Cauliflower and broccoli are deservedly used in dietary and therapeutic nutrition. These vegetables have very delicate fiber, which is completely absorbed by the body. The benefits of these two types of cabbage are to accelerate metabolic processes in the body, improve the functioning of the heart and blood vessels, cleanse the body of toxins and toxins, strengthen the walls of blood vessels, and fight cancer cells. It is recommended that you include these vegetables in your diet every day. In our article, we offer recipes for broccoli and cauliflower dishes. It will not be difficult to cook them, and the body will benefit a lot.
Cooking recommendations
The following tips will help you keep all the beneficial properties of cabbage in the cooking process:
- With prolonged heat treatment, most of the vitamins are lost, so it is advisable to cook cabbage for no more than two minutes, and then immediately lower it into ice water. So it will be possible to preserve not only vitamins, but also the bright color of vegetables.
- If you want to get only the benefit from cabbage, do not fry vegetables on high heat, as dangerous carcinogens form when the vegetable oil is heated.
- The broth from cabbage is not suitable for use as a vegetable broth for cooking other dishes, since it contains substances harmful to the body.
Recipes with broccoli and cauliflower will allow you to experience all the benefits of these vegetables. Recommends to cook each of them and choose the best option for yourself.
Salad Recipes
Traditionally, in salads we used to see a completely different cabbage. Most often it is white or red-headed variety, but not broccoli and cauliflower. Recipes for the following salads prove the opposite:
- To prepare a salad with mayonnaise-based sauce, first you need to boil the inflorescences of each type of cabbage in salted water and cool in 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 tbsp.), 200 g of grated cheese and 6 sliced bacon are added to the salad. Dressed with a sauce of mayonnaise (140 ml), sugar (25 g), apple and wine red vinegar (1 tablespoon each).
- Salad with garlic oil is prepared from broccoli and cauliflower cooked for a minute and colored (0.5 kg each), pre-sorted into inflorescences. To prepare a salad dressing, it is necessary to clean the head of garlic and fry it in warmed olive oil until browned. Add dressing to vegetables, salt and pepper with red paprika.
Cauliflower and broccoli soup: recipes
Not only salads and side dishes can be prepared from these types of cabbage. No less than the body will benefit from cauliflower and broccoli soup. Recipes of two delicious soups are offered below:
- Delicate and delicious mashed soup is sure to be served with crunchy croutons and immediately after cooking. So, first, right on the pan in vegetable oil (3 tbsp. Tablespoons) onions, garlic (4 cloves), 1 kg of broccoli and 0.5 kg of cauliflower, sorted into inflorescences are fried. Marjoram, cayenne pepper to taste, a pinch of thyme and bay leaf are added. Vegetables are fried for 5 minutes, after which flour (25 g) and salt are added. Then vegetables are poured with chicken broth (4 cups), brought to a boil and boiled to a soft state. At the very end, cream (100 ml) and milk (50 ml) are added. Let the soup boil again and turn it off. Now you need to beat it well with a blender, pour into another pan, put on the stove and add Dijon mustard (1 tablespoon) and grated gruyere cheese (150 g). Mashed soup is good to warm and can be served.
- The next vegetable soup is much easier to boil. First, in vegetable oil, you need to fry the onions and carrots in cubes. Boil water in a small pan, add salt and onions with carrots from the pan, add broccoli and cauliflower (100 g each), peppercorns and cook for 20 minutes. Sprinkle the soup with grated cheese already in the plates.
Spaghetti with two kinds of cabbage
Not sure what to cook for dinner? The best option is spaghetti, broccoli and cauliflower.
The step by step recipe is as follows:
- Pass the onion and garlic (2 cloves) in olive oil for 2 minutes. Then add chopped tomatoes (¾ cups), parsley, Dijon mustard (2 tbsp.), A tablespoon of balsamic vinegar, pepper and salt to the vegetables. Fry all together for another 3 minutes.
- Dip spaghetti (250 g) in boiling water, cook for 5 minutes. Add two types of cabbage (200 g each) to the pan. Cook together for another 3 minutes.
- Combine spaghetti with cabbage and tomato mixture, mix, sprinkle with grated Parmesan (100 g).
Broccoli and Cauliflower Garnished
A delicious side dish for meat can be prepared not only from rice or potatoes, but also from other vegetables. For example, broccoli and cauliflower are great for this.
The recipes for making side dishes are as follows:
- Broccoli (400 g) is slightly fried in a pan with vegetable oil, 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 types of cabbage are transferred to one bowl. Onions are fried in another pan, salt, pepper, mustard seeds (1 teaspoon), garlic (4 pcs.) And grated ginger (1 tablespoon) are added. All together it is fried for no more than a minute, after which cabbage is laid out in a pan and warmed up under the lid for no more than two minutes. The dish is sprinkled with cilantro.
- An equally delicious side dish can be prepared in the oven. First, broccoli and cauliflower need to be cooked until half cooked, then put in a mold and pour in a mixture of eggs, cream (100 ml) and grated cheese (100 g). Place the dish in the oven for 10 minutes.
Cauliflower and Broccoli Casserole Recipe
Juicy, and at the same time very healthy vegetable casserole with bechamel sauce, is cooked in literally 20 minutes. This independent dish is a great option for a light dinner for the whole family.
The recipe for broccoli and cauliflower in the oven is as follows:
- Preheat the oven to 180 °.
- Boil cabbage (300 g of each type) for two minutes.
- Leek (2 stalks) cut into half rings and sauté in butter.
- Prepare a sauce of butter, flour (50 g each) and milk (600 ml), boiling it until a thick consistency.
- Add salt, pepper, mustard (2 teaspoons) and 80 g of grated cheese to the hot sauce.
- Combine the vegetables, put in a refractory form, pour the sauce.
- Mix another 70 g of cheese with breadcrumbs (2 tbsp. Tablespoons) and sprinkle with them a casserole.
- Send the form to the oven for 10 minutes to form a crust by setting the Grill mode or using convection.
Chinese beef with cabbage
This is an original dish that can be served for lunch and dinner. And most importantly, it turns out to be useful, since its main components are broccoli and cauliflower.
The recipe is as follows:
- First, you need to dilute starch in a glass of cold water (2 tbsp. Tablespoons). Then add sugar and sesame oil (1 teaspoon each), salt (½ teaspoon), soy sauce (2 tablespoons), a pinch of five Chinese spices and ground black pepper.
- Cut the beef into small strips. Add soy sauce (30 ml) to the meat and marinate it for 15 minutes.
- At this time, prepare broccoli (1 head of cabbage) and cauliflower (400 g), boil the vegetables for two minutes and cool.
- Fry the beef in vegetable oil (2 tbsp. Tablespoons), browning on each side, and then transfer to a plate.
- Pour some more oil into the pan, put a teaspoon of grated ginger and the same amount of garlic, and warm for 30 seconds.
- Then add the cabbage, and pour the sauce in a minute.
- As soon as it begins to thicken, transfer the beef to the pan. Keep the dish on the fire for another minute and you can taste it.
Broccoli and cauliflower in batter
Crisp, delicate fiber and fiery sauce - this is how you can describe the next dish. The secret of its preparation is in batter, which is made special thanks to sparkling water. Inflorescences of cabbage, before lowering into it, it is better to boil it for a minute beforehand, and then dry it on a paper towel.
The batter is prepared as follows:
- Sifted flour (2 cups) combine with baking powder (1 teaspoon).
- In ice sparkling water (2 cups) add soda (½ teaspoon) and mix well.
- Pour water into the dry mixture and mix thoroughly until smooth. If the batter is too thick, add some more water.
To prepare the dish itself, cabbage inflorescences are alternately dipped in batter and fried in a sufficient amount of vegetable oil. It turns out very tasty and crisp broccoli and cauliflower.
The sauce recipe is as follows: in a saucepan, boil 75 ml of water with chopped garlic (4 cloves) and ground red pepper (2 teaspoons). Then pour 75 ml of white wine vinegar into a boiling solution, add sugar (3 tbsp. Tablespoons) and sweet paprika. Boil the sauce for 15 minutes until the consistency of the syrup.
How to cook broccoli and cauliflower in a slow cooker
Very quickly, a delicious side dish for dinner can be cooked in a slow cooker. For this, even frozen vegetables are suitable: broccoli, cauliflower, beans.
Recipes for cooking are as follows:
- Select the multicooker mode “Baking” or “Frying”. Pour a little oil into the bowl, warm it and pour out frozen vegetables (200 g of each type). Fry cabbage on both sides for 5 minutes. After that add sour cream 20% fat (70 ml), salt and pepper, close the lid of the crock-pot and fry them for another 10 minutes.
- In the same mode, fry in oil 300 g of each type of cabbage and half as much as string beans. Add diced carrots and bell pepper. Fry vegetables for 15 minutes, then switch the multicooker to the "Stew" mode, pour ½ cup of water, add salt and pepper, and cook the dish for another 10 minutes. Garnish with grated cheese and herbs.
Cabbage Harvest Recipe for Winter
You can enjoy the taste of your favorite vegetables even in winter, if you preserve them in a fragrant brine. Delicious are not only cucumbers and tomatoes, but also broccoli and cauliflower. The recipe is to cut large pieces of 2 kg of eggplant and cauliflower, 1 kg of broccoli, carrots (3 pcs.) And zucchini. It is advisable to soak the eggplant for 2 hours in salted water.
Arrange prepared vegetables in sterile jars, pour boiling water and leave under the lid for 5 minutes. Then pour the water from the cans into the pan, add sugar (1 cup), salt (½ cup), vinegar (1 cup), a pinch of black pepper with peas and cloves. Pour the vegetables with marinade and roll up the cans with a can wrench.