Cauliflower will appeal to not only raw foodists and adherents of a healthy lifestyle, but also to many gourmets because of their soft and delicate taste. Cauliflower belongs to a vegetable plant from the cabbage family, but it is quite difficult to call a cauliflower a vegetable, because, in fact, the unopened buds of cabbage blossoms come to our table. Moreover, each bud is a reduced copy of the whole and repeats the whole heading. Let's see how cauliflower has come to our table, what useful properties does it have, and most importantly, what dishes can be cooked from it?
Cauliflower was first cultivated in the culture of the Mediterranean. In the 13th century it was brought by the Arabs to Spain. After the 16th century, some varieties of cauliflower began to be grown in England, Italy, France and Holland. Cauliflower hit the tables in Russia during the reign of Catherine II. It is worth noting that in the wild form of cauliflower can not be found anywhere, since it is exclusively culturally derived plant.
Useful properties of cauliflower
The most valuable quality of cauliflower is that it is easily digested and absorbed. It is recommended to eat at any age, unlike white cabbage, which is absorbed much worse. The composition of cauliflower contains vitamin U, which is very important for the gastrointestinal tract. This vitamin is needed for the formation of new cells, and also helps the stable exchange of carbohydrates and fats.
It is useful to eat cauliflower for people suffering from diseases of the digestive system, it normalizes metabolism, heals gastric and duodenal ulcers, and also helps to get rid of erosion of the gastric mucosa. It is recommended to use cauliflower juice and in such diseases as gastritis with low acidity. To do this, drink half a glass of juice an hour before meals, drink juice a course a month and, if necessary, increase treatment for another month.
Cauliflower is very rich in protein compounds, which are considered to be the basis for all bone tissue and the maintenance of important functions. Cauliflower proteins also contain a lot of lysine, tryptophan and arginine. In addition, cabbage has a lot of different vitamins, which especially distinguishes it from other plants. It is several times more vitamin C in it, compared to ordinary cabbage. Also in large quantities contain vitamins A, K, PP, vitamins of group B.
Cauliflower is suitable for those who watch their weight. Apart from the fact that cabbage is low-calorie, tartronic acid is also present in it, which does not allow sugar to be converted into body fat. A large number of nutrients in cauliflower, works as a well-functioning complex - it has a beneficial effect on blood vessels, improves immunity, normalizes metabolism, blood circulation, therefore diabetics are often prescribed cauliflower. It is very low in sucrose, but in large quantities contains glucose and fructose, so people with diabetes can use it in any form, including just juice.
How to choose cauliflower?
To please loved ones with excellent taste and pleasant appearance of the dish, you should carefully choose the cauliflower in the store. Fresh cabbage will be strong, resilient, and the inflorescences should be smooth white. The leaves in fresh cabbage will have a bright green color. A fresh, ripe vegetable will be a bit heavy by weight, and the inflorescences are rather tightly pressed together. You should not choose cabbage with dark spots, faded and flabby leaves, grayish instead of the usual white.
Gentle cauliflower soup
This very tasty and elegant taste will satisfy even the most capricious gourmets. First, fry one large carrot and two onions in vegetable oil in a skillet. Medium-sized cauliflower divided into florets, the smallest set aside. In a liter of boiling water, place onions with carrots, parsley root, divided cabbage blossoms and bay leaves. Boil the cabbage to a soft state, then lay out the cabbage and grind to a puree with a blender. Then heat a couple of tablespoons of olive oil, 2 tablespoons in a pan. spoons of flour, you can add a little cabbage broth to make a homogeneous mass, similar to sour cream, add mashed cauliflower to it.
Mix everything thoroughly, add the remaining cabbage decoction, small inflorescences, salt and leave to boil on low heat for 10-20 minutes. Before completing the cooking, add half a cup of cream, a few spoons of butter and two yolks to the soup. Leave the soup to boil for a few minutes and serve. This soup will be appropriate as in the usual menu, and on the holiday table.
Cauliflower to garnish
Cauliflower puree is a great addition to meat or fish. In addition, it is very easy to prepare: boil a small head of cabbage to a not too soft state, do not forget to salt it. Then drain the water, add half a cup of cream and leave to stew for 20 minutes. Add a little lemon juice, a pinch of salt and pepper to the mixture and chop with a blender. Everything, now mashed potatoes are ready, before serving, you can sprinkle it with greens.
Cauliflower and cottage cheese casserole
This casserole will be good for breakfast and as a second course. 100 grams of grated fat cottage cheese mixed with 200 grams of finely chopped cauliflower, add 100 grams of grated cheese and two eggs. Beat all the ingredients until smooth. Then put the mixture on a baking sheet, greased with butter, and place in a preheated oven for 25-30 minutes. To the table such casserole should be served hot.
A small cauliflower head should be boiled in salted water, and then grind using a sieve. 100 g of wheat bread crumbs, pour one glass of hot milk, let the mass cool, then squeeze it and add the grated cabbage. Stir, add to the mass a couple of spoons of melted butter and two eggs. Then form the patties, roll them in flour, place in a pan with vegetable oil and fry on both sides.
Cauliflower with spices
Cauliflower with spices is very easy to prepare. To do this, divide the small head into inflorescences, add a couple of tables. spoons of olive oil, cumin one teaspoon and the same amount of mustard seeds, 4 chopped cloves of garlic, salt and pepper to taste. Put the cabbage mixture on a baking sheet and bake for half an hour in a preheated oven. After the time has expired, remove the cabbage, stir, then add a little lemon juice and grated Parmesan cheese.
Spicy Cauliflower Salad
Divide the average head of cabbage into inflorescences and fry in vegetable oil until golden brown, then remove from heat and cool slightly. Apple sour grade peel, cut into cubes and sprinkle with lemon juice. Then cut the pickled sweet pepper into thin straws or 100 grams of other pickled vegetables, add the apple and cabbage to the pepper, mix everything and salt to taste. Walnuts (50 gr.) Chop and fry in a pan without oil, along with cumin (1 hour spoon) for 2 minutes. For filling you will need sour cream - 4 tbsp. spoons, marinade from vegetables - 2 tbsp. spoons and chopped garlic - 1 clove. Mix cabbage mixture with dressing, add walnuts on top. It turns out a spicy salad for the holiday.
Enjoy the light taste of cauliflower and experiment with dishes from this very healthy vegetable! A steamer will help to preserve the beneficial properties of cauliflower. About this - in the article Cauliflower in a double boiler.