Cauliflower does not like only those who do not know how to cook it properly. A huge number of delicious dishes can be made from this vegetable, but snacks are especially good. Fragrant, delicate, pungent and even ruddy.
There is an incredible amount of interesting recipes, but here is the most successful selection.
Cauliflower appetizer - general principles of preparation
Cauliflower before cooking snacks is usually divided into inflorescences. The size can be made arbitrary, but between each other the pieces should be approximately the same. Large veins are best cut immediately. Inflorescences are almost always boiled. This is usually done in plain water, sometimes with spices. But especially tasty cabbage is obtained after cooking with the addition of milk. If after preliminary heat treatment the vegetable is fried or stewed, then it is enough for him to boil for 3-4 minutes. If cabbage will be used in cold dishes, then the time of the first cooking is increased.
What cabbage goes well with:
• onions and carrots;
• bell pepper, tomatoes;
• eggplant, zucchini.
Often a vegetable is fried in batter or in breadcrumbs, such recipes are below. It can also be harvested for the winter, which is very convenient, since the price of this vegetable in the cold season is prohibitive.
Cauliflower appetizer in batter
One of the most win-win recipes for cauliflower snacks. Small inflorescences in a golden crust simply conquer their taste.
Ingredients
• 0.8 kg of cabbage;
• 150 g of milk for cooking;
• salt pepper;
• 200 g flour;
• 4 eggs;
• 100 g of water in the dough;
• 100 g of milk per dough;
• 2 pinches of a cultivator;
• a liter of water for cabbage;
• vegetable oil.
Cooking
1. Divide the head into inflorescences. If necessary, use a knife, make pieces about the same size.
2. Boil water with milk, add spices and lay inflorescences of prepared cabbage, but not all at once. This is best done in batches. After boiling, cook exactly 3 minutes and take out with a slotted spoon. Let the inflorescences dry.
3. Beat the eggs, add milk to them, then water, add salt and add flour. If two hundred grams is not enough, then add more. It should be a batter. Like dough for fritters. At the end, add a teaspoon of vegetable oil, a couple of pinches of baking powder.
4. Let the batter stand for fifteen minutes, then stir thoroughly again.
5. Heat the oil in a pan, make a layer about a centimeter.
6. Dip slices of cabbage in batter, be sure to shake off excess.
7. Spread in the heated oil, fry the inflorescences on both sides to a beautiful crust. We take out, transfer to a dish.
8. Serve a cabbage appetizer in a warm form with sour cream, ketchup, complement with herbs or fresh vegetables.
Korean Cauliflower Appetizer
This cauliflower appetizer recipe uses a mixture of Korean spices. But if desired or necessary, we take any seasoning on the owl discretion and mix to taste. Do not forget about red pepper, which will give the necessary sharpness.
Ingredients
• 400 g of inflorescences;
• two carrots;
• four tablespoons of oil;
• two cloves of garlic;
• a spoonful of sugar;
• 20 ml of lemon juice;
• a spoon of mixed Korean seasonings;
• greenery
• 2 tsp salts;
• 0.3 tsp hot pepper.
Cooking
1. The weight of ready-made inflorescences is indicated. We boil ordinary water in a pan, lay cabbage, boil for 3-4 minutes. Better to try. Pieces should reach half-preparedness, remain tight, but change the taste.
2. Pour the cabbage into a colander. Leave 40 ml of broth in the pan, it is needed for the marinade.
3. Cut the greens. You can use any kind of mixture at your discretion. Chop the garlic.
4. Peel the carrots, grate with a long, neat straw.
5. Put cabbage in a bowl, sprinkle with herbs and garlic. Spread cooked carrots on top.
6. Return the saucepan to the stove with the remaining broth after cabbage, add oil and lemon juice, and add Korean spices with red pepper. Boil. Lemon juice can be replaced with vinegar.
7. Pour the carrot with marinade, quickly stir the appetizer.
8. Put in a bowl with a lid, for example, in a container, put in the refrigerator for five hours. You can periodically turn upside down and vice versa, so that the flowing juices with spices evenly soak the snack.
Quick Pickled Cauliflower Appetizer
This appetizer will be ready in a few hours, but it's best to let it stand in the refrigerator for a day. You need to cook in glass jars. The number of spices is calculated per liter of marinade.
Ingredients
• head of cabbage;
• litere of water;
• a couple of tablespoons of salt;
• a couple of spoons of sugar;
• 0.5 cups of oil;
• 2 tsp essences;
• 3-4 cloves of garlic;
• laurel, peppercorns, any spices to your taste.
Cooking
1. Divide the head of cabbage into inflorescences. Large pieces are better not to pickle, so that it turns out to compactly lay the vegetable in jars.
2. Pour cabbage with boiling water for a couple of minutes. Throw in a colander.
3. Throw a bay leaf and peas of pepper into the jar at the bottom. Top with prepared inflorescences. It is not necessary to cool, periodically lay pieces of garlic.
4. Boil a liter of water, add sugar and salt, pour oil with vinegar. Boil a minute.
5. Pour cans with marinade cabbage. Put on the neck of the cap.
6. Wait for cooling, then refrigerate for further pickling.
7. After 4-5 hours, pickled cabbage can be tasted. We add fragrant inflorescences before serving to the table with herbs, chopped bell pepper and other vegetables.
Cauliflower appetizer for the winter
A recipe for a wonderful winter harvest. For such cauliflower you will need fresh tomatoes, they will be used for pouring.
Ingredients
• 600 g of tomatoes;
• 100 g of sweet pepper;
• 1 kg of cabbage;
• 4 cloves of garlic;
• 50 grams of sugar;
• 1 tbsp. l ordinary salt;
• 70 ml rust. oils;
• 60 ml of vinegar.
Cooking
1. Cut the tomatoes and scroll with a blender. You can chop the tomatoes in a meat grinder. If the presence of seeds is embarrassing, then use a juicer.
2. Cut the pepper simply into cubes, toss it over the tomatoes.
3. Put the tomato on the stove, let it heat up for now.
4. Wash the head of cabbage, divide into an inflorescence, toss into a tomato.
5. Cook together for exactly twenty minutes. No need to worry that the cabbage will become sour, tomato acid will not allow it.
6. Chop or just chop the garlic, prepare the butter and spices. After twenty minutes of cooking, we lay all this to the cabbage, stir.
7. After another three minutes, pour in the vinegar. To cook a savory snack, simply add the ground chili pod.
8. Let the mass boil with vinegar and immediately transfer to sterile jars, roll up.
Cauliflower and eggplant appetizer
Another option for a delicious cauliflower snack for the winter. But this time with eggplant. It turns out very fragrant and colorful.
Ingredients
• 1.5 kg of cauliflower;
• 2.5 liters of tomato juice;
• 1 kg of pepper;
• 1.5 kg of eggplant;
• 200 ml of oil;
• 200 ml of vinegar;
• 150 g of sugar;
• salt to taste.
Cooking
1. Cut eggplant in neat slices or slices, sprinkle with salt, leave for thirty minutes.
2. Pepper to clear seeds, cut into strips.
3. To sort cabbage. Throw the inflorescences in boiling water and boil for exactly three minutes.
4. Pour tomato juice into the pan, put on the stove.
5. Immediately add chopped bell pepper, put blanched cabbage.
6. Rinse the eggplant, squeeze, lay in a pan with the rest of the vegetables. Bring to a boil for twenty minutes. But we are reducing the fire for this time.
7. Add sugar, put vinegar and vegetable oil. Mix everything thoroughly and only after that try on salt. Sometimes eggplant actively absorb it. Add to taste.
8. Stir everything together again and arrange in sterile jars, roll up.
Cauliflower appetizer in breadcrumbs
To prepare such an appetizer, ordinary breadcrumbs will be needed. You can buy them or make them yourself, but use only white bread. You can use chopped salted crackers for boning cabbage, it will turn out very tasty. Sometimes croutons are mixed with sesame seeds this can also be done.
Ingredients
• average head of cabbage;
• three eggs;
• crackers (how much will go);
• spices to taste;
• frying oil.
Cooking
1. Wash the cabbage, divide into inflorescences. Pour them into boiling water and boil for about 7-8 minutes until soft. Water needs to be salted, you can add spices.
2. Beat with a fork three eggs, you can add any spices to them.
3. Heat the oil in a skillet.
4. Pour breadcrumbs into a bowl.
5. Wet the inflorescences in the egg, bread in breadcrumbs and immediately put in a frying pan. It is advisable to fry the cauliflower in deep fat so that there is a beautiful crust on all sides. But you can add oil in a small amount, but then the crust will not be on all sides.
6. We spread it on napkins, let the excess fat soak in, put it on a plate, serve a snack to the table.
Cauliflower appetizer - useful tips and tricks
• Different insects often live in cabbage inflorescences. Therefore, before cooking, the vegetable must be kept a little in cold salted water so that the "residents" leave it.
• Inflorescences will remain white and beautiful. If during cooking add a spoonful of ordinary granulated sugar to the pan.
• The taste of cabbage will be much better if you add a little granulated sugar to the marinades and dressings for snacks.
• Vinegar is not very healthy, and not everyone likes its aroma. In some dishes, it is perfectly replaced with lemon juice. Or you can try adding apple, wine and other types of vinegar.
