Salad of cauliflower inflorescences. The history of growing a vegetable for cauliflower salad
How to properly and tasty cook cauliflower salad.
Recipe 1:
Salad of cauliflower, fresh cucumbers and tomatoes
Ingredients:
300 gr. cauliflower;
2 cucumbers;
1 large tomato;
a small bunch of green onions;
2 tbsp. l. rast. oils;
salt and sugar to taste.
Cooking method:
1. Wash cabbage and cook until soft in salted water. When cool, divide it into inflorescences.
2. Cut cucumbers and tomatoes into cubes, onions into half rings. We combine the vegetables, mix them with sugar and salt, season the salad with vegetable oil and mix gently.
Recipe 2: Cauliflower and mushroom salad
A very original salad, thanks to the combination of cauliflower with mushrooms and sweet peppers.
Ingredients:
1 small fork of cauliflower;
250 gr. champignons;
2 sweet peppers
3 eggs;
half a lemon;
2 tbsp. l. canned beans;
50 gr. mayonnaise;
salt and pepper to taste;
greenery for decoration.
Cooking method:
1. Boil the eggs and cut them into cubes.
2. Having disassembled the cabbage into inflorescences, finely chop it. Boil the mushrooms, then finely chop them. You can do it differently: first cut them, and then fry them.
3. After washing the pepper, cut it into small strips.
4. In a salad bowl, mix eggs with cabbage, beans, mushrooms, add mayonnaise, salt and pepper to taste, squeeze the juice of half a lemon there and mix again. Those who do not like to use mayonnaise for salads can replace it with natural yogurt.
Recipe 3: Cauliflower and egg salad
This is a very tasty salad, while quite satisfying, thanks to the eggs. The pairing of cauliflower with boiled eggs and green onions is very interesting, so this easy-to-make salad is a must-try.
Ingredients:
500 gr. cauliflower;
2 eggs;
a few green onion feathers;
1 st. l. vinegar 3% with rast. oil;
salt and ground pepper to taste.
Cooking method:
1. Boil the cauliflower (slightly salt the water) and sort it into inflorescences.
2. Boil eggs and finely chop. Also finely chop the green onion.
3. Mix vegetable oil with vinegar, add ground pepper and salt to them. Pour the cabbage inflorescences with the resulting dressing. Decorate the salad with eggs on top and pour chopped green onions.
Recipe 4: raw cauliflower salad
This salad turns out to be crispy and truly vitamin-rich, because all the vegetables included in it - cauliflower, sweet peppers, carrots - are put into it raw. And at the same time it is very beautiful in appearance and tasty.
Ingredients:
1 fork of cauliflower;
2 bell peppers;
1 carrot;
2 cloves of garlic;
1 small bunch of parsley;
1 st. l. mayonnaise.
Cooking method:
1. Without boiling, we disassemble the cauliflower into inflorescences, or simply cut it into cubes. We rub the carrots on a coarse grater, cut the pepper into strips, chop the garlic and parsley finely.
2. Having combined all the prepared vegetables, season the salad with mayonnaise, add salt to taste (but you can not add salt).
Recipe 5: Spicy cauliflower salad
Fans of spicy dishes will surely appreciate this recipe. The dressing for it is made from olive oil, lemon juice and numerous spices, so it turns out to be quite spicy and very fragrant.
Ingredients:
0.5 kg of cauliflower;
2 cloves of garlic;
50 ml of olive oil;
a pinch of saffron;
1 st. l. white wine vinegar;
0.5 tsp red ground pepper;
chili pepper on the tip of a knife;
1 lemon;
salt to taste.
Cooking method:
1. After washing the cauliflower, we disassemble it into inflorescences, then immerse it in boiling salted water for several minutes.
2. After peeling the garlic, chop it in a garlic maker.
3. Prepare the dressing by mixing olive oil with garlic, saffron, red pepper and chili, juice of half a lemon, vinegar and salt. Mix thoroughly to dissolve the salt.
4. After cooling the cabbage, pour it with sauce and let the salad brew for half an hour (at least) in the refrigerator.
Recipe 6: Salad of cauliflower and boiled beets
Ingredients:
For 4 – 6 people:
1 small head of cauliflower
3/4 cup green bell pepper, cut into small pieces
1/2 cup cooked beetroot, cut into small pieces
3 art. tablespoons of vinegar
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup olive (corn or other refined vegetable) oil
Cooking method:
Divide the cauliflower into separate small pieces, rinse and put in salted boiling water. Boil the cabbage until cooked, but so that it remains strong. Drain the water. Mix cauliflower with green peppers and beets. Pour vinegar, olive oil into a mixer (or bottle), put salt and pepper there and beat well. Drizzle dressing over salad. Before serving, the salad should stand for 30 minutes at room temperature.
Cauliflower will help you make any vegetable salad "smart" and even festive. Its inflorescences resemble small buds of unusual flowers that will not only decorate your dishes, but also diversify their taste. Korean cauliflower salad is a great snack option for any feast. Moreover, thanks to such cabbage, you will provide your body with useful substances so that it functions in the correct mode.
Korean cauliflower salad
recipe with photo
White cabbage inflorescences are in perfect harmony with bright carrots, bell peppers and tomatoes, and a special dressing for Korean salads will add piquancy to the salad. You can also replace this seasoning with the usual set of spices that you can add to the salad to your liking. These spices include black and red hot ground pepper, coriander, and you should also not forget about vinegar, which will add sourness to the salad.
To make Korean cauliflower salad you will need
Ingredients:
- Cauliflower - 200 grams,
- Bulgarian pepper - 1 piece (large),
- Tomatoes (ripe, strong) 2 - 3 pieces,
- Carrots - 200 grams,
- Onion - 1 head (medium),
- Garlic 2 - 3 cloves,
- Seasoning for Korean salads - 1 pack,
- Vegetable oil 2 - 3 tbsp. spoons,
- Water,
- Salt.
Cooking process:
First, prepare all the ingredients. Divide the cauliflower into florets and rinse in plenty of cold water, the florets should be small enough for one bite.
Peel the carrots and grate for Korean salads.
Remove the peel from the onion, and cut the onion into thin half rings.
Peeled garlic cloves should be passed through a press or chopped very finely.
Remove the seeds and stalk from the bell pepper, then cut into thin half rings.
Tomatoes for this salad should be selected ripe, but strong, so that they do not fall apart in the salad and turn it into porridge. Tomatoes, if desired, can be cut into cubes or half rings, I chose cutting into half rings.
Boil water in a small saucepan and add salt and a little black pepper. Dip the prepared cauliflower inflorescences into boiling water and cook for no more than two minutes. During this time, the cabbage will become softer.
Drain the water from the cabbage and immediately fill it with cold water so that it cools immediately, after a couple of minutes you can drain the water.
Put all the ingredients in a deep bowl, and pour liquid seasoning for Korean salads. Dress the salad with vegetable oil and mix everything. Salt can be added to taste.
We let the finished salad brew for at least two hours, only then it can be served on the table. During this time, all the components of the salad will be saturated with aromas and become even juicier and tastier.
In order to diversify the salad, you can add fresh cucumber, white cabbage, broccoli, zucchini and other ingredients to the list of ingredients. But it will be a completely different recipe.
Experiment and eat healthy! Bon appetit!
Thank you Slavyana for the recipe and photo.
You might be wondering how to cook cauliflower in batter:
Sincerely, Anyuta.
The main culinary advantages of cabbage are ease of preparation, delicate taste and great benefits for the body. You can use this vegetable in different ways, it is suitable for adding to any dish, but salads are especially tasty from cauliflower. At the same time, the variety of existing recipes cannot but rejoice.Before proceeding directly to the description of recipes, we suggest talking about the features of cooking cauliflower. This can be done in two ways - boiled in water or broth, and also steamed. The second method is preferable, as it allows you to save nutrients and vitamins as much as possible, that is, to make the dish more useful. You can also stew the cauliflower, but even if you choose this option, it is still better to boil it a little first.
Boiling time directly depends on what will be done with the cabbage next. So, if it is planned to use it in soup, then you need to cook the inflorescences for at least half an hour. For second courses with eggs, such as omelettes, 10 minutes is enough. If you are preparing cabbage for salad, then boil it for 15 minutes.
Classic cauliflower salad
This is an incredibly simple recipe with which you can quickly prepare a great salad with a very delicate and delicate taste. So let's get started. To begin with, a head of cauliflower weighing about 300 g is disassembled into inflorescences, placed in a small amount of water, salted, boiled until soft, then discarded in a colander, dried, cooled, cut into small pieces. Cut 3 tomatoes into small pieces. Chop 2 cucumbers in circles. Greens are chopped - optional parsley, dill, cilantro, green onions, etc. Prepared products are laid out in a salad bowl in layers: first cucumbers, then tomatoes, cover the vegetables with a layer of greens, and lay cauliflower on top. Ready salad is seasoned with mayonnaise.
Cauliflower and mushroom salad
In salted water, boil a small head of cabbage weighing up to 250 g, disassemble it into separate inflorescences, then finely cut them. In a frying pan with vegetable oil, 250 g of fresh champignons are fried, cut into small pieces. Finely chop 3 hard-boiled eggs. A pod of bell pepper of any color is cleaned from seeds, the flesh is cut into thin strips. Open a can of canned beans, discard 2 tbsp. tablespoons of grains, drain excess liquid from them, allow to dry. All products are laid out in a deep salad bowl, salt and pepper are added to taste, watered with the juice of half a lemon, seasoned with mayonnaise or natural yogurt.
Cauliflower salad with broccoli
The salad prepared according to this recipe is incredibly rich in vitamins and other beneficial substances, so it is perfect for all fans of a healthy diet. So, in different pots, boil 250 g of cauliflower and the same amount of broccoli. Further, both heads are disassembled into inflorescences, which are then crushed. Cut 1 carrot into small pieces. The prepared ingredients are combined, poured with sauce, mixed. The sauce for this salad is prepared as follows: in the juice squeezed from half a lemon, add 1 tbsp. a spoonful of ground curry, a pinch of sugar and a little pepper to taste, mix it all until the mass becomes homogeneous.
Korean cauliflower salad
A head of cauliflower weighing about 400 g is disassembled into inflorescences, placed in a colander and thoroughly washed under a cold stream, after which, without removing it from the colander, they are immersed in boiling water for 3 minutes. The pod of sweet pepper is cleaned from the stalk and seeds, then cut into thin rings. Shredded 1 carrot. Grind any greens to your own taste. All products are mixed, 1 teaspoon of powdered sugar is added (it is not recommended to replace with sand), salt, pepper and other favorite seasonings are added to taste, the finished salad is seasoned with half a teaspoon of 70% vinegar, everything is thoroughly mixed and cleaned for 12 hours. refrigerator for infusion.
Cauliflower salad with chicken
This is probably the easiest salad recipe that uses cauliflower. If you take already prepared products, then it will take no more than 10 minutes to cook the dish. But first you will need to boil 200 g of chicken fillet, a whole head of cauliflower weighing 400-450 g and 1 carrot. Further, the chicken is disassembled by hand into fibers, the cabbage is divided into inflorescences, cut into small cubes, the carrots are chopped into pieces. All this is combined in a salad bowl, a tablespoon of canned green peas is added, mixed, and sprinkled with chopped herbs on top.
Cauliflower meat salad
Boil 250 g of beef, cool it, cut into small pieces. They also boil a head of cauliflower weighing half a kilo, disassemble it into inflorescences, and then finely chop. The products are combined, salted, peppered, seasoned with mayonnaise, mixed, decorated with greens. Those who like more hearty food can replace beef with pork.
In cauliflower, the “head” of succulent shoots with the rudiments of inflorescences that have a white or yellowish color is eaten. According to the content of nutrients, their digestibility and taste, this cabbage is especially valuable.
Leaves are removed from cauliflower, the stalk is cut at the level of inflorescences, contaminated and damaged areas are cleaned. Before cooking, cauliflower is placed in salt water for 15-20 minutes so that insects emerge, which often crawl inside the head of cabbage.
For cooking, cauliflower is placed in boiling salted water.
In order for the cauliflower to retain its white color during cooking, it is necessary to put the head of cabbage in cold water acidified with vinegar before cooking and cook in an open bowl with a strong boil.
So that when cooking cauliflower does not spread a specific smell, you can put a bay leaf in the water.
If you cook a whole large head of cabbage, then the inflorescences can be digested, and the stem will remain tough. Cauliflower, disassembled into inflorescences or cut into 4 parts, will be cooked in 5 minutes.
Boiled cauliflower is considered ready if the knife freely enters the stalk.
Allow boiled cauliflower to cool before using.
Cauliflower is eaten raw or after a short blanching - immersion in boiling water for a few minutes.
For the preparation of salads, cauliflower is disassembled into inflorescences. You can cut off the tips of the inflorescences, cut the thin stems into circles, and cut the stalk into cubes.
For festive salads, it is better to use only the upper part of the inflorescences with a short stem. For everyday salads, cauliflower can simply be cut into cubes.
Cauliflower goes well with various vegetable oils, but does not like spices. Seasonings with a pronounced, but not sharp taste and aroma, such as parsley, lemon, saffron, are suitable for cauliflower salads.
It is desirable that other components of cauliflower salads are also soft, with a not very sharp taste.
Cauliflower salad
500 g cauliflower, 15 ml vinegar, parsley, salt - to taste.
Rinse the cauliflower, dip it in salted water for 30 minutes, then rinse, boil in salted water and drain in a colander. Divide the cooled cauliflower into inflorescences, sprinkle with vinegar and sprinkle with finely chopped herbs.
Recipe for cauliflower salad with butter sauce
500 g cauliflower, salt - to taste, dill, parsley, celery - for decoration. For the sauce: 50 ml of vegetable oil, 30 ml of vinegar, 1 teaspoon of sugar.
Rinse the cabbage, divide into inflorescences, boil in salted water, cool.
Prepare sauce: Dissolve sugar in vinegar and beat with vegetable oil. Put the cauliflower in a salad bowl, season with sauce, sprinkle the salad with herbs.
Recipe for cauliflower salad with breadcrumbs
500 g of cauliflower, 10-12 lettuce leaves, 50 g of dill, 50 g of ground crackers, 50 ml of vegetable oil.
Boil the cabbage and divide into small inflorescences. Put on a dish covered with lettuce, sprinkle with chopped dill, pour over vegetable oil, sprinkle the cauliflower salad with ground breadcrumbs.
Cauliflower salad with walnuts
500 g cauliflower, 50 g chopped walnuts, 50 ml vegetable oil, salt, pepper - to taste.
Boil the cauliflower and cut into cubes. Add nuts, salt and pepper. Dress the salad with vegetable oil.
Cauliflower Salad with Potatoes - Recipe
400 g cauliflower, 200 g potatoes, 100 g cheese, ground white pepper, 50 ml vegetable oil.
Boil cauliflower and potatoes. Cut the cooled vegetables and cheese into cubes, pepper, mix and season the salad with vegetable oil.
Recipe for cauliflower salad with potatoes and green peas
400 g of cauliflower, 100 g of potatoes, 100 g of canned green peas, saffron or turmeric - on the tip of a knife, 50 ml of vegetable oil.
Boil cauliflower and potatoes. Cut the cooled vegetables into cubes, add green peas, spices, season with vegetable oil and mix the lean salad.
Recipe for cauliflower salad with fresh cucumbers and tomatoes
300 g cauliflower, 100 g cucumbers, 100 g tomatoes, 50 g green onions, 50 ml vegetable oil, salt, sugar - to taste.
Dip the washed and divided into inflorescences cabbage into boiling salted water and cook until soft. Divide cooled cauliflower into florets. Cut cucumbers and tomatoes into cubes, onions into rings. Combine the vegetables, add sugar and salt, mix and season the salad with vegetable oil.
Cauliflower Salad with Carrots and Sweet Peppers - Recipe
300 g of cauliflower, 100 g of carrots, 100 g of sweet pepper, 50 g of green salad, 50 ml of vegetable oil.
Boil the cabbage, cool, divide into inflorescences. Boil carrots and cut into cubes. Sweet pepper and lettuce cut into squares. Mix the products, salt and season the salad with vegetable oil.
Recipe for cauliflower salad with vegetables and plums
200 g of cauliflower, 100 g of tomatoes, 100 g of carrots, 100 g of apples, 50 g of plums, 100 g of cucumbers, 50 ml of vegetable oil, 1 teaspoon of powdered sugar, 2 teaspoons of lemon juice, salt - to taste.
Rinse the cabbage, dip it in salt water for 30 minutes, then rinse, boil and put it in a colander. Cut cucumbers, apples and tomatoes into cubes, carrots into thin strips, divide plums into halves and remove seeds. put everything in a slide in a salad bowl; pour lemon juice, salt, season with vegetable oil, sprinkle the salad with powdered sugar.
Cauliflower salad with vegetables and beans - recipe
300 g cauliflower, 100 g green bean pods, 100 g young carrots, 100 g sweet peppers, 100 g cucumbers, 50 g onions, 50 ml vegetable oil, 1 tbsp. table spoon of mustard, 1 tsp. a spoonful of powdered sugar, salt, pepper, parsley - for decoration.
Divide the cauliflower into inflorescences, remove the films and veins from the bean pods and cut into pieces. Wash the carrots, peel and cut into slices. Remove seeds from pepper and cut into strips. Boil all vegetables separately in salted water and cool. Cut fresh cucumbers and onions, combine with cooled boiled vegetables, salt and pour dressing made from vegetable oil mixed with mustard, sugar and ground pepper. Put in a salad bowl and sprinkle with parsley.
Recipe for cauliflower salad with beans and boiled vegetables
300 g of cauliflower, 100 g of green beans, 100 g of carrots, 100 g of sweet pepper, 50 ml of vegetable oil, parsley or coriander - for decoration.
Boil cabbage, beans, carrots. Cut the carrots, cabbage and pepper into cubes, cut the bean pods into pieces about 1 cm long. Mix the prepared foods and season with vegetable oil. Sprinkle the cauliflower salad with finely chopped herbs.
Cauliflower salad with green peas, vegetables and fruits - recipe
300 g cauliflower, 100 g apples, 100 g grapes, 1 tomato, 1 cucumber, 100 g green peas, 75 ml vegetable oil, parsley or dill.
Boil the cabbage and divide into small inflorescences. Cut apples, cucumber and tomato into thin slices. Combine everything, add green peas, seedless grapes and mix gently. Before serving, season the salad with vegetable oil and sprinkle with finely chopped herbs.
Cauliflower salad - general principles and methods of preparation
Even, for example, in the 17th century, cauliflower, which was just brought to us from Asia, cost a lot of money and was available only to rich people. Today, anyone who is not too lazy to look at the market or the supermarket can purchase this healthy and tasty vegetable, rich in vitamins B, C, A and PP, mineral salts, various trace elements - magnesium, phosphorus, iron, potassium, calcium, etc. cauliflower is one and a half times more protein and carbohydrates than white cabbage, it also contains a large amount of useful acids: pantothenic, citric, malic and folic.
Cauliflower Salad - Food Preparation
It is very important to choose a good cauliflower for the salad. When buying, you should pay attention to the uniformity of color, which should be the same for all inflorescences. If you are not going to prepare a salad from purchased cauliflower right away, then you can keep it in a cool place for several days without losing its taste and nutritional properties.
To prepare a salad, cauliflower must be disassembled into inflorescences. Some simply cut off the tips of the inflorescences and cut the thin stems into circles, and grind the stalk into cubes.
Festive salads are best prepared from the top of the inflorescences with a short stem. Everyday salads can simply be cut into cubes. As for the rest of the salad products, they are prepared in accordance with a specific recipe.
Cauliflower Salad - The Best Recipes
Recipe 1: Cauliflower, Cucumber and Tomato Salad
A wonderful summer salad, attractive for its freshness and excellent taste. Cauliflower goes very well with cucumbers, tomatoes and green onions, so this salad is sure to please all your loved ones.
Ingredients:
300 gr. cauliflower;
2 cucumbers;
1 large tomato;
a small bunch of green onions;
2 tbsp. l. rast. oils;
salt and sugar to taste.
Cooking method:
1. Wash cabbage and cook until soft in salted water. When cool, divide it into inflorescences.
2. Cut cucumbers and tomatoes into cubes, onions into half rings. We combine the vegetables, mix them with sugar and salt, season the salad with vegetable oil and mix gently.
Recipe 2: Cauliflower and Mushroom Salad
A very original salad, thanks to the combination of cauliflower with mushrooms and sweet peppers.
Ingredients:
1 small fork of cauliflower;
250 gr. champignons;
2 sweet peppers
3 eggs;
half a lemon;
2 tbsp. l. canned beans;
50 gr. mayonnaise;
salt and pepper to taste;
greenery for decoration.
Cooking method:
1. Boil the eggs and cut them into cubes.
2. Having disassembled the cabbage into inflorescences, finely chop it. Boil the mushrooms, then finely chop them. You can do it differently: first cut them, and then fry them.
3. After washing the pepper, cut it into small strips.
4. In a salad bowl, mix eggs with cabbage, beans, mushrooms, add mayonnaise, salt and pepper to taste, squeeze the juice of half a lemon there and mix again. Those who do not like to use mayonnaise for salads can replace it with natural yogurt.
Recipe 3: Cauliflower and Egg Salad
This is a very tasty salad, while quite satisfying, thanks to the eggs. The pairing of cauliflower with boiled eggs and green onions is very interesting, so this easy-to-make salad is a must-try.
Ingredients:
500 gr. cauliflower;
2 eggs;
a few green onion feathers;
1 st. l. vinegar 3% with rast. oil;
salt and ground pepper to taste.
Cooking method:
1. Boil the cauliflower (slightly salt the water) and sort it into inflorescences.
2. Boil eggs and finely chop. Also finely chop the green onion.
3. Mix vegetable oil with vinegar, add ground pepper and salt to them. Pour the cabbage inflorescences with the resulting dressing. Decorate the salad with eggs on top and pour chopped green onions.
Recipe 4: Raw Cauliflower Salad
This salad turns out to be crispy and truly vitamin-rich, because all the vegetables included in it - cauliflower, sweet peppers, carrots - are put into it raw. And at the same time it is very beautiful in appearance and tasty.
Ingredients:
1 fork of cauliflower;
2 bell peppers;
1 carrot;
2 cloves of garlic;
1 small bunch of parsley;
1 st. l. mayonnaise.
Cooking method:
1. Without boiling, we disassemble the cauliflower into inflorescences, or simply cut it into cubes. We rub the carrots on a coarse grater, cut the pepper into strips, chop the garlic and parsley finely.
2. Having combined all the prepared vegetables, season the salad with mayonnaise, add salt to taste (but you can not add salt).
Recipe 5: Spicy Cauliflower Salad
Fans of spicy dishes will surely appreciate this recipe. The dressing for it is made from olive oil, lemon juice and numerous spices, so it turns out to be quite spicy and very fragrant.
Ingredients:
0.5 kg of cauliflower;
2 cloves of garlic;
50 ml of olive oil;
a pinch of saffron;
1 st. l. white wine vinegar;
0.5 tsp red ground pepper;
chili pepper on the tip of a knife;
1 lemon;
salt to taste.
Cooking method:
1. After washing the cauliflower, we disassemble it into inflorescences, then immerse it in boiling salted water for several minutes.
2. After peeling the garlic, chop it in a garlic maker.
3. Prepare the dressing by mixing olive oil with garlic, saffron, red pepper and chili, juice of half a lemon, vinegar and salt. Mix thoroughly to dissolve the salt.
4. After cooling the cabbage, pour it with sauce and let the salad brew for half an hour (at least) in the refrigerator.
Cauliflower salad - useful tips from experienced chefs
If cauliflower goes well with various vegetable oils, then you need to be more careful with spices when preparing a salad from it. It is best to season cauliflower salads with seasonings that have a pronounced but not harsh taste and aroma, such as parsley, lemon, saffron. Although those who love spicy dishes, of course, pepper can also be used to your liking.
Other ingredients used to make cauliflower salads should also be mild, not too harsh.