How long to cook frozen cauliflower

It has long been known that cauliflower has an amazing, incomparable taste and a huge number of useful and even healing properties. The vegetable is available to everyone; it is very popular among adherents of proper nutrition, people who want to maintain ideal shape and good health. In order for fresh cauliflower to bring not only benefits, but also taste pleasure, you need to know how to choose it correctly, cook it, what to serve it with and how to preserve the valuable properties of the vegetable.

How to select and prepare cauliflower for cooking

In order for the prepared cauliflower dish to have a pleasant taste and retain all the beneficial qualities of the product, it is necessary to pay maximum attention to the choice of vegetables. The ideal option is to grow the product in your own garden; this will be a 100% guarantee of the absence of chemicals and various types of processing. If this is not possible, then when buying a vegetable at the market or supermarket, you should consider the following nuances:

• A medium-sized head of cabbage would be ideal for cooking.
• The leaves should be green, without fading or obvious damage.
• Inflorescences are white, clean, without black spots or defects. You should not buy a head of cabbage from which the tops have been cut off; this is a sure sign that the product has begun to deteriorate and the damage was cut off to give it a marketable appearance.
• The head of cabbage should be elastic, but not heavy.

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.

How long to cook cabbage before frying

There are many dishes in cooking where cauliflower is the main or additional ingredient. This is a classic version of a fried vegetable in batter, simply boiled, marinated or with a special sauce. In any recipe, before starting cooking, fresh cabbage should be boiled. But this process is very scrupulous, because you need to know how long to cook it so that it does not boil over and lose its beneficial properties and taste. Cooking cauliflower:

• 7 minutes - in a saucepan before further frying the vegetable.
• 30 minutes - in a double boiler at full power.
• 15 minutes – cooking using a multicooker.
• 3-5 minutes - in the microwave.

In the microwave

1

Wash the cabbage head in running water.

2

We disassemble into individual inflorescences.

3

Place in a microwave-safe bowl.

4

Pour in 2 tablespoons of water.

5

Place in the microwave for 4 minutes at 800 W.

Cook cauliflower in the microwave in a small glass or ceramic container with a lid.

Cooking sequence:

1. Place the prepared cauliflower in a container, add a couple of tablespoons of water, and cover with a lid.
2. Place the dish in the microwave, turn on the device at full power, cook for 3 minutes.
3. Add salt and other spices to taste. Cook for another 4 minutes.
4. Drain the cooked vegetable in a colander, cool, and serve.

How to cook cauliflower deliciously - recipes with photos

Cauliflower is a storehouse of useful microelements and vitamins. It is often used as complementary food for babies or as a dietary dish for people on a diet. It is possible to eat the vegetable raw if desired, but this option is to the taste of only some gourmets, so you need to learn how to deliciously prepare dishes from it, cook it correctly and serve ready-made culinary masterpieces. You can cook fresh cauliflower in several ways: classic (using a saucepan), in a slow cooker, double boiler or oven.

Classic recipe in a saucepan

For several centuries, fresh cauliflower, at the initial stage of preparation, is boiled in a saucepan. This provides it with the necessary softness and helps to reveal the best taste qualities. This process takes a minimum of time and effort, and the finished result can amaze even the most demanding gourmets. What you need for cooking:

• Small enamel saucepan.
• Table salt – a small pinch.
• Water.

Step-by-step description of the process of how to cook cauliflower:

• Cut the cauliflower head lengthwise and divide into small florets. It is advisable to make all parts the same size so that they cook evenly and at the same time.
• Place the inflorescences in a container, add water so that it lightly covers the cabbage, and lightly salt.
• Place on high heat and let it boil. Cook vegetables for 7 minutes.
• If you cover the pan with a lid during cooking, the vegetables will turn yellow. To preserve the snow-white color, cook in an open container, and add citric acid, lemon juice or vinegar to the water at the tip of a knife.
• After the time has passed, remove the inflorescences from the water. The remaining broth is rich in vitamins and beneficial properties, so it is ideal for making soup.

Steamed fresh cauliflower in a slow cooker or steamer

In order to preserve the maximum beneficial properties of the vegetable, you need to cook it in a slow cooker or double boiler. This processing method requires a minimum of effort, but the process is a little longer in time than, for example, cooking in a pan. Cooking cauliflower using modern kitchen appliances is a real pleasure, and the resulting tasty and healthy vegetable will be enjoyed by all your close or unexpected guests.

To prepare you will need:

• Fresh cauliflower – 1 head.
• Water.
• Multicooker or steamer.
• A small pinch of salt.

Step-by-step cooking process:

• Soak the head of cabbage in cold water for fifteen minutes - this will help get rid of dirt and insects.
• Divide the product into equal inflorescences.
• Pour water into the bowl of a multicooker or steamer, place a steaming container on top, and place the inflorescences there.
• Close the lid of the device, select the “Steam” mode. The cooking time depends on the capabilities and functionality of the equipment, but you should roughly focus on the following indicators: multicooker - 13-18 minutes, double boiler - 25-30.
• At the end of cooking, put the product out and let it cool slightly before proceeding with further manipulations.

A simple way to boil until done in the microwave

It often happens that there is very little time to prepare dinner, but you really want to please your loved ones with something tasty and healthy. The ideal option is cauliflower, and to save time on boiling, this process should be done in the microwave. To prepare you will need the following ingredients and attributes:

• Fresh cauliflower.
• Water – 3-5 tbsp. l.
• Salt – 0.5 teaspoon.
• Microwave container. It is important to remember: metal utensils cannot be used for cooking - this can lead to equipment breakdown.

How to cook cauliflower step by step in the microwave:

• Peel all the leaves, divide the head of cabbage into inflorescences and rinse thoroughly under running cool water.
• Place the vegetables in a bowl, add a few tablespoons of water and a pinch of salt.
• Cover the container with a lid and place in the microwave.
• Turn on the microwave at full power and cook for four minutes, then stir the inflorescences and cook for another 3 minutes.
• It’s very easy to check for readiness - the stems become softer and can be easily pierced with a knife.

Cooking cauliflower in the oven

The original way to cook cauliflower is in the oven. Not many people know it, but the resulting dish will not leave indifferent even a person with the most sophisticated taste preferences. In order to cook vegetables you will need the following ingredients and accessories:

• Baking tray with high sides.
• Fresh cauliflower.
• Milk – 3 tablespoons.
• 3 chicken eggs.
• Hard cheese – 150 grams.
• Greens to taste (dill, parsley, herbs).

Step-by-step preparation:

• Peel fresh cauliflower from green leaves and divide into inflorescences.
• Rinse thoroughly under running cool water.
• Place in an enamel pan, add salt, a little water, boil and cook for ten minutes.
• Rinse under running water and place in a baking tray pre-greased with vegetable oil.
• In a separate container, beat eggs with milk and add herbs. Pour the mixture over the vegetables, sprinkle with grated cheese.
• Place in the oven for 20 minutes until completely baked.
• An amazingly tasty and healthy snack is ready. This dish is suitable for a quiet family dinner or for a small celebration.

How to properly cook before freezing so as not to darken

In order to enjoy tasty and healthy vegetables in winter, they must be prepared in the summer by freezing. Ingredients:

• Cauliflower.
• Citric acid.
• The water is boiling and cool.
• Cooking container and storage bags.

To ensure that freshly frozen cauliflower does not darken and retains its best beneficial qualities, you must follow these steps, observing the following rules:

• First of all, you need to carefully choose a vegetable: the head of cabbage should be dense, without visible dark spots, limp elements or other damage.
• Divide the vegetable into inflorescences of the same size; do not make too large parts.
• Thoroughly wash all inflorescences from possible dirt, insects and the results of chemical treatment.
• In order to preserve the snow-white color of cabbage, you must perform the following steps:

• Place the inflorescences in a saucepan with boiled water for a few minutes.
• Using a slotted spoon, remove the inflorescences and place in cool water or simply rinse with cold liquid.
• You need to add citric acid to boiling water, the proportion is 1/3 teaspoon per liter of water. This mixture will help prevent vegetables from browning.
• Place the inflorescences in boiling water with citric acid and simmer for about three minutes until they begin to float.
• Place the vegetables in a colander and place on a paper towel to absorb excess liquid.
• Pack vegetables in bags or plastic containers and place in the freezer.

Cauliflower is an excellent vegetable that not only combines many useful microelements and vitamins, but is also available at an affordable price, which makes it attractive to many housewives. And sooner or later everyone is faced with the question: how long should cauliflower be cooked in order to preserve all its properties? It is the correct cooking time that will be discussed in our article.

How to cook cauliflower after freezing

Fresh cauliflower is left in salted water for a few minutes before cooking. If you need to boil a frozen vegetable, then it does not need to be soaked. You can immediately put it in a pan of salted water and begin the cooking process. Frozen cauliflower retains almost all the vitamins found in fresh vegetables.

Important: cauliflower does not need to be defrosted. It is placed in a pan immediately after removal from the freezer. This way it turns out juicy and doesn’t get overcooked.

Different ways to cook cauliflower after freezing:

• On the Stove in a Saucepan – To cook frozen cauliflower, you will need a saucepan with high sides. Water is poured into it and salt is added. After boiling, place frozen vegetables in a saucepan. You need to cook for 10-15 minutes. Readiness is checked with a toothpick or fork. If the vegetable is easily pierced, it means it is completely ready. After this, you need to drain the cabbage in a colander and let the liquid drain;
• In the microwave - to make cabbage tasty in the microwave, you first need to defrost it. The microwave is set to defrosting mode, the time is set at 30 seconds. After this, the desired mode for cooking is selected;
• In a frying pan - for frying, frozen cauliflower or broccoli, you need to boil them first. But, unlike vegetables that are consumed boiled, the cooking time is reduced to 7 minutes ;
• In a slow cooker - before you start cooking cauliflower, you need to defrost it. To do this, vegetable inflorescences are placed in a container with boiling water. After this, the cabbage is transferred to a multicooker sieve, salted and steamed for 16 to 20 minutes ;
• In the oven - before baking the vegetable in the oven, it must be boiled. To do this, place the cauliflower in salted boiling water for 5 minutes . After that, remove it from the stove, drain the water and place it on a baking sheet. It is baked in the oven according to existing recipes.

After boiling, frozen cauliflower florets may darken. To avoid this, it is recommended to sprinkle the vegetable with lemon juice after cooking.

Unlike cauliflower, broccoli cooks for 15 minutes after freezing and does not require pre-thawing. Otherwise, the inflorescences may be damaged and lose their attractive appearance. Its inflorescences do not boil so quickly. If the vegetable is easily pierced, it means it is completely ready.

In order for the broccoli to retain its color and not become too soft during further processing, after boiling it must be rinsed with cold water.

Fresh cauliflower

Not only its usefulness and taste depend on the correct cooking time. Well-cooked inflorescences have a characteristic delicate structure and pleasant taste.

Thanks to selective breeding, scientists have developed new varieties of cauliflower - orange, purple and green.

How long to cook fresh cauliflower depends on the method of its preparation:

How long to cook fresh cauliflower after boiling depends on whether it will subsequently undergo additional heat treatment - frying or baking. If this is expected, then it is better to reduce the cooking time by 2-3 minutes.

How long does it take to cook fresh and frozen cabbage?

How to cook cauliflower depends on whether it is fresh or frozen. If the product has been frozen, it should not be defrosted before cooking - otherwise it will lose its dense shape and the head will fall apart. Frost formed on the surface of the head of cabbage can simply be brushed off with a knife.

Frozen:

• in a saucepan – 15–18 minutes;
• in the microwave – 9-16 minutes;
• if after this the fork will be fried in a frying pan - 6-7 minutes.

A teaspoon of freshly squeezed lemon juice or a small pinch of citric acid per 1 liter of water added to the pan during cooking will help preserve the snow-white color of the frozen head.

Fresh:

• in a saucepan – 8–13 minutes;
• in the microwave – 8-9 minutes;
• in a slow cooker – 17 – 20 minutes.

These times are for a head divided into separate parts. If you plan to cook it whole, the cooking time increases by 4-5 minutes.

In addition, it is imperative to consider whether the healthy product will be further fried or undergo other heat treatment. If this is the case, then the cooking time should be reduced by 3-4 minutes.

In almost all stores today you can buy frozen vegetables. You can cook them, without preliminary defrosting, using any of the methods presented above. How long to cook frozen cauliflower depends on the method of preparing the product. The classic version on the stove requires 12-15 minutes. After which the vegetables are placed in a colander, oil, spices, etc. are added, depending on the specific recipe.

Frozen Cauliflower

This vegetable retains its beneficial properties well even when frozen. To prepare cabbage for freezing, you need to separate it from the leaves, cut off the dark spots, wash it thoroughly and divide it into separate forks. To avoid large accumulation of ice, after washing the vegetable, it is advisable to place it on a towel and let it dry a little.

How to cook frozen cauliflower? Yes, very simple. To prepare the vegetable, it is not even necessary to defrost it first. It is worth defrosting only if there is a large amount of ice on the cabbage. Another question is how long to cook frozen cauliflower. Here everything is similar to fresh, and the time depends on the method of cooking and its further use. For ease of preparation, it is better to try to make identical forks (inflorescences). In this case, there will be no possibility that some cabbage “flower” will not be cooked through, and the second one, on the contrary, will acquire a porridge-like state.

In a slow cooker

You can cook this vegetable in a slow cooker in two ways - as in a regular pan in water, or using a steaming stand. The result will be the same, so which one to choose is purely a matter of taste. First, let's look at the method in water.

1

Wash the cabbage under running water.

2

Divide into inflorescences.

3

We take water into the multicooker bowl and add salt to it.

4

Place the cabbage in water and set it to “Cooking” mode for 20-25 minutes (8-10 minutes after boiling).
And the 2nd way to cook cauliflower in a slow cooker is by steaming.

1

We wash it in cold running water.

2

Divide into inflorescences.

3

Place 1 liter of water in the multicooker bowl.

4

Place the inflorescences on a steaming stand and turn on the “Steam” mode for 10 minutes.
Cooking procedure in a multicooker:

1. Peel fresh cauliflower, divide into florets, cut into small pieces. Rinse well under running water.
2. Place a steaming rack in the multicooker bowl and place fresh or frozen vegetables on it.
3. Pour in water until it half covers the inflorescences.
4. Select the “steam” mode, set the time to 15 minutes, press the “start” button.
5. After the beep, place the product on a plate and wait until it cools. Serve the finished vegetable to the table.

In a slow cooker, cook cauliflower in the “steam” mode.

Cooking cauliflower

Before boiling, it is advisable to put the cauliflower in a saline solution, which is made at the rate of 2 tbsp. l. salt per 1 liter of water. This is done to get rid of caterpillars and larvae. Next, you need to cut off all the dark spots from the head of cabbage and divide it into inflorescences.

The easiest way to cook cauliflower, both fresh and frozen, is in a saucepan. This is primarily due to the opportunity to taste the readiness of the vegetable.

Cooking cauliflower can be divided into several stages:

The degree of readiness of the cabbage should be checked 2 minutes before the end of the cooking time. Depending on the specific variety, the time may be slightly increased or decreased.

Cauliflower is a low-calorie product, which is why nutritionists love it.

Despite its apparent simplicity, cauliflower can be prepared in many variations. It can be either a separate product or a component of a dish. Experiment, and ordinary borscht, but with cauliflower, will delight you not only with its appearance, but also with its unusual taste.

Tasty and crispy fried cauliflower in batter is a simple and quick to prepare dish that anyone can make at home, so in this article we will take a closer look at how long and how to fry fresh and frozen cauliflower in a frying pan.

How to cook cauliflower rice

Artificial carbohydrates are quickly becoming a hot trend this year. If you're not quite ready to start spiralizing, low-fat cauliflower rice is the perfect introduction to grain alternatives. All you need is a grater or food processor to cut up rice chunks, which you can then instantly microwave, flash-fry, or saute for a light, fluffy portion that the most ardent carb monsters will beg for. seconds

Experimenting with flavors and textures is part of the fun, but to get started, our team of chefs tested the most popular cooking methods, assessing their taste and ease, and providing tips for preparing, storing and adding your own twist. ,..

Watch our video tutorial on how to make cauliflower rice:

How to cook

For best results...

Blitz A food processor will give you the best results. Remove the outer leaves from the cauliflower, quarter it and remove most of the thick core, then cut each quarter into two or three pieces. You don't want to overwork the blender or it will struggle to blast the cauliflower; instead, work with about half the cauliflower at a time. Blend for 30 seconds or so until the cauliflower resembles thin rice or couscous.

You also can …

Grate If you don't have a food processor, you can grate the raw cauliflower on the coarse side of a box grater. You may find that you have a few larger pieces left over, which will give the “rice” a larger texture.

How to store

Once the cauliflower is cooked, it can be stored until it is ready to eat. If you're on a calorie-restricted diet, divide the cauliflower rice into 100g portions, each containing just 25 calories, and store in the refrigerator for up to three days or in the freezer for two months. "Rice" can be made from frozen in the microwave or defrost before frying or microwaving.

How to cook

We tested three different ways to cook cauliflower rice to find our favorite.
Be sure to season with salt after cooking if you are adding the seasoning before the rice may become waterlogged and soggy. 1. Microwave This is by far the easiest way to cook cauliflower rice, and because you don't need to add fat, it's the healthiest. Reheat fresh cauliflower rice in a heatproof bowl, covered with plastic wrap, on high for three minutes. If using from the freezer, microwave on high for four minutes, stirring the "rice" halfway through cooking. This method gives the rice a nice, neutral flavor that's ideal for serving with curries or tagines.

Our verdict: Aroma 5/10 Lightness 10/10

Senior food editor Barney says, “I think this method will allow me to pass cauliflower rice on to my kids just like regular rice or couscous. , I'd serve it with their favorite curry, creamy korma.'

2. Stir Fry We sautéed the cauliflower rice in a little olive oil for 5 minutes. While we found that this gave it a wonderful nutty flavor and color, the texture was less pleasant. We were left with uncooked cauliflower rice that was stuck together in places.

Our verdict: Taste rating 7/10 Lightness 6/10

Miriam, assistant food editor, says: “This is perfect for making cauliflower sushi as it sticks together well if you squeeze it. the palm of your hand.'

3. Roasting This was our favorite cooking method. We tossed the rice into a tray with olive oil, then spread it out in a thin, even layer. We then fried the "rice" at 200°C for 12 minutes, stirring it on the baking sheet halfway through the cooking process. This dried out the rice, giving it a light fluffy texture and enhancing the flavor.

Our verdict: Taste 10/10 Lightness 5/10

Food editor, Cassie says: "Next time I'd add ground cumin, chilli and coriander to the 'rice' before cooking, and stir in the finely chopped mint and parsley when they come out of the oven. Would be lovely with lamb chops and a spoon yogurt."

Have you tried making cauliflower rice? Let us know how you get on and how you prepared yours in the comments below...

.

How long to fry cauliflower in a pan?

The cooking time for fresh and frozen cabbage is not particularly different, since before frying it must be boiled in boiling water so that after frying it is more juicy and tasty. Let's take a closer look at how long it takes to fry cauliflower:

• How long does it take to roast cauliflower?
  Cauliflower should be fried for 7-10 minutes on each side until golden brown.
• How long should you cook cauliflower before frying?
  Before frying fresh and frozen cauliflower, you need to cook it for 5-7 minutes after boiling water in a saucepan (dip the cabbage into already salted boiling water).

Having found out how many minutes to fry cauliflower, we will further consider the process of cooking it in order to know how to deliciously fry cauliflower in a frying pan at home.

How to cook cauliflower with vegetables

Recipe for thick vegetable soup made from boiled cauliflower. The dish is light, simple to prepare, but at the same time very tasty and rich. Instead of water, you can use meat or chicken broth, it will be even tastier.

Ingredients

• 700 grams of cabbage;

• 1 sweet pepper;

• 40 grams of butter;

Preparation

1. Chop the carrots into strips or rub with large shavings. Cut the onion into cubes.

2. Pour oil into a frying pan and fry the onion and carrots together, transfer to a saucepan.

3. Peel the potatoes, cut them into strips, but not small ones, and put them in a saucepan.

4. We wash the cabbage, separate it into inflorescences and send it after the potatoes.

5. Pour boiling water and set to cook (you can use boiling broth). Add water exactly to the level of the vegetables, but so that they are covered. After boiling, turn off the heat and cook for exactly ten minutes.

6. Remove the seeds from the sweet pepper, cut into cubes, and add to the dish.

7. Salt, pepper and bring to full readiness. About 10 more minutes.

8. Season the dish with herbs. When serving, add sour cream or a spoonful of cream to each plate.

How to deliciously fry cauliflower in batter in a frying pan?

The most popular recipe for deliciously cooking cauliflower in a frying pan is frying it in batter, so let’s look at how to fry cauliflower in batter from eggs and flour step by step:

• Thoroughly wash the selected cauliflower in cold water and cut into florets.
• Pour water into the pan, add salt (half a teaspoon per 1 liter of water) and bring to a boil, then add the prepared cauliflower inflorescences and cook for 5-7 minutes.
• Place the boiled inflorescences in a colander and wait until they cool down and the water drains from them.
• Prepare the batter for cauliflower: beat 2-3 eggs into a deep plate (per 0.5 kg of cauliflower), add a little ground black pepper, salt to taste and 2 tablespoons of flour, then beat thoroughly with a whisk or fork.
• Pour vegetable oil into a deep frying pan and heat it on the stove, after which each cauliflower inflorescence is carefully dipped in batter and placed on a heated frying pan.
• Fry the cauliflower on each side until golden brown and place on a plate. Delicious fried cauliflower in batter - ready!

Note: you should not add a lot of flour to the batter, since the more liquid it is, the more crispy the crust will form on the cauliflower after frying.

We also read articles

0

Cauliflower is a large dense head of cabbage, consisting of smaller inflorescences with leaves pressed to the head.

It is usually light green or white, but orange and purple varieties are also found.

This vegetable is of great value due to its content of minerals, carbohydrates, and proteins. The latter are present in it in the form of amino acid complexes. It is also worth noting that an impressive part of proteins is presented in the form of nitrogenous compounds, which are easily absorbed by the human body.

Cauliflower is a light dietary product that contains very little fat. It is excellent for feeding people on a diet, as well as for babies as a first food.

Video recipe: boiled cabbage, fried in a frying pan

Roasted cauliflower with breadcrumbs video recipe. A book about tasty and healthy food

You can fry pre-boiled and cooled cauliflower in different ways. As practice shows, children, their parents, and even their grandparents like cabbage fried with something bready - in breadcrumbs, batter, tempura.

There are no contradictions here.

To fry cabbage in a frying pan, prepare three bowls in addition to the one containing the pre-boiled cauliflower. In the first bowl prepare the leison. The simplest leison is an egg scrambled with a fork. The purpose of the lezon is to fix the breading on the cabbage.

Pour breading into a second bowl. Line the third bowl with a paper kitchen towel.

Add a considerable amount of refined vegetable oil - olive or sunflower - to the frying pan. Unrefined oil with odor and color, such as “Extra Virgin”, is not suitable for frying. The layer of oil in the pan should be at least 2-3 mm. You can also fry in an almost dry or completely dry non-stick frying pan. But children are unlikely to eat such cabbage.

We suggest you read: Choosing an automatic window opener for a greenhouse: 5 tips

Heat the pan and reduce the heat to medium.

Dip each cabbage inflorescence into the lezon, roll it in breading and place it in the frying pan so as not to move it later. Fry for 2 minutes, carefully turn over. It is better to use tongs or chopsticks rather than a spatula.

Fry on the other side for another two minutes, transfer to a towel in a bowl.

Before cooking the cabbage, prepare the tempura.

An hour before cooking, take one chicken egg out of the refrigerator, pour a glass - 200 ml - of water, pour 100 grams of flour into a bowl. You can only use regular wheat, you can use part - up to a third - of corn or semolina. Let's put all the products next to each other on the table and cover them. For proper tempura, all ingredients must be at the same temperature. The specified amount will yield batter for approximately 700 grams of cabbage.

Carefully separate the yolk from the white; we don’t need the white. Using a whisk, gently mix all the prepared products. No need to beat, just stir evenly.

Put the batter in the refrigerator and work on the cabbage.

When the boiled cabbage has cooled sufficiently, prepare deep-frying. The Japanese use sesame oil. We can take refined sunflower or special professional oil for deep frying. Pour 0.5-1 liter of oil into a small saucepan and place on the stove.

Heat the oil to 170 °C, lower the cabbage into the batter. You can have several inflorescences at once. We take it out with chopsticks or tweezers, put it in deep fat and wait for it to float up. There is no need to focus on color - tempura is almost not colored during preparation, acquiring only the color of light straw.

If the cabbage does not float, it means the frying temperature is insufficient. If the batter burns, reduce the heat.

Place the finished pieces on a paper towel. When the oil has drained, serve.

Oddly enough, tempura absorbs very little oil. Instant cooking prevents it from being excessively absorbed into either the dough or the cabbage.

Preparatory stage

When choosing this product, you should pay attention to its appearance. The vegetable should not be crushed or limp, there should be no mold, blackheads or brown spots. It is best to use medium-sized cabbages.

Another important indicator is weight. The heavier the head of cabbage, the younger it is.

The preparatory stage includes the following actions:

1. The stalk is cut off. All leaves are removed. The head of cabbage is disassembled into inflorescences.
2. If dark, rotten spots are found, they should be removed (cut out).
3. Immerse the forks in salt water to get rid of caterpillars, larvae and other insects. The proportion is 2 tbsp. spoons of salt per 1 liter of water.
4. The inflorescences are washed under running cold water.

How to cook fresh cauliflower

1. A fresh head of cabbage is cleared of leaves and divided along the stalk into two or three pieces. All dark places and black dots are removed.
2. The vegetable is prepared for cooking: insects are removed, divided into inflorescences.
3. A suitable pan is selected, a sufficient amount of water is poured in and the container is placed on the fire.
4. Add salt to taste. The liquid is brought to a boil.
5. Inflorescences are placed in boiling water.
6. To prevent the cabbage from darkening during the cooking process, it is recommended to add a small amount of vinegar (a tablespoon is enough).
7. Boil the inflorescences for up to 10 minutes. If necessary, you can check the readiness to taste.
8. The finished vegetable is placed in a colander.

Technological features of cooking

Increasingly, when preparing various dishes, housewives use not only traditional means, but also kitchen assistants: a multicooker, a double boiler, a pressure cooker, a microwave oven. The cooking technology in them is slightly different from the traditional one - in a saucepan.

Multicooker

In this device, it is most convenient to cook cabbage in the “Steam” mode.

1. The vegetable is divided into small inflorescences.
2. The product is placed in a bowl, after which a sufficient amount of water is poured into it. The liquid should only cover the cabbage halfway.
3. The lid closes. The “Steaming” (or double boiler) mode is set for 20 minutes.

Video recipe for cooking cauliflower in batter.

Microwave

The cooking process in the microwave is somewhat different from the traditional one. 0.5 kg of cabbage is pre-cleaned and prepared.

1. The inflorescences are placed in a glass container or other suitable container so that the stems extend from the center.
2. A small amount of water is added.
3. The container is placed in the microwave and covered with a lid.
4. The power is set to 800 watts. Time 5-7 minutes.
5. After the time is up, the cabbage is taken out, salted and put back.
6. Additionally, it is cooked at the same power for 4-5 minutes.

Steaming technology

If you don’t have a steamer or a multicooker with a steaming function at hand, cabbage can be cooked in a simple device consisting of a saucepan and a metal sieve.

1. Water is poured into the pan, placed on the fire, and brought to a boil.
2. Pre-prepared and disassembled cabbage is placed in a sieve.
3. The structure is covered with a lid on top.
4. To understand whether a vegetable is ready, just use a knife or fork. When pierced, the vegetable should be soft.

After cooking, the cabbage needs to be salted.

There are several ways to prepare this vegetable for your child:

1. Boil in a saucepan - the inflorescences are washed and placed in lightly salted water. After boiling, you need to keep the container on the fire for 10 to 15 minutes. The cabbage should be soft. Vegetables prepared this way are best suited for puree.
2. Steam or cook in a slow cooker - as in the first case, puree is prepared from cauliflower or broccoli. But cooking in a double boiler has several nuances. The vegetable does not need to be defrosted. After removing from the freezer, it is washed under running water and placed in the upper container of the steamer. The bottom saucepan is filled 1/3 with water. Next, the required mode is set. Until fully cooked, you need to steam the vegetable for 17 minutes. After the cauliflower is completely cooked, it is ground to a puree.
3. Defrost and boil in the microwave - the inflorescences are placed in a glass container and filled with a small amount of water, so that it lightly covers the vegetable. The whole process takes 6-7 minutes.

We invite you to familiarize yourself with Mold on cans in the basement

It is better to give cauliflower dishes to babies during the daytime. This should not be done in the evening or in the morning.

For babies older than one year, you can add butter and milk to the puree, as well as other boiled vegetables (zucchini, pumpkin).

The main rule when preparing frozen cauliflower is its freshness. Although the vegetable can be stored in the freezer for a long time, for use in baby food it is advisable that it be stored there for no longer than 6 months. For freezing, fresh inflorescences are selected, thoroughly washed to remove dirt and dust, divided into small brushes and left in a container with water for about 4 hours.

Cauliflower as a baby's first complementary food

Cauliflower is considered a non-allergenic product, so its introduction into a child’s diet occurs quite early. It is especially recommended to give it to babies who suffer from constipation and colic.

The vegetable is suitable for introducing into a child’s diet from 6 months.

In order to prepare cauliflower for the first feeding, you must follow the following instructions:

• The head of cabbage must be prepared as described above
• Soak in salted water to remove insects.
• The vegetable, disassembled into inflorescences, is thoroughly washed under running cold water.
• A sufficient amount of water is poured into an enamel pan and brought to a boil.
• Inflorescences are placed in the boiling liquid.
• Cooking time ranges from 7 to 10 minutes.
• After this, the boiled vegetable is placed in a colander and crushed into puree.

When using cabbage for the first feeding, no salt is added during cooking. If the baby is already more than 8 months old, he can be offered cabbage not in the form of puree, but in the form of small inflorescences.

To make the product as healthy and tasty as possible, it is recommended to take note of the following tips:

If you do not plan to immediately prepare a cauliflower dish, it is best to store it in a dark, cool place with normal humidity.

If you know how to cook cauliflower correctly, you can easily prepare healthy and light dishes that will undoubtedly please both guests and family. This vegetable goes well with other foods in soups, salads and side dishes.

Cauliflower is a very popular product in modern cooking. The recipe describes a detailed technology for cooking cauliflower florets in a saucepan: how to prepare it for cooking, how much water to use, how long to cook the cauliflower after boiling, as well as the main secrets of preparing this, at first glance, simple dish. Cauliflower boiled in water retains a large amount of useful microelements that give our body a sufficient dose of vitamin A, C, D, iron, and calcium. It is very important to know how to prepare this dish correctly so that it does not lose its benefits.

How long to cook cauliflower

If a person doesn't like cauliflower, perhaps he just doesn't know how to cook it. This wonderful product not only allows you to diversify boring dishes, but also makes them more healthy. It is indispensable for those who adhere to a certain diet, eat healthy and properly, as well as for vegetarians.

What are the benefits of cauliflower?

Cauliflower has five undeniable benefits that prove that it should rightfully take its place in everyone’s daily diet.

• The first advantage of this vegetable is its hypoallergenicity. Even when introducing complementary foods to an infant, it is one of the first to be used.
• Cauliflower is rich in B vitamins, as well as C, A, U, PP, E, and folic acid. It contains the daily requirement of microelements: potassium, magnesium, iron and calcium.
• This vegetable is also famous for its low calorie content. It also goes well with most other foods, which is why cabbage is ideal for those who want to lose extra pounds.
• The value of cauliflower for people with digestive diseases is that it is easily digestible. Due to the low fiber content, the vegetable is almost completely digested.
• Thanks to the substances it contains, cabbage helps reduce “bad” cholesterol and blood sugar and is an excellent prevention of cancer.

You should refrain from consuming this vegetable unless you have thyroid disease, gout, hypertension, and in the postoperative period.

How to cook

Now let's look at a few more important topics. In what form is this vegetable eaten? How to cook cauliflower - in water or should it be steamed? What other cooking methods are there? How long should you cook cauliflower so that it does not lose its beneficial properties? What tasty and healthy dishes can you prepare from it?

First things first. Cauliflower inflorescences are eaten. Perhaps the most popular way to serve this vegetable is boiled or steamed, as a side dish for the main dish. Even so, it can be properly prepared in many different ways.

For cauliflower dishes, it is convenient to use not only traditional cooking methods, but also a modern miracle of technology - a multicooker. She is a great helper in the kitchen of any housewife and allows her to prepare healthy food correctly and in different variations. In a multicooker, cauliflower can be steamed, stewed, fried, boiled, baked using the programs of the same name.

Before boiling cauliflower or subjecting it to other heat treatment, it must be cleared of leaves, darkened inflorescences removed, the hard part of the core cut out, washed and separated.

Cook the separated inflorescences until fully cooked, 10-15 minutes after boiling. In this case, the product retains its beneficial properties as much as possible. If the head of cabbage is used whole, its cooking time is 20-25 minutes after boiling. In a multicooker, the “cooking” or “vegetables” function is used for this purpose.

At the same time, a significant part of the beneficial substances from cauliflower is released into the water, so the resulting vegetable broth is good to use in making soups, especially for baby food.

Steamed cauliflower cooks in 10-15 minutes. The most convenient way to do this is in a slow cooker. Steamed vegetables are the best dish for those who are watching their weight and counting calories.

It can also be stewed in salted water over low heat or in a slow cooker. Cooking time 10-15 minutes. It will take about the same amount to lightly fry this vegetable with garlic in vegetable oil. Bake cauliflower for 20 minutes at 200º.

Fresh cauliflower can also be served raw, with sauce or as an ingredient in salads. This product is also very tasty if marinated and salted.

How to store cauliflower

Fresh cauliflower should be stored in the refrigerator for 5-7 days. After this period, the product withers and loses its taste.

For long-term storage, the vegetable is blanched and frozen. The first process involves immersing the washed and ready-to-eat inflorescences in boiling water for three minutes. Then you need to let the excess liquid drain from the cabbage, cool the product, put it in containers or freezer bags and put it in the freezer. Vegetables can be stored in this form for up to 12 months.