Broccoli and cauliflower: recipe, cooking features and recommendations

Cauliflower and broccoli are deservedly used in dietary and therapeutic nutrition. These vegetables have a very delicate fiber, which is fully absorbed by the body. The use of these two types of cabbage is to accelerate metabolic processes in the body, improve the work of the heart and blood vessels, cleanse the body of toxins and toxins, strengthen the walls of blood vessels, fight cancer cells. It is recommended to include these vegetables in your diet every day. In our article we offer recipes for dishes from broccoli and cauliflower. Prepare them will be easy, but the benefits of the body will get a lot.

Cooking recommendations

Save in the cooking process all the useful properties of cabbage will help the following tips:

1. With prolonged heat treatment, most of the vitamins are lost, so cabbage should preferably be cooked for no more than two minutes, then immediately lowered into ice water. So it will be possible to save not only vitamins, but also bright color of vegetables.
2. If you want to get only from cabbage, do not fry vegetables on high heat, because when cooking oil is heated, dangerous carcinogens are formed.
3. Decoction from cabbage is not suitable for use as a vegetable broth for cooking other dishes, because it contains substances harmful to the body.

Recipes with broccoli and cauliflower will allow you to feel the full benefit of these vegetables. It is recommended to prepare each of them and choose the best option for yourself.

Salad Recipes

Traditionally in salads we are used to seeing a completely different cabbage. Most often it is a white or red-colored variety, but not broccoli and cauliflower. Recipes for the preparation of the following salads prove the opposite:

1. To prepare a salad with a sauce based on mayonnaise, you must first weld the inflorescences of each cabbage in salted water and cool it in a cold. Then finely chop the red onion and pour it into a deep bowl to the prepared cabbage inflorescences. In addition, raisins and sunflower seeds (¼ cent.), 200 g grated cheese and 6 sliced bacon are added to the salad. The dish is dressed with mayonnaise sauce (140 ml), sugar (25 g), apple and wine red vinegar (1 tablespoon).
2. Salad with garlic butter is prepared from boiled broccoli for a minute and colored (0.5 kg), previously disassembled into inflorescences. To make a dressing for salad, you need to clean the head of garlic and fry it with hot olive oil until browned. Add refueling to vegetables, salt and pepper with red paprika.

Soup from cauliflower and broccoli: recipes for dishes

Not only salads and side dishes can be cooked from these kinds of cabbage. No less benefit to the body will bring soup from cauliflower and broccoli. Recipes for two delicious soups are offered below:

1. Delicate and delicious soup-puree must be served with crispy toast and immediately after cooking. So, at first directly in a saucepan in vegetable oil (3 items of a spoon) is fried onions, garlic (4 teeth), 1 kg of broccoli cabbage and 0.5 kg of color, disassembled into inflorescences. Add marjoram, cayenne pepper to taste, pinch of thyme and bay leaf. Vegetables are fried for 5 minutes, after which flour (25 g) and salt are added. Next, vegetables are poured with chicken broth (4 cups), brought to a boil and cooked until soft. At the very end, cream (100 ml) and milk (50 ml) are added. Give the soup one more time to boil and you can turn it off. Now it should be well beaten with a blender, pour into another pan, put on a plate and add Dijon mustard (1 tablespoon) and grated cheese (150 g). The soup can be warmed well and can be served.
2. The next vegetable soup is much easier to weld. First, in vegetable oil, fry onion and carrot cubes. In a small saucepan, boil water, add salt and onions with carrots from a pan, add broccoli and cauliflower (100 grams), pepper and cook for 20 minutes. Sprinkle the soup with grated cheese already in the plates.

Spaghetti with two kinds of cabbage

Do not know what to cook for dinner? The best option - spaghetti, broccoli and cauliflower.

The recipe for step-by-step cooking is as follows:

1. On olive oil, pass onions and garlic (2 slices) for 2 minutes. Then add the sliced tomatoes (¾ cups), parsley, Dijon mustard (2 tablespoons), tablespoon balsamic vinegar, pepper and salt to the vegetables. Fry all together for 3 more minutes.
2. In the boiling water, lower the spaghetti (250 g), cook for 5 minutes. Add two kinds of cabbage (200 g each) to the pan. Cook all together for 3 more minutes.
3. Combine spaghetti with cabbage and tomato mixture, stir, sprinkle with grated parmesan (100 g).

Broccoli and cauliflower for garnish

A delicious side dish for meat can be prepared not only from rice or potatoes, but also from other vegetables. For example, for this broccoli and cauliflower are excellent.

Recipes for cooking garnishes are as follows:

1. In a frying pan with vegetable oil, broccoli (400 g) is slightly fried, then 125 ml of water is added, after which the cabbage is stewed under the lid for 10 minutes. Similar actions are repeated with cauliflower. Two kinds of cabbage are transferred to one bowl. Onions are fried in another pan, salt, pepper, mustard seeds (1 tsp), garlic (4 pieces) and grated ginger (1 tablespoon) are added. All together cooked for no more than a minute, after which cabbage is put into the pan and warmed up under the lid for no more than two minutes. The dish is sprinkled with cilantro.
2. No less delicious side dishes can be cooked in the oven. First broccoli and cauliflower should be cooked until half cooked, then put it in a mold and pour a mixture of egg, cream (100 ml) and grated cheese (100 g). The dish should be sent to the oven for 10 minutes.

A recipe for cauliflower and broccoli casseroles

Juicy, and at the same time a very useful vegetable casserole with béchamel sauce, is prepared literally in 20 minutes. This is an independent dish - a great option for an easy dinner for the whole family.

The recipe for broccoli and cauliflower in the oven is as follows:

1. Heat oven to 180 °.
2. Cabbage (300 g of each type) boil for two minutes.
3. Leeks (2 stems) cut into half rings and browned in butter.
4. Prepare the sauce from butter, flour (50 grams) and milk (600 ml), boiling it to a thick consistency.
5. Add salt, pepper, mustard (2 tsp) and 80 grams of grated cheese to a hot sauce.
6. Vegetables combine, put in a fireproof form, pour sauce.
7. Another 70 grams of cheese mixed with breadcrumbs (2 tablespoons) and sprinkle them with casserole.
8. Send the form to the oven for 10 minutes to form a crust, setting the "Grill" mode or using convection for this.

Chinese beef with cabbage

This is an original dish, which can be served for lunch and dinner. And most importantly, it turns out to be useful, because its main ingredients are broccoli and cauliflower.

The recipe for a dish is as follows:

1. First, it is necessary to dilute the starch in a glass of cold water (2 tablespoons). Then add sugar and sesame oil (1 teaspoon), salt (½ tsp), soy sauce (2 tablespoons), a pinch of five Chinese spices and ground black pepper.
2. Beef cut into small strips. Add soy sauce (30 ml) to meat and marinate it for 15 minutes.
3. At this time, prepare broccoli (1 head) and cauliflower (400 g), boil the vegetables for two minutes and cool.
4. On vegetable oil (2 tablespoons) fry beef, browning on each side, then shift to a plate.
5. In the pan, pour a little more oil, put a teaspoon of grated ginger and as much garlic, and warm 30 seconds.
6. Then add the cabbage, and after a minute pour the sauce.
7. Once it starts to thicken, shift the beef into the pan. Hold the dish on fire for a minute and you can taste it.

Broccoli and cauliflower in batter

Crispy crust, tender fiber and fire sauce - this is how you can describe the following dish. The secret of its preparation in batter, which thanks to carbonated water turns out to be special. Inflorescence of cabbage, before sinking into it, it is better to boil first for a minute, and then to dry on a paper towel.

The clay is prepared as follows:

1. Sifted flour (2 cups) with baking powder (1 teaspoon).
2. In ice-cold sparkling water (2 cups) add soda (½ tsp) and mix well.
3. Pour the water into a dry mixture and mix thoroughly until a uniform consistency is obtained. If the clay gets too thick, add a little more water.

For the preparation of the dish, the inflorescences of the cabbage are alternately lowered into the batter and fried in sufficient amount of vegetable oil. Very delicious and crispy broccoli and cauliflower are obtained.

The recipe for the sauce is as follows: in the saucepan boil 75 ml of water with chopped garlic (4 teeth) and ground red pepper (2 tsp). Then in a boiling solution pour 75 ml of white wine vinegar, add sugar (3 tablespoons) and sweet paprika. Cook the sauce for 15 minutes until the consistency of the syrup.

How to cook broccoli and cauliflower in a multivariate?

Very quickly, a delicious side dish for dinner can be prepared in a multivariate. For this, even frozen vegetables are suitable: broccoli, cauliflower, beans.

Recipes for cooking are as follows:

1. Select the "Baking" or "Frying" multi-brewing mode. Pour a little oil in the bowl, warm it up and pour out the frozen vegetables (200 g of each kind). Fry cabbage on both sides for 5 minutes. Then add sour cream 20% fat (70 ml), salt and pepper, close the multivarka lid and fry them for another 10 minutes.
2. On the same regime, fry 300 g of each kind of cabbage on the oil and half the string bean. Add the diced carrots and bell peppers. Fry the vegetables for 15 minutes, then switch the multivark to "Quenching" mode, pour ½ cup of water, add salt with pepper, and cook the dish for another 10 minutes. Garnish with grated cheese and greens.

The recipe for harvesting cabbage for the winter

The taste of your favorite vegetables can be enjoyed even in winter, if you can preserve them in a fragrant pickle. Delicious not only cucumbers and tomatoes, but also broccoli and cauliflower. The recipe is to cut into large slices of 2 kg eggplant and cauliflower, 1 kg of broccoli, carrots (3 pcs.) And zucchini. Eggplants should be soaked for 2 hours in salted water.

Prepared vegetables spread on sterile cans, pour boiling water and leave under the lid for 5 minutes. Then pour the water from the cans into a saucepan, add sugar (1 glass), salt (½ cup), vinegar (1 glass), a pinch of black peppercorn and peas. Pour the vegetables with a marinade and roll up the cans with a preservative key.