Some sources indicate that the birthplace of cauliflower is Syria, but already in the second millennium BC, the vegetable was popular in ancient Rome, not only in the cuisine of aristocrats, but also among the poor. In Russia, modern types of white cabbage were common even in the pre-Christian period, and white cauliflower first appeared only on the table of Catherine the Great, and was for a long time a dish of aristocrats.
Many products and dishes from them in Russian cuisine became popular only in the post-Soviet era. Cauliflower is a diet vegetable from this list. But its taste and useful properties were quickly and truly appreciated by foodies and nutritionists. The problem, as before, is that the assortment of cauliflower dishes is not as large as, for example, dishes including potatoes. Let's try to expand it a bit by adding a few casserole recipes.
Cauliflower with eggs in the oven - the main technological steps
The baked egg and cheese uniquely form a golden crust, no matter what component of the dish they are combined with, and cauliflower with these products is an unusually tasty dish, even without the addition of other ingredients.
The dense texture of cabbage inflorescences, the presence of vegetable protein in them and the neutral taste of the vegetable allow you to make almost any culinary composition with cauliflower. It can be a great addition to various vegetables, mushrooms, poultry, pork, rabbit, sausages and other meat products.
In vegetable casseroles, cauliflower with sauces including tomato is most interesting. For meat and cauliflower casseroles, sauces based on sour cream and other dairy products, with the addition of garlic, nuts, are suitable. A variety of spicy herbs and spices will allow you to get many shades of taste for the simplest dishes.
In its raw form, cauliflower is used in salads, previously keeping it in various marinades. For second courses, it is usually cooked. For use in casseroles, cabbage is previously blanched or boiled. There are recipes for national cuisine in which baked pickled cauliflower.
In order to achieve the simultaneous readiness of meat and cabbage casseroles with different durations of heat treatment, the products are prepared separately at first, and then they are combined and covered with sauce, cheese, baked in the oven, in a finished or semi-finished form.
In addition to individual inflorescences baked in the oven, soufflé is prepared from cauliflower, with the addition of cream (milk) and eggs. Vegetables can serve as a component of minced meat and vegetables.
1. Cauliflower with an egg in the oven - a simple casserole
Products:
Boiled Cauliflower 450 g
Peeled potatoes 600g
Tomatoes, fleshy 360 g
Garlic 40 g
Smoked Cheese 350 g
Boiled eggs 6 pcs.
White onion 150 g
Parsley 120 g
Oil, olive 50 g
Green peas, fresh 150 g
Dill 50 g
Sour cream, homemade 200 g
Bay leaf, a set of spices (to taste)
Sweet and sour sauce (for serving)
Operating procedure:
Wash and divide the head of cauliflower into inflorescences. Large flowers cut in half along. Cook them by adding salt, a bay leaf, a clove of chopped garlic, a few peas of allspice and a bunch of dill.
Wash the peeled potatoes and cut into circles (0.5 - 0.8) cm. Select the tomatoes with thick pulp, blanch them by making cuts on the skin, then remove it, and cut the tomatoes into circles. Cut the onion into rings. Peel the boiled eggs and also cut in circles, across. Grate the cheese on a grater, chop the parsley. Whip the sour cream by adding chopped greens at the end.
Grease a deep form with oil. Spread potatoes, tomatoes, cabbage, onions, eggs in layers. Grease each layer with cooked sour cream. Sprinkle a dish of hard grated cheese on top of the dish.
So that when baking, the top does not burn, cover the form with foil, and 10 minutes before cooking, remove it to form a cheese crust. Bake for about 40 minutes, setting to medium heat.
Transfer the slightly cooled dish to the prepared dishes, cut into portions. Serve with green peas and sauce.
2. Cauliflower with egg in the oven - casserole with chicken and chanterelles
Ingredients:
Chanterelles marinated 250 g
Korean carrot 100 g
Inflorescences of boiled cabbage 300 g
Sweet and sour tomato sauce 75 g
Sour cream, liquid (15%) 120 g
Smoked chicken fillet, cooked smoked 450 g
Jacket boiled potatoes 250 g
Chopped fresh herbs 100 g
Mold oil
Spices to taste
Operating procedure:
Cut all the components of the dish in the same way, in any shape. Beat sour cream with sauce, adding spices, garlic, chopped herbs to taste. Treat the inside with oil. Mix the prepared ingredients and put into shape. Place in an oven preheated to 200 ° C. Remove after 20 minutes and serve the casserole hot.
3. Cauliflower with cheese and egg in the oven - gratin with mushrooms and pork tenderloin
Products:
Sour cream 180 g
Peas 200 g
Champignons, fresh 550 g
Cauliflower 250 g
White crackers 100 g
2 eggs
Carrot, red 200 g (net)
Cheese 250 g
Ghee 100 g
Parsley, basil
Curry
Pepper
Tenderloin - 6 servings of 180 g each
Refined Oil 70 ml
Cooking Technology:
Prepared champignons, carrots and white cauliflower, cut into slices and sauté separately in butter:
When frying carrot slices, lightly sprinkle it with sugar.
Fry the mushrooms with onions, adding pepper.
Beat eggs with flour, adding a pinch of curry, salt. Pour the cabbage with this mixture, mix.
Chop the pieces of tenderloin well.
Lubricate portioned forms with oil, sprinkle the bottom with breadcrumbs. Lay out the bottom and sides of each form with a beaten-out pork tenderloin previously moistened in an egg-flour mixture. Put mushrooms, carrots, peas, and prepared cabbage in the baskets formed from meat plates. Pour the contents of the "baskets" with sour cream, sprinkle with cheese. Bake by turning on the oven to medium heat.
4. Cauliflower souffle with cheese and egg in the oven
Products:
Cream (20%) 180 ml
Peas 100 g
Eggs 3 pcs.
Rusks for breading 80 g
Broccoli 250 g
Carrot 120 g
Cabbage (inflorescences) 450 g (net)
Oil 90 g
Soft cheese (plates) 200 g
Tomatoes (cream or cherry) 6 pcs.
Basil 70 g (leaves)
Optional spices (for cooking vegetables)
Cooking method:
Separately, cook washed vegetables by adding bay leaf, cardamom, pepper or other spices to your water, as you wish. Drain the water.
Cut the carrots into small cubes. In a separate bowl, beat broccoli and cauliflower. Add chopped carrots to broccoli and peas to cauliflower. Beat chilled eggs until a firm foam, gradually add cold cream, continuing to beat.
Divide the whipped mass in half, adding one part to the mass of white cabbage, and the second to broccoli with carrots.
Pour the prepared mixture into detachable forms and bake in the oven until thickened. When cool, connect the pieces by placing cheese plates between them.
Put on a baking sheet, treated with butter and breadcrumbs. On top, on a cauliflower, also put a thin layer of cheese, in a circle lay out slices or plates of tomatoes.
Return the souffle to the oven to brown the cheese crust.
When serving, garnish with basil leaves. Cut into portions. Pour sour cream or tomato sauce if desired.
5. Cauliflower with cheese and egg in the oven - casserole with garlic-nut sauce
Ingredients:
Walnuts (peeled kernels) 100 g
Sour cream (15%) 180 g
Cheese 200 g
Pepper
Cabbage 0.5 kg
Garlic
Flour (for breading)
2 eggs
Olive oil
Dill
Fine salt
Operating procedure:
Boiled cabbage, dividing into inflorescences, lay on a baking sheet, oiled. Beat eggs and pour cabbage on them. Sprinkle with grated cheese. Bake for ten minutes at 180 ° C. Baked cabbage can be served as a vegetable side dish and cold appetizer.
Make the sauce: chopped nuts and garlic, add in whipped sour cream. Season with spices and chopped dill.
6. Cauliflower with cheese and eggs in the oven - rice casserole
Product Composition:
Egg 1 pc.
Oil 70 ml
Cheese, grated 120 g
Mustard Spicy 30 g
Cooked rice 280 g
Boiled cabbage 250 g
Juice, Lemon 25 ml
Ghee 70 g
Ground spices
Cooking:
Beat the egg with peeled olive oil, add a spoonful of mustard and lemon juice. Combine the sliced cabbage and move with boiled rice, adding the cooked sauce.
Grease a form, put rice with cabbage. Put grated cheese on top. Put in the oven for fifteen minutes.
Cauliflower with cheese and egg in the oven - useful tips, culinary tricks
- When buying, pay attention to the leaves, choosing cauliflower: they should be green and not lethargic, and the inflorescences themselves should be snow-white, without a cream shade. Cauliflower is a less hardy species; it is not adapted for fresh storage, therefore it quickly loses valuable properties.
- White cauliflower is common in our country, although purple, yellow, and green cauliflowers are common in the Mediterranean, which is why this species got its name. If you want to add brightness to a cauliflower dish, you do not have to look for other colors in the markets. Boil white cauliflower in beetroot and carrot juice to color it. Next, prepare salads, snacks, casseroles, as usual.
- Inflorescences of cabbage - a favorite habitat of insects. Before cooking, dip the head in salty cool water, at least for an hour. After wash under a strong stream and you can start cooking. To reduce the washing time, disassemble the head of cabbage into separate inflorescences, and then fold them through a colander.
