Favorite, tasty and healthy cauliflower, recipes in the oven which are as good as steamed recipes or in a pan, has several advantages over other types of cabbage.
Otherwise, cauliflower is affectionately called curly, because it is a combination of dense and juicy inflorescences collected in a head. Cauliflower is considered the most nutritious and healthy of all vegetables. As Mark Twain aptly puts it, cauliflower is called "cabbage with a higher education."
The tender fiber of this vegetable can be shown to all categories of people: healthy and those who are on a diet, children and adults.
Due to its healing and nutritional properties, cauliflower has long been used in cooking, as well as in traditional medicine for the treatment of digestive organs.
Fried in butter, sprinkled with omelette, boned in crackers, aromatic and mouth-watering - all this is cauliflower. Cracked recipes will especially appeal to someone who loves crisp and golden color on fried cauliflower.
So why is cauliflower so good and useful, the recipes for which are simple and time-saving? Firstly, it contains a lot of vitamin U: it is contained in cauliflower 2%. This vitamin strengthens the epithelium of the gastrointestinal tract, stimulates the production of acids and enzymes and maintains their normal levels, improves metabolic processes, heals ulcers on the mucous membrane of the stomach and intestines. Even the name of this vitamin U - is derived from the Latin "ulcus", an ulcer. So cauliflower, recipes from which are known to all housewives, is not only a very tasty dish, but can serve as a medicine for various ailments.
With gastritis with low acidity , fresh juice of this vegetable is used. Cauliflower is the richest source of amino acids that participate as a building material in the human body. These include: arginine, lysine, tryptophan, methionine, choline, cystine. Cauliflower, the recipes from which are distinguished by its availability, is of particular importance for the activity of the gall bladder and liver, since the high content of methionine and choline in it is very important for these organs.
Since cauliflower contains as much cystine and methionine as fish or meat, broths from it are nutritious, tasty and healthy.
Brussels sprouts and cauliflower, recipes from white cabbage and Savoy cabbage significantly decorate our diet, and serve as a wonderful side dish for meat and fish dishes, and can also be served as independent dishes.
Cauliflower can be prepared for the future, for the winter. To do this, it is necessary to disassemble it into inflorescences, rinse and dip in boiling salted water for a couple of minutes. It will remain firm and will not lose its color. Throw it in a colander and cool. After that, put the cabbage in bags and put in the freezer. And for the whole winter you will provide yourself with delicious dinners or breakfasts. After all, defrosting cabbage in a pan, adding a little butter and pouring with beaten eggs is a matter of 5 minutes, and a sumptuous breakfast is ready!
Phosphorus, calcium, magnesium, potassium, iron, contained in cauliflower, are easily absorbed; pectins, citric and malic acids contained in cabbage are indicated for those who want to keep their weight normal; tartronic acid, which is part of it, prevents the conversion of sugars into fats.
The dietary properties of cauliflower provide metabolic and hematopoietic, bone formation and restoration processes in the body. Cauliflower is indicated for people with diabetes: after all, it mainly contains fructose and glucose, and only in a minimal amount - sucrose.