Cauliflower is a very popular product in the diet of people who prefer a healthy diet. From it you can cook many delicious and healthy dishes. To make any dish of cauliflower tasty it is necessary to choose fresh, tight inflorescences, just to make sure that they do not have black dots. Below we will tell you how and how much to cook cauliflower.
How many minutes to cook cauliflower?
Fresh cauliflower is divided into inflorescences, washed and cooked in an enamel saucepan to the full readiness of 10-15 minutes, so that it turned white into water, you can add a quarter of a glass of milk and a teaspoon of lemon juice (per 1 liter of water).
Before frying cauliflower boil in salted water for seven minutes.
Cauliflower can be cooked in a microwave, for this we spread the inflorescences in a special dish with a lid. Add three tablespoons of water and put it at full capacity. Cook for three minutes, then add a little salt, gently mix and cook another five minutes. The stems of the inflorescence should become soft.
In a multivarquet, to weld fresh cauliflower is also very simple, for this we divide the cabbage into inflorescences, spread it into the cooking pan for a couple, select the appropriate regime and cook for 20 minutes. Check the readiness with a knife, if necessary, add time.
How much to cook cauliflower to a child?
It should be said that this is a very delicate vegetable and it is cooked very quickly, therefore, cabbage should not boil for more than ten minutes, otherwise it will simply boil. Cook cauliflower for a child should be five to ten minutes.
How much to cook frozen cauliflower?
We put the frozen cauliflower in cold water, put it on a big fire, bring it to a boil, make less fire and cook until ready for 15-20 minutes.
How much to cook fresh cauliflower?
To accelerate the preparation time of cauliflower, you can make a cross-cut in the main stem depth of 1.5-2 centimeters. Let the whole head stalk the stem down into slightly salted water, and cook for 5-10 minutes, the main thing is not to digest the inflorescences, as they can lose their shape and texture, which is important in the salad preparation recipes. To get rid of the smell that cabbage has, during cooking in the water you can add a little bread.
Boiled cauliflower
Ingredients:
- cauliflower;
- water;
- salt - to taste.
Preparation
We wash cauliflower, we disassemble into separate inflorescences. We lower the cabbage into boiling salted water and cook for 10-15 minutes. Ready colored cauliflower is thrown to a colander to water the glass. We shift to the plate and serve it to the table.
Cauliflower for garnish
Ingredients:
- cauliflower - 600 g;
- garlic - 2 cloves;
- olive oil - 3 tbsp. spoons;
- wine vinegar - 2 tbsp. spoons;
- salt - 2 teaspoons;
- black pepper - 2 pinch.
Preparation
We disassemble cabbage on large inflorescences. Water is brought to a boil, it is good to salt (water must be salty). We lower the cabbage into boiling water and cook on high heat for 4-6 minutes. As soon as the cabbage starts piercing with a knife, we immediately get it out of the water. We divide into smaller inflorescences. And we fill the cabbage with olive oil with wine vinegar or butter infused with garlic.
Boiled cauliflower with raisins
Ingredients:
- cauliflower - 400 g;
- onions - 1 pc .;
- raisins - 100 g;
- kernel seeds - 50 g;
- vegetable oil.
Preparation
Boil cauliflower in salted water for 5 minutes. Then fry the onions cut into half-rings on vegetable oil for about two minutes, add seeds and raisins to it, and fry for another three minutes, stirring. Add the cauliflower and fry for another couple of minutes. The dish turns out delicious and fragrant.