The nutritional value this product is very significant: vitamins and important microelements in its composition take part in all life processes human body. In addition, despite the close “relationship” with the white cabbage variety, the cauliflower inflorescences do not cause increased gas formation in the intestines. This is why cauliflower is good for breastfeeding, enriching the diet with vitamins without the risk of causing colic in the baby.
For baby food By the way, this vegetable is also very useful. Give your baby puree boiled cabbage It is possible from the age of six months. This vegetable is also recommended for the first complementary feeding. Cauliflower contains iron in significant quantities, so this product can be considered for the prevention of anemia - a common problem in infancy.
The calorie content of cauliflower is low, only 30 kcal per 100 grams. vegetable, so people watching their weight need to take note.
It is recommended that heart patients also consume this vegetable regularly, because the record potassium content helps prevent the development of severe defects and malfunctions of the heart muscle. It is also useful for people suffering from gastrointestinal diseases. acute form. Unlike other types, cauliflower does not contribute to the formation of gases in the intestines, so it can be introduced into the diet even after gastritis.
On the other hand, cauliflower is far from a panacea; it must be consumed in reasonable doses, because even the most useful product has its own nuances and contraindications, which the following information will introduce.
When should you avoid this vegetable:
- Increased stomach acidity. You shouldn’t give it up completely; you can consume it in minimal quantities.
- Kidney diseases and hypertension. Introduce into the diet only as directed by a doctor.
- Allergic reaction. Naturally, a complete refusal.
- Gout is also a reason to avoid any consumption of cauliflower. The purines it contains can not only provoke an attack, but also contribute to the further progression of the disease.
By maintaining a reasonable compromise and not abusing any product, you can expand and diversify your diet as much as possible, receiving not just pleasure from food, but also natural benefits.
How to choose and cook cauliflower correctly
Choosing a suitable head of cabbage is not difficult. It is best to buy strong and fairly tight forks with a snow-white color. If there are dark spots on the surface, the leaves are no longer green, but yellow, this vegetable is almost spoiled and is not suitable for eating.
Cooking cauliflower does not take long; the inflorescences need to be cooked for about 10 minutes, after which the main ingredient is considered ready. Boiled inflorescences are used for baking, frying and pureeing. A variety of options will help you choose optimal recipes cauliflower. All ingredients combine perfectly with the great taste of this vegetable. Best options are presented later in our article.
Battered Cauliflower Recipe
For this purpose, a batter made from dough or cheese is traditionally used. This dish can confidently be called “ business card“This vegetable, because it is with this that most of us associate cauliflower. Cooking will take a maximum of half an hour; to reduce calories, you can blot the oil with a paper napkin. Cauliflower in batter will have great taste, the possibility of serving hot and as a snack.
Required ingredients:
- a head of cabbage weighing about a kilogram;
- eggs - 4 pcs.;
- flour - 4 tbsp;
- salt and spices;
- oil for frying.
How to cook:
Disassemble the head of cabbage into inflorescences of approximately the same size, boil and cool. While the inflorescences are cooking, you can prepare the batter. There are several options for this: regular batter(egg, salt, flour and a little cold water) or more interesting cheese breading. To prepare it, you can simply add grated hard cheese or sprinkle hot inflorescences at the end of cooking.
Roasted cauliflower can simply be coated in breadcrumbs and lightly fried in a frying pan. For some gourmets, it is preferable to use beer batter, where instead of the main ingredient - water, a little non-alcoholic beer is added.
Cauliflower in the oven
More healthy preparation will be used oven. How can you cook dietary dishes and feed a picky child. You can come up with such recipes yourself, based on the principle: what is in the refrigerator.
Cauliflower baked in the oven with cheese
Required ingredients:
- small head of cabbage;
- milk - 3 tbsp;
- sour cream - 4 tbsp;
- hard cheese - 200 gr;
How to cook:
Disassemble the head of cabbage and boil it. Meanwhile, prepare the filling: mix sour cream with milk, spices and grated cheese. Grease the baking sheet well with melted butter, then place the boiled inflorescences. Pour the dressing evenly on top and bake in the oven (temperature 220 degrees) for about 15 minutes. You can simply sprinkle cheese on top, but only at the end of baking.
Cauliflower casserole in the oven
Required ingredients:
- medium size forks;
- cream - 0.5 cups;
- eggs - 3 pcs.;
- chicken fillet- 400 gr;
- hard cheese - 200 gr;
- oil for greasing the baking sheet;
- salt, spices and chopped herbs.
How to cook:
Boil the cabbage, florets by florets, also boil the chicken fillet and cut into small portions. Make a sauce from eggs, cream and spices. Mix cabbage and meat and place on a baking sheet. Pour the sauce on top and place in an oven preheated to 200 degrees for 20 minutes. About five minutes before final readiness, sprinkle grated cheese and chopped herbs on top. Serve hot.
Cauliflower Soup Recipe
It is impossible to imagine dietary nutrition without first courses. Prepared cauliflower soup has excellent taste, low calorie content, and at the same time it is extremely nutritious and healthy. With such soups you can not only please your family, but also serve them at a feast.
Healthy and low-calorie soup
Required ingredients:
- half a head of cabbage;
- chicken meat - 300 gr;
- rice cereal - 100 g;
- potatoes - 3-5 pcs.;
- water - 2.5 l;
- carrots - 1 pc.;
- spices, salt and herbs.
Preparation:
Boil the broth, remove the meat and divide into pieces. IN ready broth cook rice and chopped vegetables: carrots, potatoes and onions. At the end of cooking, add the meat and separated cabbage inflorescences. After the rice and potatoes are ready, serve, garnishing the soup with herbs,
Cauliflower soup
Required ingredients:
- medium sized cabbage;
- potatoes - 3-5 pcs.;
- onion (you can use leek) - 1 pc.;
- cream - 200 gr;
- carrots - 1 pc.;
- salt, spices and herbs to taste.
Preparation:
Peel and cut vegetables: potatoes and onions into cubes, carrots into half rings. Separate the head of cabbage into inflorescences of approximately the same size. Pour a little oil into the bottom of the pan and fry the carrots and onions. Then add potatoes, cabbage and pour everything over warm water(preferably already boiled, from a kettle). Add salt and cook until the potatoes are completely cooked.
Remove the vegetables and grind in a blender. For a more delicate consistency, it is advisable to add a little water from the broth. The soup can be flavored with spices and chopped garlic. Pour the resulting creamy mixture into the pan again, add cream and heat a little, being careful not to boil. Garnish with herbs and serve with prepared wheat bread croutons.
Cauliflower salad
Required ingredients:
- medium sized cauliflower;
- one green apple;
- sour cream for dressing - 4 tbsp;
- pickled vegetables: pepper, eggplant and garlic - 1 pc.;
- oil for frying;
- salt and spices.
How to cook:
Disassemble the inflorescences and boil. In order to find out how long to cook cauliflower, it will be enough to check it for doneness with a fork or knife. Drain the water, leaving a little marinade for dressing. Fry the inflorescences in a frying pan, dry on a napkin to remove excess oil. Cut apples, peppers and other vegetables into cubes, garlic into petals. Combine all ingredients in a salad bowl and add salt to taste. The dressing is served in a separate container. To prepare it, you need to mix sour cream and a little cooled cabbage broth, add herbs and chopped garlic.
This salad is sure to create a sensation at the table, so be prepared to share the secret of its preparation.
Pickled cauliflower
An excellent snack option. It's quick and easy to prepare, so there's a chance to please even unexpected guests. The use of spices can be adjusted to suit your taste, it is usually easiest to buy ready set, for example for Korean salads. Korean-style cauliflower will please many gourmets who are accustomed to focusing on their own preferences.
Required ingredients:
- medium sized cabbage;
- olive or sunflower oil- 3 tbsp;
- vinegar- 2 tbsp;
- green onions - 1 bunch;
- garlic - 3 cloves;
- salt and spices to taste.
How to cook:
First of all, you need to boil the inflorescences until half cooked and make a marinade. To do this, chop the onion and garlic, fry a little in a frying pan to give it more bright aroma and specific taste. In a separate container, mix vinegar and spices, you can even add some raisins and fennel seeds for a piquant flavor. Add the fried onion to the marinade, dilute with 4 tablespoons of cabbage broth, then pour the resulting liquid over the boiled inflorescences. Leave to marinate for at least an hour, after which the dish is ready to eat.
Cauliflower in a slow cooker
This unique device has made the life of housewives all over the world much easier, so it is not surprising that more and more more recipes and ways to cook your favorite dishes using multicookers. When choosing the necessary modes, take into account the model of your equipment, as well as the experience of previous preparations.
How to cook cauliflower in a slow cooker?
Cool the pre-cooked inflorescences. Beat two eggs with salt and spices, dilute the mixture a little cold water. Dip cabbage inflorescences into the resulting batter, then roll in breadcrumbs, semolina or flour and fry in a slow cooker on a suitable setting without a lid. Everything must be stirred periodically, after the appearance golden crust- take it out and dry it a little on a napkin. Serve with greens.
Cauliflower dishes are an excellent option for everyday dinner and holiday table.
There are many successful recipes thanks to which you can truly enjoy this delicious, and most importantly, healthy vegetable. The use of boiled inflorescences in children's and dietary nutrition is very justified, because in terms of content useful microelements and vitamins, cauliflower has few competitors. There are also contraindications that are unwise to ignore, so read them.
The best recipes presented in this article will tell you and help you learn how to cook cauliflower tasty, quickly and keeping its unique composition intact. Using basic methods as a basis, you can alternate and vary the ingredients used to create completely new dishes and tastes.
I don’t think that I will open America now by reporting all the beneficial aspects of cauliflower. But I can’t help but say what attracts most gourmets to this vegetable. Yes, yes, that she is in the first positions among dietary products. What does this mean? That she should become the leader of our menus too!
In addition, there is a huge list of dishes that are prepared using cauliflower. That is, these are soups, main courses, salads and appetizers, casseroles and even desserts! Unpretentious in any way, healthy and tasty, it turns out that sometimes (albeit infrequently) it may not be subjected to heat treatment.
Our heroine has an equally short track record in terms of methods of preparing it. Yes, it is boiled, steamed, stewed, fried, baked. Therefore, you can use pots, frying pans and kettles, multicookers, steamers, microwave ovens, gas and electric ovens and other appliances.
I offer this selection of recipes for dishes that can be prepared throughout the week. And first I will offer a cauliflower omelette. Soft, tasty, healthy, in a delicate egg-milk-cheese filling... In a word, let's get to work!
Light and tender omelette made from cauliflower and vegetables - step-by-step recipe with photos
I really like this dish. After all, it is so quick and easy to prepare that you can put it on the table often. Moreover, your family will also like it. What I can add is that the ingredients can be manipulated towards your favorite foods. The main thing is to find the proportion of vegetables and filling. Then you will get what you dream of!
Ingredients
- Cauliflower – 150 g
- Bell pepper – 70 g
- Carrots – 50 g
- Dill – 1 sprig
- Parsley – 1 sprig
- Eggs – 2 pcs.
- Milk – 100 ml
- Cheese – 70 g
- Spices - to taste
- Salt - to taste
- Breadcrumbs
- Vegetable oil - for frying
- Butter - for frying
How to cook an omelette with cauliflower - step-by-step recipe with photos
Let's immediately lay out all the ingredients, wash them, in a word, prepare them so as not to be distracted during the process. After all, everything will have to be done one by one and quickly. So, let's start with cauliflower. Let's wash it. Divide into umbrellas. True, I went further and divided it into smaller parts. The omelette will then be more tender.
Step 1: Cauliflower
Immediately pour some water into the saucepan and put it on the fire. And let's cut the carrots. I liked this format.
Step 2. Tweak the carrots
We wait until the lightly salted water boils so that we can cook the cabbage and carrots for just a few minutes. And let's do further cutting. I had bell peppers of all colors. It is so beautiful! We can set it up in any format.
Step 3. Pepper slices
Cabbage and carrots, if they have been boiling for two minutes, can be safely removed with a slotted spoon. Now you need to prepare the most delicate filling. To do this, beat two eggs into a bowl. And beat them well and pour in the milk.
Step 4. Egg-milk mixture
Cheese... I understand that you can grate it more. He puts all these components together so well! We will rub in any format. And pour it into a bowl with the mixture.
Step 5. Add grated cheese
Mix all these three components very well! To make it even tastier and more aromatic, let’s season this mixture with something that you really love. I had a mixture of salt and my favorite Italian herbs.
Step 7. Chop the greens
Mix all the ingredients. Let the frying pan heat up and add oil. Let's put vegetables in it.
Step 8. Vegetables in a frying pan
And here it comes important point. After all, we don’t just have a liquid mass – there’s so much in it! To calculate it correctly, that is, so that it covers the entire volume of vegetables, lay out the filling big spoon. We try to distribute it as evenly as possible!
Step 9. Distribute the filling evenly among the vegetables.
Having spread out the filling, you can flavor our future omelette with something one more time. You will later be convinced that this is the right step. We hardly added any salt to the dish!
Step 10. Sprinkle with spices again
That's all. All that remains is to adjust the stove. After all, a strong fire will damage the omelette, and a weak one will simply ruin it. Let's cover with a lid and... don't time it, but don't leave even for a second!
Step 11. Covered omelet
Why shouldn’t you time it, why shouldn’t you leave when everything is cooking over low heat? But because the omelette will be cooked literally before your eyes, and in almost a few minutes! Do you see how he got up? Slice while it's hot!
Step 12. The omelet is ready. Bon appetit!
Amazing cauliflower and potato soup
The most tender, aromatic and delicious, everyone will love this soup! Especially useful for children and those who are always losing weight...
Ingredients:
- Broth – 1-1.5 l
- Potatoes – 3-4 pcs.
- Leek – 60 g
- Cauliflower – 400 g
- Garlic – 1 clove
- Water – 0.6 l
- Butter - for frying
- Hard cheese – 60 g
- Greens – 2 sprigs
Making a hearty creamy cauliflower and potato soup
Boil the broth in advance, preferably vegetable broth. But, if you are not fasting and are not losing weight, make broth from meat. Add the chopped potatoes to the pan. Let it boil and the heat can be reduced. Chop the leek as you like.
Divide the cauliflower into florets. IN hot frying pan melt the butter. Crush a clove of garlic and send it there. Then add leeks with potatoes and cabbage. After 5 minutes, pour water in here. Cook for ten minutes. And then, reducing the heat, cook for another 20 minutes. After cooling all the vegetables, wipe and, so that it turns out homogeneous mass(watch the consistency – if it’s too thick, add broth). Sprinkle grated cheese and finely chopped herbs on top.
Cauliflower aspic - a time-tested recipe
Don't believe me? Believe me when you make this recipe! You can manipulate the ingredients to suit your taste.
Ingredients:
- Sweet pepper – 1 pc.
- Cauliflower – 80 g
- Broccoli – 80 g
- Corn – 50 g
- Green beans – 50 g
- Green peas – 50 g
- Broth – 400 ml
- Seasoning for jellied meat – 20 g
- Sour cream - a couple of spoons
- Spices - to taste
- Salt - to taste
How to properly prepare cauliflower aspic
I suggest making aspic from vegetables (both fresh and frozen). The ratio of vegetables, depending on your taste, can be varied in one direction or another. But this aspic can give shape to meat and fish!
Let's wash all the vegetables. Bell pepper cut into small cubes. Divide the cauliflower and broccoli into convenient umbrellas. Place them in lightly salted water. After 5 minutes, you can remove and cool, but leave the broth!
In a second saucepan, cook the corn for about eight minutes. green beans and green peas. Take it out and let it cool. In a separate bowl, dissolve 20 g of jellied seasoning with gelatin in 400 ml of broth. Bring to a boil over low heat. Remove from heat and add sour cream, mixing everything thoroughly and adding spices and salt to taste. Well, all that remains is to nicely arrange the boiled ingredients into the molds and fill them with the resulting mass. Let them cool in the refrigerator!
Recipe for delicious crispy cauliflower in batter - revealing the secrets of cooking
Everyone knows. A favorite of many... And also an easy-to-prepare dish. Such a snack will diversify your diet and supply you with vitamins at the right time!
Ingredients:
- Cauliflower – 500 g
- Eggs – 4 pcs.
- Water – 100 ml
- Vegetable oil – 1 tsp.
- Flour - 200 g
- Milk – 100 ml
- Spices - to taste
Cooking delicious cauliflower in batter
Let's prepare the cabbage. That is, we will wash it thoroughly and disassemble it with such umbrellas as you like (if it is large, this is one option, if it is small, the second). Let's make the batter. According to this recipe, it will turn out thick, but also tender, light, and therefore will not absorb a lot of oil. Separate the whites from the yolks - keep them in the refrigerator, and combine the yolks with water, vegetable oil and spices. Beat in a convenient way and add flour in portions. The mass will turn out airy. Let's keep it in the refrigerator for half an hour. Boil the cabbage umbrellas (2 minutes) in a liter of water mixed with milk and spices to taste.
Remove the cabbage from the boiling water and immediately place it in cold water, to stop the cooking process. Beat the whites and gently fold into the batter. Take out the cabbage. Let's cool it. Dip in batter and fry in hot vegetable oil. Don't forget to place them on a paper napkin - this will allow the cabbage to release more fat.
An original cauliflower dessert - how to surprise your family
Hard to believe? Everything will turn out unexpectedly delicious... When serving, do not specify what this luxurious chocolate mousse with a delicate texture is made of!
Ingredients:
- Cauliflower – 1 kg
- Gelatin – 25 g
- Cocoa (powder) - to taste
- Honey - to taste
- Cinnamon - on the tip of a knife
- Vanilla - to taste
- Chocolate - optional
- Coconut flakes - optional
Easy preparation of cauliflower dessert - personally tested
Having prepared the cauliflower, disassembled it, boiled it and chopped it. Dilute the gelatin according to the instructions (25 g) and add to the cabbage along with gelatin, cocoa and fragrant honey. Beat well. Let's add some spices to the mixture (cinnamon, vanilla, etc.). Let's pour this beauty into bowls. And that’s it, be patient until everything is formed in the refrigerator (in about an hour and a half). If you grate chocolate on top, sprinkle coconut flakes, add bright berries, no one will believe that your mousse is made from cauliflower!
Cauliflower is a beautiful vegetable in every way. Beautiful - you can cook any soup or decorate a salad. Healthy - cauliflower contains almost a record amount of vitamins and other useful substances, second only slightly to its closest relative, broccoli. Delicious - cauliflower is disliked only by ardent opponents of vegetables, of which, fortunately, they are a minority. Cauliflower is quick to prepare, and you'll spend a maximum of half an hour preparing almost any cauliflower dish, with most of the time spent preparing the ingredients.
To prepare delicious cauliflower dishes, you first need to choose the right head. Choose heavy, strong heads of cabbage with fresh green leaves. Cabbage inflorescences can be not only white, but also grayish, cream, yellow, Ivory, slightly greenish and even purple - it all depends on the variety and growing conditions. The only thing that should not be on the head of cauliflower is black spots. You will have to suffer a lot cutting them out, so it is better to refuse such a purchase.
If you decide to cook boiled cauliflower, it is better to use a double boiler - this way more nutrients will be retained in the cabbage. Don't have a steamer? 
Stir in cabbage florets minimum quantity water, do not throw away the broth, but use it in preparing soup or sauce. Don't hold prepared cabbage in water, it will become soft and darken. Before cooking, you can soak the cauliflower in milk or even boil it in mineral water- so she the best way will retain its attractive appearance.
You can cook the most different dishes from cauliflower: soups, salads, casseroles, cutlets. Quick and easy recipes are made from cauliflower healthy side dishes, and it’s not a shame to put it on the holiday table stuffed cabbage - amazing dish, which is prepared simply, quickly and looks very appetizing. The Culinary Eden website offers you several cauliflower dishes, but these are only a few recipes that you can diversify, improve and change to your taste.
Light cauliflower salad
Ingredients:
1 head of cauliflower,
3-4 tomatoes,
1-2 cloves of garlic,
sour cream, salt, pepper - to taste.
Preparation:
Cut the cauliflower into florets and blanch in boiling water until half cooked. Cut the tomatoes into slices. Finely chop the garlic. Combine all ingredients in a bowl, add salt, pepper and sour cream.
Ingredients:
1 head of cauliflower,
½ cup walnuts,
¼ cup wine vinegar,
1 tsp coriander seeds,
salt - to taste.
Preparation:
Place the peeled head of cauliflower in boiling water and cook until tender. Cool and disassemble into inflorescences. Walnuts crush with a knife and crumble. Also crush the garlic with the blade of a knife. Crush the coriander seeds in a mortar or coarsely grind in a coffee grinder. Mix nuts, coriander and garlic, add wine vinegar and season the cooled cabbage.
Ingredients:
1 head of cauliflower,
1 tbsp. butter,
100 g sour cream,
1.5-2 tbsp. flour,
greens, lemon zest, salt, pepper - to taste.
Preparation:
Disassemble the cabbage into florets and boil in boiling salted water for 10 minutes. Dissolve the flour a small amount water and pour into the pan with the cabbage, stirring so that no lumps form. Boil for another 5-10 minutes, add lemon zest on the tip of a knife, sour cream and butter. Remove from heat, add herbs and freshly ground pepper to taste. This simple soup can also be prepared with meat broth.
Ingredients:
500 g cauliflower,
100 ml heavy cream,
1 onion,
1 potato,
1 tbsp. olive oil,
1 liter of vegetable broth,
salt, ground pepper - to taste.
Preparation:
Cut the potatoes and onions into cubes and fry for 1 minute in olive oil. Add the cauliflower, disassembled into florets, pour in the hot broth and cook for 20 minutes. Set aside a few cabbage florets for garnish. Using a blender, puree the soup, add salt, pepper and hot cream, bring to a boil, but do not boil. Pour into plates, place a cabbage inflorescence in each, sprinkle ground pepper and serve.
Ingredients:
1 ½ tbsp. ghee,
1 tsp cumin seeds,
2 onions,
4 dried chili peppers,
1-2 tsp. sesame seeds,
1 clove of garlic,
4 cm ginger root,
1-2 green hot peppers,
2-3 tbsp. greenery,
a pinch of turmeric,
salt - to taste.
Preparation:
Heat up melted butter Over medium heat, add the cumin seeds and fry them for 30 seconds until fragrant. Add chopped onion, turmeric for color and salt, stir and fry until golden color. Add chopped red chillies, sesame seeds, crushed garlic and half the grated ginger and cook for another minute. Separate the cauliflower into florets, add to the pan, stir, cover and simmer for 3-5 minutes, no more. Chop the green chilies, grate the remaining ginger, add to the pan and increase the heat. Add salt to taste and fry until done. Serve sprinkled with herbs.
Ingredients:
1 small head of cauliflower,
1 stack coconut milk,
1-2 tbsp. curry powder,
½ tsp. salt,
1 red onion,
1 clove of garlic,
1/3 cup water,
1 stack chopped green beans,
⅓ stack. cashew nuts,
greenery.
Preparation:
Boil half the quantity of coconut milk in a large saucepan over medium heat, add curry powder and salt, stir until no lumps remain, and add chopped onion and garlic. Simmer for a minute, pour in the remaining coconut milk and water and bring to a boil. Add green beans and cauliflower, disassembled into florets, cover with a lid and simmer over low heat until tender. Chop the cashews, add to the cabbage and remove from heat. Season with salt to taste, add curry powder if needed and serve sprinkled with herbs. If you were unable to buy ready powder curry, prepare it yourself: dry 4 in a dry frying pan over medium heat dried peppers chili, 1 tbsp. coriander seeds, 1 tbsp. cumin seeds, 1 tbsp. dill seeds, ½ tsp. cardamom seeds and ½ tsp. clove buds. Don't overdry or burn aromatic mixture, just 1-2 minutes is enough! After this, grind the chili pepper in a coffee grinder, and then the rest of the ingredients. Add 1 tbsp to the resulting mixture. turmeric and ½ tsp. cinnamon. Sift through a sieve and place in a tightly sealed container.
Ingredients:
½ head of cauliflower,
½ head of broccoli,
7 stacks broth,
1 stack couscous,
3 tbsp. olive oil,
4 sun-dried tomatoes,
50-70 g goat cheese,
red pepper, salt, green onions- taste.
Preparation:
In a large saucepan, heat the broth, olive oil and red pepper to a boil, add the couscous and remove from the heat. Cover with a lid and wait 2 minutes. Then place the cauliflower and broccoli, disassembled into small florets, into the pan, stir and cover again. After 4-5 minutes, the cauliflower and broccoli will be quite soft. Divide the couscous among plates and top with chopped Sun-dried tomatoes diced goat cheese and green onions.
Ingredients:
½ head of cauliflower,
⅔ stack. bulgur,
300 g boiled chickpeas,
4 ½ cups vegetable broth,
1 onion,
½ cup orange juice,
200 g white cabbage,
salt, olive oil.
Preparation:
Fry chopped onion in olive oil until soft, add bulgur, chickpeas and broth. Add salt and bring to a boil. Cook until the bulgur is ready, and if the mixture becomes too thick, add Orange juice. White cabbage cut into long strips, separate the cauliflower into inflorescences, place the cabbage in a frying pan, stir and simmer until tender. Serve with thinly sliced red onion and a drizzle of olive oil.
Ingredients:
1 medium head of cauliflower,
300 g minced meat,
1 onion,
150 ml sour cream,
2 tbsp. on grated cheese,
Preparation:
Pour a head of cabbage, peeled from leaves, with cold water, add salt, bring to a boil and cook for 10 minutes. Drain in a colander and let the water drain. Combine the minced meat with chopped onion, herbs and raw egg, salt and pepper to taste. Fill the cabbage with minced meat, filling all the spaces between the inflorescences, transfer it to a baking dish, brush with sour cream and sprinkle with cheese. Place in the oven preheated to 220ºC for 40-45 minutes.
Cauliflower cutlets
Ingredients:
1 head of cauliflower,
2 eggs,
4 slices of white bread,
⅓ stack. cream,
½ cup flour,
pepper, salt.
Preparation:
Separate the cabbage into inflorescences and boil until half cooked in salted water. Drain in a colander, drain and finely chop with a knife. Soak in cream White bread. Separate the whites from the yolks and beat. Place the yolks, soaked white bread and flour into the cabbage and mix. Fold in the whipped whites. Spread the cabbage mixture with a spoon and fry in vegetable oil on both sides.
Ingredients:
1 medium head of cauliflower,
300-400 g of meat,
1 stack boiled chickpeas,
1 onion,
3 tomatoes
3 cloves of garlic,
1 tbsp. flour,
½ lemon
3 tbsp. olive oil,
greens, salt, pepper - to taste.
Preparation:
Separate the cabbage into florets and boil in boiling salted water until almost done. Heat olive oil in a deep frying pan, add chopped garlic and heat until fragrant. Add chopped meat and fry until golden brown. Add chopped onion, sliced tomatoes and reduce heat. Simmer for 20 minutes until the meat is cooked through. Add chopped herbs, salt and pepper. Dissolve 1 tbsp in lemon juice. flour, pour into the pan, stir and let it boil. Remove from heat, add cabbage and chickpeas to the pan and stir gently.
Ingredients:
1 medium head of cauliflower,
2-3 eggs,
breadcrumbs,
salt, pepper, spices - to taste,
vegetable oil- for deep frying.
Preparation:
Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5-10 minutes and drain in a colander. Scramble the eggs with salt, pepper and spices to taste. Dip each inflorescence in egg mixture, then roll in breadcrumbs and fry until golden brown.
Cauliflower Casserole
Ingredients:
1 large head of cauliflower,
1 can of green peas,
150-200 g cheese,
1 stack cream,
3 eggs,
salt, pepper, herbs - to taste.
Preparation:
Separate the cabbage into inflorescences and blanch in boiling water for 5-10 minutes. Place the cabbage in a baking dish along with the peas. Beat eggs with cream, add herbs and salt to taste and pour over cabbage and peas. Sprinkle with grated cheese and place in the oven preheated to 200ºC for 20 minutes. This the simplest casserole can be prepared with canned corn, and also add meat for satiety.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
dietdoctor.comIngredients
- 1 head of cauliflower;
- 1 lemon;
- 2 cloves of garlic;
- 1 tablespoon chopped fresh ginger;
- 1 tablespoon chopped onion;
- 1 tablespoon turmeric;
- 1 teaspoon sea salt;
- 120 ml greek yogurt or coconut milk;
- 120 ml olive or melted butter;
- a few sprigs of parsley.
Preparation
Remove the leaves from the cauliflower and place it in plastic bag. Mix lemon juice, minced garlic, ginger, onion, turmeric, salt and yogurt. Pour the marinade into the bag, close it and shake well. Place the bag in the refrigerator for at least an hour. To marinate the cabbage better, leave it in the refrigerator overnight.
Place the pickled cauliflower on a baking sheet and bake in an oven preheated to 180°C for 45–60 minutes. It should soften on the inside and brown on the outside.
Before serving, baste the cabbage with oil and sprinkle with chopped parsley leaves.
jamieoliver.com Ingredients
- 1 teaspoon cumin (cumin);
- 2 teaspoons mustard seeds;
- ½ teaspoon chili powder;
- 1 teaspoon black peppercorns;
- 200g self-raising flour (or 200g regular flour and 1¹⁄₂ teaspoon baking powder);
- ½ teaspoon turmeric;
- 350 ml cold beer;
- sea salt - to taste;
- 1 head of cauliflower;
- ½ cup olive oil;
- ½ bunch of parsley;
- 1 lemon.
Preparation
Grind the cumin, mustard seeds, chili and black pepper well in a mortar. Mix the resulting powder with flour and turmeric. Pour in almost everything and beat thoroughly. The consistency of the batter should resemble thick cream. If it's too thick, add more beer. Then season the batter with sea salt.
Disassemble the cauliflower into small florets, and cut the stalk into pieces 2 cm thick. Rinse the cabbage and drain in a colander. All excess liquid should drain off. Remaining water can be blotted with a paper towel. Place the cabbage in a bowl and sprinkle with regular flour.
Heat the oil in a deep saucepan. Remove excess flour from cauliflower. Dip the inflorescences into the batter, transfer to hot oil and fry until golden brown crust, turning over periodically.
Don't try to cram all the cabbage into the saucepan at once. Fry it in batches.
Finally, dip parsley leaves into the batter and place in a saucepan with butter for 40 seconds.
Transfer the finished cabbage to a paper towel to drain. excess fat. Salt, sprinkle lemon juice and garnish with parsley in batter.
Serve immediately: this way the dish will be tastier and the crust will remain crispy.
foodnetwork.com Ingredients
- 1 large head of cauliflower (approximately 1,200 g);
- 4 tablespoons olive oil;
- sea salt - to taste;
- 800 g tomatoes in their own juice;
- 1 ½ cups water;
- 5 cloves of garlic;
- 1 large red pepper;
- 2 tablespoons of tomato paste;
- 1 bunch of basil;
- 10 lasagna sheets;
- 200 g ricotta;
- 1 large egg;
- 200 g grated mozzarella;
- 50 g grated parmesan;
- a few sprigs of parsley.
Preparation
Place the cauliflower florets in a bowl, drizzle with 1 tablespoon olive oil and season with salt. Mix well and place the cabbage in one layer on a baking sheet. Bake in an oven preheated to 220°C for 30–35 minutes until the florets are softened and lightly browned. Turn the florets once during cooking. Then cool the cabbage.
Place the tomatoes in a bowl and mash them. Pour water into a tomato can, shake and pour the contents into a bowl.
Heat 1 tablespoon of olive oil in a frying pan and add 4 sliced garlic cloves and ½ teaspoon of salt. Fry over medium heat for 2 minutes. Add the diced peppers to the pan and cook for another 8 minutes.
Add to vegetables tomato paste and mix well. Then add tomatoes and 4 basil leaves. Bring the mixture to a boil, reduce heat and simmer for about 40 minutes, stirring occasionally. The sauce should thicken.
Meanwhile, bring to a boil salt water in a large saucepan. Place lasagna sheets into pan one at a time and cook until al dente according to package directions. Place the sheets in a colander to drain. Then brush them with the remaining olive oil.
Grind the ricotta in a blender a raw egg, ⅕ cooked cauliflower and chopped garlic clove until smooth. Add chopped basil leaves to this mixture and grind it again in a blender.
Take a baking dish approximately 20 x 35 cm. Grease it with ¼ cup of tomato sauce. Place 4 lasagna sheets on top, trimming off any excess. Top them with ¹⁄₂ ricotta mixture, ¹⁄₂ cooked cauliflower, ⅓ tomato sauce mixture, ⅓ grated mozzarella and ⅓ grated Parmesan. Cover with three lasagne sheets, repeat filling and cover with remaining sheets. Place on top tomato sauce, mozzarella and parmesan.
Cover the pan with foil and bake in the oven for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is browned. Let cool for 10 minutes before serving to make it easier to cut, and sprinkle with chopped parsley leaves.
jamieoliver.com Ingredients
- 1 head of cauliflower;
- 2 teaspoons of cumin (cumin);
- 2 teaspoons whole coriander;
- ¼ teaspoon chili powder;
- sea salt - to taste;
- a little olive oil;
- 1 piece of butter;
- a handful of raw almonds without husk;
- 1 lemon.
Preparation
Separate the cauliflower into florets. Dip them in boiling salted water for a couple of minutes and drain in a colander. All excess liquid must drain off, otherwise the cabbage will not cook properly.
Grind the cumin and coriander. Mix them with chili powder and salt. Add chopped almonds to the spices, mix and fry in a dry, heated frying pan. After a couple of minutes, place the cauliflower florets there, after rubbing them with a mixture of olive and butter.
When the cabbage begins to brown, add lemon juice and zest. Mix well and fry for another minute. Then transfer the pan to an oven preheated to 200°C for 15 minutes to crisp up the cauliflower.
jamieoliver.com Ingredients
- 2 cloves of garlic;
- 50 g unsalted butter;
- 50 g sifted flour;
- 600 ml semi-skimmed milk;
- 500 g fresh or frozen broccoli;
- 75 g grated cheddar cheese;
- sea salt - to taste;
- 1 kg fresh or frozen cauliflower;
- 2 slices of ciabatta;
- 2 sprigs of thyme;
- 25 g almond petals;
- 1 tablespoon olive oil.
Preparation
Cut the garlic into thin slices, place in a frying pan with butter and fry over medium heat. When the butter melts, add flour, stir and after a minute begin to gradually pour in milk, stirring constantly.
Add the broccoli to the pan and simmer for about 20 minutes until the florets begin to fall apart. Then grind this mixture with a blender until smooth. Add half the grated cheese and salt.
Separate the cauliflower into florets, place in a baking dish, pour the cheese mixture over it and sprinkle with the remaining grated cheese. Grind the bread in a blender, mix the bread crumbs with chopped thyme leaves, almond petals and butter and sprinkle the mixture over the cabbage.
Place the pan in an oven preheated to 180°C for an hour. The cabbage should be well baked and covered with a golden crust.
spoonforkbacon.com Ingredients
- 1 piece of butter;
- 1 large onion;
- 1 large head of cauliflower (about 900 g);
- 1 potato;
- 700 ml vegetable broth;
- 400 ml milk;
- salt - to taste;
- 100 g cheddar cheese.
Preparation
Heat the oil in a deep saucepan or sauté pan. Add the chopped onion and fry for 5 minutes, stirring occasionally, until it softens.
Separate the cauliflower into florets. Peel the potatoes and cut them into cubes. Add vegetables to onions, add broth and milk, salt and pepper. Bring to a boil, reduce heat and leave to simmer for half an hour. The cauliflower should become soft and the potatoes should fall into pieces.
Beat the contents of the pan with a blender until smooth and creamy. If you want to serve the soup in mugs, add a little more milk so that it is not too thick.
The finished soup can be stored in the refrigerator for up to two days, and in the freezer for up to a month.
Before serving, reheat, pour into plates or mugs and garnish with cubes of cheese or herbs.
steamykitchen.com Ingredients
- 1 head of cauliflower;
- 2 glasses of water;
- 3 tablespoons milk;
- 1 tablespoon butter;
- 2 tablespoons of low-fat sour cream;
- ¼ teaspoon garlic salt;
- ground black pepper - to taste;
- a few green onions.
Preparation
Separate the cauliflower into florets and remove the stalk. Bring the water to a boil and add the inflorescences to the pan. Cover with a lid and simmer over medium heat for 12-15 minutes. The cabbage should become very soft.
Place the inflorescences in a colander to drain excess water. Mix cabbage with milk, butter, sour cream, salt and pepper until pureed. Before serving, garnish with chopped green onions.
picmia.com Ingredients
- 1 head of cauliflower;
- 3 eggs;
- 3 slices of bacon;
- 50 ml mayonnaise;
- 1 tablespoon table mustard;
- 1 teaspoon salt;
- ground black pepper - to taste;
- 1 onion;
- ¾ cup frozen peas;
- 2 pickled cucumbers.
Preparation
Disassemble the cabbage into florets and cut into small pieces. Place them in a pan of water, bring to a boil and cook for another 10 minutes. Place the cabbage in a colander and cool.
Hard boil and cut into small cubes. Fry the bacon and cut into small pieces. In a salad bowl, combine mayonnaise, mustard, salt and pepper. Add cauliflower, eggs, chopped onions, defrosted peas, diced cucumbers and bacon.
Mix well and refrigerate for 2-24 hours. The longer the salad is in the refrigerator, the tastier it will be.
geniuskitchen.com Ingredients
- 60 ml red wine vinegar;
- 60 ml olive oil;
- 2 tablespoons of water;
- 1 kg cauliflower;
- 1 Bay leaf;
- 1 clove of garlic;
- ½ teaspoon lemon pepper;
- 100 g grated carrots;
- 50 g chopped red onion;
- several sprigs of parsley;
- ¼ teaspoon dried basil.
Preparation
In a small saucepan, bring vinegar, oil and water to a boil. Place the cauliflower, bay leaf, thinly sliced garlic and lemon pepper into a large saucepan.
Pour the contents of the saucepan into the pan and stir. Cover the pan and refrigerate overnight or for at least 6 hours. Stir the cabbage occasionally.
Then add carrots, onions, chopped parsley leaves and basil and mix well. Place the salad in the refrigerator for another 2 hours. Before serving, remove the bay leaf from the salad.
feastingonfruit.com Ingredients
- 600 g cauliflower inflorescences;
- 400 ml plant milk(for example, soy or coconut);
- 70 g cocoa;
- 10 dates;
- ½ teaspoon vanilla extract or ¼ teaspoon vanillin.
Preparation
Steam the florets for 10-15 minutes until very soft. Mix all ingredients in a blender until smooth.
You can serve the dish immediately, or you can cool it first. The pudding can be stored in the refrigerator for no longer than a day.
One type of cabbage is cauliflower. It has a particularly delicate taste, which is why it is used in a variety of recipes, be it regular salad or preparation for the winter. This cabbage owes its name to its inflorescences, which resemble small flowers. You will learn what delicious things to cook from it from the recommendations and recipes below.
How to cook cauliflower
Before it is processed or prepared in any other way, it is divided into smaller florets. Cooked on them dietary broths They are in no way inferior to chicken ones. Flowers with leaves are also used as side dishes for main meat dishes or salads.
Cooking methods:
Omelet, pancakes, stews, cutlets or meatballs, freeze or pickle for the winter - these are just some of the options. In general, this vegetable can:
- Marinate. When canning, the product is poured with marinade, resulting in a spicy pickle.
- Fry. You can fry the inflorescences immediately or boil them first.
- Put it out. For women trying to lose weight, this great option dietary nutrition.
- Cook. The calorie content of the vegetable will be only 30 kcal per 100 g. This can even be done in the microwave.
- Bake. The oven is another dietary option.
Delicious recipes for the winter
In addition to casseroles or salads, this vegetable is suitable for preparations under the lid. The simplest option- it's an assortment. Combination with bell peppers, cucumbers or tomatoes gives excellent taste. There are recipes with the addition of apples. It is possible to store such preparations from cauliflower for the winter until spring, even at home, and not just in the cellar.
Salad for the winter
Snack by this recipe Perfect for chicken or other types of meat, because anything goes well with vegetables. Light salad, but beautiful, so it will become good addition even to festive table. The main thing when canning is to prepare the ingredients and sterilize the jars. The following simple salad recipe for the winter will help you make pickling.
Ingredients:
- vinegar 9% – 200 ml
- sugar – 0.2 kg;
- salt – 2 tbsp. l.;
- vegetable oil – 200 ml;
- bay leaf – 8 pcs.;
- water – 1.3 l;
- peppercorns, allspice and black – 15-20 pcs.;
- onion – 0.5 kg;
- bell pepper – 0.75 kg;
- color cabbage – 2 kg.
Cooking method:
- Chop the pepper into strips and the onion into half rings.
- Blanch the cabbage for about 2 minutes, then let cool.
- Distribute bay leaf and pepper into sterilized jars, then all the vegetables.
- Add salt and granulated sugar and pour the oil into the water, boil it, then pour in the vinegar.
- Fill jars with marinade and boil in a deep saucepan for 10 minutes.
- Roll up with sterilized lids and store.
Pickled cauliflower
If you are wondering how to pickle cauliflower, then this recipe is for you. It is simple but tasty, and the composition of the snack is very rich. When marinating, garlic is used, a lot aromatic herbs and horseradish, which make the taste more velvety and make the vinegar almost invisible. A salad will do with potatoes or roast meat - it goes down with a bang.
Ingredients:
- horseradish root – 1 pc.;
- cherry, horseradish, currant leaves - 2 pcs.;
- bay leaf – 1-2 pcs.;
- garlic – 3 heads;
- head of cabbage – 1.5 kg;
- dill - 3-4 umbrellas;
- vinegar 9% - 50 ml;
- bell pepper, carrots – 3-4 pcs.;
- water – 1 l;
- onion – 1 pc.;
- sugar, salt - 2 tbsp. l.;
- peppercorns, black and allspice - to taste.
Cooking method:
- Place all the herbs, pepper, peeled garlic, dill, horseradish root, and onion cut in half into jars.
- Fill with cabbage inflorescences, coarsely chopped peppers and carrots to the shoulder level, pour in boiling water.
- After half an hour, pour a liter of water back into the pan, add sugar and salt, boil for a few minutes and add vinegar.
- Return the marinade to the jar and roll it up.
Korean style for the winter
How to make another amazing appetizer? You can use the Korean cauliflower recipe for the winter. Even those gourmets who are not big fans of Korean salads will like the crispy ingredients in the marinade. Bell and red peppers, carrots with spicy aromatic spices will especially delight lovers of spicy savory snacks.
Ingredients:
- salt – 1 tbsp;
- garlic – 2 cloves;
- cardamom, nutmeg– 0.5 tsp;
- sunflower oil – 100 ml;
- cloves – 0.5 tsp;
- vinegar 9% – 100 ml;
- carrots – 1 pc.;
- bell pepper – 0.3 kg;
- ground black pepper – 1 tbsp. l;
- sugar – 0.1 kg;
- cabbage head – 1 kg;
- water – 0.65 l.
Cooking method:
- Place the inflorescences in boiling water for a couple of minutes.
- Process the carrots on a grater, which is intended for Korean salads, crush the heads of garlic, chop the bell pepper into strips.
- Combine all the spices and vegetables and pack the mixture tightly into jars.
- Mix the last 5 components, boil for 2 minutes, pour into jars to the level of the neck, cover with lids.
- Place the rolls in a larger pan, pour water just below the hangers. Boil for 10 minutes, seal.
In tomato sauce for the winter
Another bright and delicious preparation– cauliflower in tomato for the winter. Such an appetizer can definitely be a table decoration, especially for a holiday. Its taste goes well with stew, potatoes, fried fish and even spaghetti. Spicy and thick sauce makes the salad denser and more appetizing, so it can also serve as an independent snack.
Ingredients:
- granulated sugar – 0.1 kg;
- vinegar 9% – 150 ml;
- bell pepper – 0.2 kg;
- garlic – 50 g;
- tomatoes – 2 kg;
- cabbage inflorescences – 2 kg;
- sunflower oil – 1 tbsp. l.;
- salt – 2 tbsp. l.
Cooking method:
- After first dousing it with boiling water, remove the top layer from the tomatoes and grind them in a meat grinder.
- Cut the peeled peppers into large slices.
- Take a saucepan with a thicker bottom, place tomatoes, peppers, salt and sugar in it, add oil. Stir, boil, add cabbage inflorescences.
- Boil for another 20 minutes, then add vinegar and garlic.
- After 5 minutes, start putting everything into jars and seal with lids.
Cauliflower Recipes
Along with preparations, such cabbage is also used for cooking everyday or even holiday dishes. Bake with Bechamel sauce, boil, fry in batter, add to soup - nutritious and juicy dish It will work out in any of the options. Below you will find a selection different recipes with photo. They will help you prepare not only very aromatic, but even beautiful dish.
Baked in the oven with cheese
Taste cheese crust leaves no one indifferent. Under it, any dish becomes more appetizing. Even ordinary baked potato it looks completely different when a golden crust covers it on top. It turns out no worse in the oven with cheese, which is called “gratin” in French cuisine. You can prepare it according to the recipe with the photo below.
Ingredients:
- egg – 1 pc.;
- cabbage head – 0.5 kg;
- cheese, preferably low-fat – 100 g;
- garlic – 1 clove;
- thick sour cream or cream - 3-4 tbsp. l.
Cooking method:
- Boil the inflorescences and place in an oiled baking dish.
- Combine sour cream with eggs and spices.
- Pour the sauce over the vegetables and spread the cheese layer on top.
- Send to bake until done. Once the crust appears golden brown, the dish is ready.
Cauliflower soup
There are many options for preparing cabbage soups - vegetarian, with seafood or puree soup. All of them have a delicate velvety taste. Cooking each one will not take much time and effort. You can cook the soup with broth or just water. In the latter case, the dish will turn out leaner. Even an inexperienced cook can prepare the soup using a recipe with a photo or video.
Ingredients:
- color cabbage – 0.25 kg;
- broth - 2 l;
- carrots – 1 pc.;
- onion – 1 pc.;
- vermicelli – 0.1 kg.
Cooking method:
- After the broth boils, add the onion and diced potatoes into it.
- After 5 minutes, add chopped medium carrots there.
- Wash the cabbage inflorescences, separate them into smaller ones, and add them to the rest of the vegetables.
- After 10 minutes, add vermicelli, throw in bay leaf, cook for 5 minutes.
- Add greens, salt to taste.
Fried cauliflower in batter
The concept of batter is known to almost everyone. It consists of flour, salt and eggs. The first one is often replaced breadcrumbs. Each inflorescence needs to be dipped in this batter. Then all that remains is to fry everything. The main component of the dish can be fresh or frozen. In any case, the battered recipe will definitely not leave anyone indifferent, so it’s worth trying.
Ingredients:
- grated cheese – 1 handful;
- head of cabbage – 1 kg;
- flour - 3 tbsp. l.;
- dry herbs – 1 pinch;
- egg – 4 pcs.
Cooking method:
- Separate the washed inflorescences into smaller pieces, boil them in slightly salted water for 12 minutes, then let cool.
- Beat the egg with herbs, salt, add flour.
- Dip each “flower” in batter and fry in hot oil.
- Place on a plate and sprinkle with cheese.
With an egg in a frying pan
Eggs are also used here, but the dish is prepared much faster and lasts longer than in other recipes. You can serve it with sauce, for example, sour cream and garlic. This way the dish will not seem too simple, and will become much more appetizing. If you are interested in how to deliciously fry cauliflower in a frying pan with an egg, then use the recipe below.
Ingredients:
- tomato – 1 pc.;
- cheese – 150 g;
- cabbage head – 1 pc.;
- onion – 1 pc.;
- bell pepper – 1 pc.;
- egg – 5 pcs.;
- mushrooms – 200 g.
Cooking method:
- Wash the vegetables with mushrooms, cut into cubes, and disassemble the head of cabbage into flowers and boil.
- Vegetable slicing sauté with mushrooms in a frying pan, pepper and salt.
- Add cabbage inflorescences, pour eggs on top, spread cheese, simmer for 5-7 minutes.
Salad with cauliflower and tomatoes
Fast and snack– cauliflower salad with tomatoes. These ingredients go well together. For holiday salad It is recommended to take only the upper small flowers. The everyday version is often prepared even from the stalk - you just need to cut it into cubes. You can simply have a salad as a snack during the day or add it to your dinner menu.
Ingredients:
- tomato – 1 pc.;
- head of cabbage – 0.3 kg;
- onion – 1 pc.;
- cucumber – 2 pcs.
Cooking method:
- Disassemble the head of cabbage into smaller inflorescences, rinse and boil.
- Clean cucumbers and cut the tomatoes into cubes, onions into half rings.
- Combine all the ingredients, pour in a little vegetable oil, add salt and mix.
In a slow cooker
How to cook cauliflower in a slow cooker, tasty and also healthy? It has a steam processing function, thanks to which the vegetable practically does not lose microelements and other substances that are included in the composition. The benefits of eating such a dish are undeniable. Steamed cabbage can be served as part of vegetable side dish to meat.
Ingredients:
- water – 1 l;
- cabbage head – 1 kg.
Cooking method:
- Pour water into the multicooker bowl, and add 1 bay leaf there.
- Place the cabbage in a steaming container.
- Close the lid and turn on the “Steam” mode for 25 minutes.
Delicious dishes - cooking features
Before you cook cauliflower in a tasty and healthy way, you should study a few recommendations. When frying, add a little butter to make the taste softer and piquant. When cooking, try seasoning the water with sugar. It will help the product preserve White color. To give delicate taste worth replacing plain water mineral.
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