are at risk of developing gestational diabetes.

• Due to the large amount of complex carbohydrates in cabbage, in some cases its consumption can cause increased gas formation. This circumstance should be monitored when feeding babies.
• Cauliflower contains many purines, which break down into uric acid during digestion. People who have a violation of the utilization of uric acid should remember that eating cauliflower in large quantities can provoke an exacerbation of gout and the formation of kidney stones.
• Cauliflower can cause allergies in the form of urticaria and even anaphylactic shock. If a person has any food allergies, then this vegetable should be consumed carefully and in small doses at the first tasting.

Read also:

The choice of cauliflower and the interaction of this vegetable with drugs

When buying cauliflower, you should choose strong inflorescences with green, fresh leaves. Yellowed, dark and spoiled inflorescences not only indicate that the vegetable has been lying on the counter for a long time, but it will no longer be of any use when preparing such a product.

Cauliflower contains a lot of vitamin K, so consuming it may reduce the effectiveness of anticoagulant treatment. Treatment that includes blood thinners excludes the consumption of cooked cauliflower at this time. Consult your doctor about a diet that includes this vegetable before starting treatment.

Culinary uses of boiled cauliflower

For cooking, it is better to buy a medium-sized head of cabbage. In this case, the leaves should be green, not limp, without spots or damage. The inflorescences of high-quality cabbage are white, without black spots and cut off tops.

To preserve all the vitamins and minerals contained in cauliflower, it should be cooked for no more than 5 minutes in a saucepan, in a double boiler - 30 minutes, in a slow cooker - 15, in a microwave - 3-5. It is better to cook this vegetable by steaming or in the microwave. You can eat it with other vegetables or with sauces, depending on your taste preferences.

Recipes and methods for preparing boiled cauliflower

Cooking Boiled Cauliflower in the Microwave. Divide the head of cabbage into inflorescences and rinse under running water. Place the vegetable in a container, add 3 tablespoons of water, a pinch of salt, cover with a lid and place in the microwave at full power. Cook for 4 minutes, then stir and cook for another 3 minutes. When serving, brush with butter.

Cooking in a slow cooker. Pour water into the multicooker bowl. Place a steaming container on top. Place the cabbage inflorescence tightly, close the lid and set the “Steam” mode. Cooking time – 15 minutes. Serve as a side dish, brush with butter and sprinkle with chopped dill.

Cooking in the oven. Place the prepared cabbage inflorescences (pre-boiled in water for 10 minutes) in a container with high sides, greased with butter. Beat 3 eggs with 3 tablespoons of milk. Pour the egg-milk mixture over the cabbage, sprinkle grated hard cheese (150g) on ​​top and place in the oven for 20 minutes. Serve sprinkled with dill.

For those who watch their figure and follow a healthy diet, a popular dish is cauliflower puree.

Ingredients:

• Head of cauliflower.
• 2-3 cloves of garlic.
• Dill or parsley to taste.
• Salt to taste.

Preparation:

1. Wash and dry the cabbage head.
2. Separate into florets and cut the garlic in half.
3. Boil cabbage with garlic in a double boiler until soft.
4. Grind the boiled vegetables and herbs in a blender and add salt when serving the puree.

If there are no contraindications to eating boiled cauliflower, be sure to include the healthy vegetable in your diet, enriching and diversifying it.

Cauliflower is a very healthy product that, when properly prepared, is also very tasty. Many people don’t like it, but most likely the reason is that not everyone can prepare it in such a way as to simultaneously preserve both its properties and taste.

From this product you can prepare a huge number of dishes, both individual and those where cauliflower will be an additional ingredient. Some of them are good for regular meals, others are even suitable for holiday tables.

The advantage is the low cost of this vegetable, which allows it to be used in almost any situation.

The simplest and most popular cooking method is boiling. If you follow the instructions, the dish will pleasantly surprise and delight you. Even picky children who are usually indifferent to boiled vegetables will love it.

What do you need?

To prepare the dish you will need:

• pot
• fresh cauliflower or frozen
• milk or citric acid in case you do not want to allow the inflorescences to darken

How to choose cabbage?

Fresh cauliflower should be white and firm. The presence of spots on the leaves is unacceptable, and the yellow color indicates that it has been lying on the counter for a long time and has lost its taste. Withered leaves and inflorescences indicate the same thing.

If you want to purchase a frozen product, then pay attention to the packaging: if it is transparent, then all the shortcomings can be noticed in the store. If not, then you can only rely on the expiration date and your trust in the manufacturer. The required degree of maturity is indicated by the size and color of the inflorescences: they should be of medium size and light, darkening indicates deterioration.

Try to avoid frozen packs, which usually lie in the back of the refrigerator - a lot of ice accumulates on them - it adds weight and, accordingly, increases the cost of the purchase, and when it melts, it spoils the product.

When frozen, cauliflower loses some of its beneficial qualities, but it will be cheaper. It also requires less effort when cooking than fresh, because the manufacturer has already done the work of separating the edible part from the unnecessary leaves and head of cabbage.

Please note that cauliflower has an expiration date, so keep an eye on the production date. If it is not indicated on the package, then it is better not to risk it and buy it somewhere else.

Cabbage is spoiled not only if it has rot, it can also be “sick”: this is indicated by characteristic spots.

How to cook?

Usually, dislike for this product is explained by failures in its preparation. The taste of the dish and its taste properties depend on how long to cook the cauliflower after boiling. If you undercook it, it will turn out tough; if you overcook it, it will be a tasteless jelly. If you follow the instructions, the result will please even those who are indifferent to vegetables.

Fresh cauliflower and frozen cauliflower are cooked slightly differently. Let's consider both options.

In the first case, you first need to put salted water on the fire, and while it is boiling, rinse the vegetable and divide it into inflorescences, then put it in a pan.

How long should you cook fresh cauliflower after boiling? Depends on whether you are going to fry it later. If not, then 15 minutes, if yes, then half as much.

It is not advisable to cover with a lid, otherwise yellowness will appear. Once ready, immediately place the cabbage on a plate, otherwise it will turn into an unappetizing jelly.

Thus, the process can be divided into stages:

• A saucepan with salted water is placed on the fire;
• The head of cabbage is processed, the necessary is separated from the excess;
• Selected and washed inflorescences are placed in boiling water;
• Boil water with cabbage for 15 minutes until cooked or for 7 minutes before frying;

The finished product is placed on a plate to avoid overcooking.

Frozen cabbage does not need to be thawed; just put it in boiling salted water and then cook it in the same way as fresh cabbage.

The steps are roughly the same:

• Salt water is brought to a boil;
• Undefrosted cauliflower is taken out of the pack and placed in water;
• After boiling, cook for 15 minutes - defrosting will occur immediately in boiling water.
• The finished product should also not be left in a hot pan, otherwise it will turn out to be a jelly-like inedible mass.

Tricks

Let's look at a few little secrets when cooking cauliflower:

• You shouldn’t pour a lot of water; it’s better to get a tasty, nutritious broth than excess liquid that will have to be drained.
• If you first cut the buds crosswise, they will cook faster.
• For baby food, it is better to leave the pan further away from the heat to make it softer.
• To avoid yellowing and loss of taste, do not cover the cabbage with a lid; this is not necessary.
• Fresh cauliflower or properly cooked cauliflower can be used to replace other sources of vitamin C - it's tasty and inexpensive.
• Doctors recommend cauliflower for many diseases: gastrointestinal tract, problems with the respiratory system, endocrine, genitourinary and others. It does not cause harm and has a beneficial effect on the body, as it contains many useful microelements and is low.

So, how long should you cook fresh cauliflower after boiling? As we have already written before, 7 minutes is enough if you are going to consume it in this form.

If you cook not on the stove, but using a double boiler or multicooker, then the cooking time for cauliflower will take you 15 minutes and 30 minutes, respectively. The result will taste the same as if you boiled cauliflower in a saucepan.

You don’t have to limit yourself to just boiling; there are many options for what you can do with cauliflower to further diversify your diet. Subsequent frying is the simplest of them, but far from the only one.

As you can see, cooking cauliflower is not as difficult a task as it might seem at first glance. This does not require special culinary skills or knowledge of certain subtleties. Even those who don’t like to cook and do it rarely, without having enough experience for gourmet dishes, can cope with this.

If you like boiled cauliflower, then in the future you can experiment and find more complex recipes, add other vegetables or meat. This will help diversify your diet, eat tasty and healthy, getting all the necessary microelements from food, without taking additional vitamin complexes - especially important in winter.

The inflorescences of a product that is gaining popularity are distinguished not only by their delicate taste and benefits, they are also absorbed by the body better than many other vegetables. If you know how long to cook cauliflower and how to do it correctly, you can count on getting a dish that is unique in many respects. The duration of component processing is minimal - from 10-12 to 20-25 minutes, depending on the selected device.

This time is enough to bring the ingredient to readiness, but to preserve the useful components in it to the maximum extent.

How to prepare cauliflower for cooking?

• When working with cauliflower, you need to follow certain rules. Particular attention is paid to the preparatory stage. If you do everything correctly, you will have a greater chance of getting the desired result.
• The vegetable has a short shelf life, so it should be used within the first hours after purchase. If this is not possible, fresh cabbage should be frozen; this will not affect its benefits and taste.
• You should not purchase heads of cabbage with dark spots on the inflorescences. They indicate prolonged or improper storage. Even if such areas are cut out, the product will retain a slightly bitter taste.

We cut the leaves from the head of cabbage and remove the dense stalk. We cut out all problem areas with a knife. Wilted inflorescences must be processed with a grater to remove everything unnecessary and tasteless.

• In a liter of cold water, dilute two tablespoons. Dip the workpiece into the resulting solution and leave for 15-20 minutes. This manipulation will help get rid of larvae, slugs and caterpillars, which often hide between the inflorescences.

After processing, rinse the cabbage thoroughly under cold water. If necessary, we disassemble the vegetable into inflorescences and use it for its intended purpose.

Cook cauliflower in a saucepan, steam, or in a slow cooker

You can use any kitchen device to boil cauliflower. Most often, housewives use the following methods and approaches to quickly and tasty prepare the component:

• In a saucepan.

• Pour water into the container, add a little salt and wait for the liquid to boil. We lay the cabbage, disassembled into inflorescences. After the mixture returns to a boil, reduce the heat to low. Cooking lasts 10-12 minutes. The degree of readiness is determined by taking a sample. If you plan to fry the workpiece in the future, then 7 minutes of cooking is enough.

• For a couple.

We place the properly processed and disassembled product into inflorescences into a double boiler bowl or a colander secured over a pan of boiling water. You need to cook it for 20-25 minutes until it reaches the desired texture.

In a slow cooker.

Here the vegetable can be cooked in two ways - in a pan or steamed. In the first case, the duration of treatment will be 7-12 minutes, in the second - 15-20 minutes.

• It is not recommended to keep the finished product in hot broth for a long time. This may cause the inflorescences to turn yellow, which will not look very appetizing. But if the liquid is already cold, the product will lie in it for several hours, maintaining its original characteristics.
• Options for boiling cauliflower in the microwave
• Cauliflower can be cooked not only in water, but also in milk. The main thing is not to do this for too long, otherwise the workpiece will turn into mush. For 0.5 kg of inflorescences, take 3 tablespoons of milk and a pinch of salt. Cook in a covered container for 3 minutes at maximum power and another 10 minutes at medium power.

If you need to keep the cabbage for some time before serving, the excess liquid should be drained from the container, and the component should be put back into the microwave. But even in this case, you should not wait more than 30-40 minutes.

To always get a tasty and healthy product, it’s not enough to act correctly, you should also know a few secrets:

• Frozen cabbage does not need to be thawed first. Just put it in salted water after boiling and cook for 12-15 minutes. Then we put it in a colander and use it for its intended purpose.
• The stalks from the inflorescences should not be thrown away; they contain a lot of useful components. They can also be boiled, chopped and used as an additional component in sauces and soups.
• Dense inflorescences are best used in salads and as a side dish. The loose elements make excellent soups.

While processing cauliflower, keep it away from direct sunlight. Otherwise, it will soften and darken right before your eyes.