Recipe for frying cauliflower in a frying pan. Fried cauliflower: the best recipes and cooking secrets

Tasty and crispy fried cauliflower in batter is a simple and quick to prepare dish that anyone can make at home, so in this article we will take a closer look at how long and how to fry fresh and frozen cauliflower in a frying pan.

How long to fry cauliflower in a pan?

The cooking time for fresh and frozen cabbage is not particularly different, since before frying it must be boiled in boiling water so that after frying it is more juicy and tasty. Let's take a closer look at how long it takes to fry cauliflower:

How long does it take to roast cauliflower? Cauliflower should be fried for 7-10 minutes on each side until golden brown.
How long should you cook cauliflower before frying? Before frying fresh and frozen cauliflower, you need to cook it for 5-7 minutes after boiling water in a saucepan (dip the cabbage into already salted boiling water).

Having found out how many minutes to fry cauliflower, we will further consider the process of cooking it in order to know how to deliciously fry cauliflower in a frying pan at home.

How to deliciously fry cauliflower in batter in a frying pan?

The most popular recipe for deliciously cooking cauliflower in a frying pan is frying it in batter, so let’s look at how to fry cauliflower in batter from eggs and flour step by step:

Thoroughly wash the selected cauliflower in cold water and cut into florets.
Pour water into the pan, add salt (half a teaspoon per 1 liter of water) and bring to a boil, then add the prepared cauliflower inflorescences and cook for 5-7 minutes.
Place the boiled inflorescences in a colander and wait until they cool down and the water drains from them.
Prepare the batter for cauliflower: beat 2-3 eggs into a deep plate (per 0.5 kg of cauliflower), add a little ground black pepper, salt to taste and 2 tablespoons of flour, then beat thoroughly with a whisk or fork.
Pour vegetable oil into a deep frying pan and heat it on the stove, after which each cauliflower inflorescence is carefully dipped in batter and placed on a heated frying pan.
Fry the cauliflower on each side until golden brown and place on a plate. Delicious fried cauliflower in batter - ready!

Note: you should not add a lot of flour to the batter, since the more liquid it is, the more crispy the crust will form on the cauliflower after frying.
We also read articles

Fry the cauliflower in a frying pan over medium heat without a lid, then over low heat with a lid.

How to roast cauliflower

Products
Cauliflower - half a kilo
Flour - 2 tablespoons
Salt and ground black pepper - to taste
Parsley - a small bunch
Cheese "Russian" - 100 grams
Vegetable oil - 3 tablespoons

How to roast cauliflower
Wash the cauliflower and divide into florets. Soak in cold salted water for 10 minutes, then rinse.
Place fresh water on the fire, bring to a boil, add salt, add cauliflower and cook for 10 minutes, then place in a colander and let the water drain.
Heat a frying pan over medium heat, add oil. Pour flour into a bowl, roll the cabbage in flour and place in a frying pan, turning the florets regularly. Fry until golden brown.
Grate the cheese on a fine grater and sprinkle over the fried cauliflower. Wash the parsley, dry and finely chop. Serve the roasted cauliflower sprinkled with parsley.

How to stew cauliflower

Cauliflower in cream
Cauliflower - half a kilo
Carrots - 1 large piece
Bell pepper - 1 piece
Onions - 1 head
Parsley - a few sprigs
Cream - 200 milliliters
Chicken eggs - 2 pieces
Vegetable oil - 2 tablespoons

How to stew cauliflower in cream
Divide the cauliflower into inflorescences, put it in a saucepan, add water, salt and put on fire; cook for 5 minutes after boiling. Then drain the boiled cabbage in a colander.
Peel and finely chop the onion, peel and grate the carrots, remove seeds and stems from the pepper, wash and chop the parsley.
Heat a frying pan over medium heat, add oil, add onions, carrots and peppers, and fry for 10 minutes over medium heat without a lid.
Break the chicken eggs and pour them into a bowl, add salt and beat. Heat a second frying pan and add oil. Dip cauliflower florets one by one in eggs and place in a frying pan. Fry for 10 minutes.
Add the roast to the cauliflower, pour in cream, pepper and salt. Simmer covered over medium heat for 10 minutes. Serve on plates, sprinkled with chopped parsley.

On the list of the healthiest vegetables, cauliflower occupies one of the leading positions. It contains many useful macro- and microelements, vitamins H, E, K, C. The vegetable is popular among people on a diet: despite all its nutritional value, it is low in calories, promotes healthy digestion, and has a beneficial effect on intestinal microflora.

Regular consumption of cabbage helps improve the immune system; it is also beneficial for the functioning of the heart, nervous system, and female reproductive organs. One of the important functions is the prevention of cancer. The most surprising thing is not this, but the fact that cauliflower does not lose its beneficial properties even during heat treatment - boiling and frying in a pan. Let's talk about the second option: consider the most famous methods of frying cabbage, find out what products it is combined with, and how to serve a healthy dish.

Preparation

Although cauliflower retains its health benefits, you should not overcook (or overcook) it. To enhance the taste and retain beneficial elements, it is recommended to soak it in milk for some time before cooking.

Not only fresh forks are suitable for frying, but also frozen ones: they need to be boiled for 2-3 minutes, then removed and dried a little. If you take fresh ones, make sure that they are recently harvested: juicy, elastic, with fresh leaves. There is no point in determining freshness by color: vegetables come in different varieties that differ in appearance.

Before frying, rinse the head of cabbage and separate it into inflorescences. Most recipes recommend boiling it first, but this is not necessary, especially if you want to retain a nice crunch.

It is better not to cut off the stems of the inflorescences: they are convenient to hold on to, especially when cooking in batter or breading.

Calories in Roasted Cauliflower

Cauliflower is low-calorie - only 20-30 kcal per 100 grams raw and 100-120 kcal per 100 grams fried. The nutritional value includes:

3 grams of protein;
10 grams of fat;
5.7 grams of carbohydrates.

Low calorie content allows you to use it during diets and fasting days. Dishes made from it perfectly satisfy hunger and replenish the body with useful substances, while preventing you from gaining weight.

Classic recipe

Ingredients:

a small head of cabbage;
60-70 ml vegetable oil;
seasonings

How to cook:

Wash the cabbage and cut into small slices.
Heat the oil, lay out the slices evenly, stir.
Cook over high heat until golden brown and crispy crust appears, and fry for a few more minutes over low heat.
Add spices 2-3 minutes before removing from heat. By the way, you'll need garlic sauce.
Serve as a side dish to the main dish.

Cauliflower in batter and breading

Let's remember the classic recipe for frying in batter. It's very simple.

Ingredients:

⅔ head of cabbage;
150 g flour;
spices to taste;
glass of water.

Preparation:

First of all, prepare the batter: mix water and flour until it becomes sour cream, add spices to taste, including salt and ground black pepper.
Wash the head of cabbage, dry it, cut it, do not boil it. Roll in the mixture prepared in advance.
Heat the oil, add the slices, fry over medium heat until a crust appears.

Video recipe

Breaded

A very tasty side dish. The recipe has something in common with the previous one. Cooking will take no more than half an hour.

Ingredients:

small head of cabbage;
2 eggs;
packaging of breadcrumbs;
spices.

Preparation:

Wash the inflorescences, dry, cut into pieces, boil for 7-8 minutes after the water boils.
Break and beat the eggs, add salt and black pepper.
Roll the slices in the resulting mass and then in breadcrumbs.
Heat the oil, put the cabbage in a frying pan and fry over medium heat.

Original recipe with eggs for main course

This recipe is not even a side dish, but a real second course, suitable for a tasty and nutritious lunch.

Ingredients:

a head of cauliflower;
3-4 eggs;
50 g butter or 25 g butter and 25 ml vegetable oil;
100 g cheese;
spices to taste.

Preparation:

Rinse the inflorescences, drain, and cut into pieces. Boil for 7-8 minutes after the liquid boils.
Heat the oil, add the cabbage, fry a little until golden brown (5-6 minutes).
Break and whisk the eggs in a bowl, add spices, and roll the vegetables in the resulting mixture.
Cook over medium heat until brown.
Place on a dish, grate the cheese, sprinkle on top, add herbs.

Video recipe

Stewed dietary cauliflower

There are many options on this topic, I will consider the simplest one.

Ingredients:

⅓ head of cabbage;
100 g carrots;
100 g zucchini;
2 tomatoes;
1 bell pepper;
½ onion;
50 ml vegetable or olive oil;
spices to taste.

Preparation:

Wash all the ingredients, cut into large slices, and divide the cabbage into inflorescences.
Heat the oil in a frying pan, fry the onions and carrots first, then the inflorescences and peppers, then the zucchini and tomatoes.
Pour a little water over the stew and simmer with the lid closed for about 15 minutes.
Towards the end of cooking, sprinkle with lemon juice and add spices.

In conclusion, I will give some useful tips. It turns out that eating cauliflower is prohibited for the following diseases:

With high or low blood pressure.
During an exacerbation of kidney and gastrointestinal diseases without consulting a doctor.
For gout in older people.
After surgery in the chest or abdominal area. Several weeks should pass after the operation.
Use caution for people suffering from thyroid diseases.
For chronic allergies.

Do not neglect these tips, because your health is in your hands!

Cauliflower inflorescences are valued not only for their delicate taste, but also for their excellent dietary qualities. This vegetable, compared to white cabbage, which contains a huge amount of coarse fiber that irritates the esophagus, is much easier to digest. To prepare a variety of dishes (soups, salads, stews, cutlets, appetizers), delicate cauliflower inflorescences are used, and they can be used not only boiled or raw, but also fried, after which the cabbage acquires a piquant crispy crust.

How to choose the right cauliflower

The most common varieties of cauliflower on our market are: Dacha, Pioneer, Otechestvennaya. These species have obvious external differences. Some heads of cabbage are more round, others are oblong. The leaves of the fruit have different colors, shapes and colors. The varieties also differ in the color of the inflorescences themselves: from cream to snow-white. What type of vegetable is better to choose?

All external differences in cauliflower do not affect its taste. However, the color of the inflorescences and leaves indicates the conditions in which the vegetable grew - in the shade or in the sun. Both types are great for preparing delicious dishes. The main criterion for choosing vegetables will be their freshness and youth. A sign of young cauliflower is soft green, fresh leaves, which indicate that the fruit was picked no earlier than 2-3 days ago. Darkened, limp leaves indicate that the vegetable has been stored for a long time, so it has lost its juiciness and delicate taste.

Fresh cauliflower has small inflorescences that fit tightly together. There should not be any dark spots or dots on the head of the fruit - these indicate that the cabbage is infected with a harmful fungus. Even the smallest spot will spread over the entire surface of the fruit within a few days, covering it with rot. Such signs make the vegetable inedible, since if you eat it, you run the risk of serious poisoning.

The best recipes for cooking cauliflower in a frying pan with photos

Before cooking cauliflower, the head should be prepared - disassembled into individual inflorescences and filled with cool, salted water. This safety measure will prevent caterpillars or other insects from getting into the food, because the salty solution will force them to crawl out. After soaking, rinse the vegetable under running water. To prepare a tasty, healthy dish in a frying pan, use one of the recipes below.

Simple recipe in egg and breadcrumbs

Relevant for the second half of summer is a recipe for fried cauliflower. And although it is possible to prepare this dish in any season by purchasing frozen inflorescences, the tastiest appetizer is made from fresh, young vegetables. This recipe is ideal for busy housewives, as it requires a minimum of effort and time spent, but this does not affect the taste of the dish.

Ingredients:

One chicken egg.
Half a kilo of cauliflower.
Breadcrumbs.
Sunflower oil for frying.
Spices to taste.

Preparing breaded cauliflower florets:

Wash and divide the fruit into inflorescences. Boil them until tender in salted water (this will take 5-8 minutes).
Place the softened pieces in a colander and wait until cool.
Beat the egg and add seasonings.
Alternately dip the inflorescences first in the egg mixture, then in breadcrumbs and place on a hot, oiled frying pan. Fry the cabbage until it turns golden brown.
Serve with sour cream or mayonnaise and fresh vegetables.

Stewed with vegetables and meat in sour cream sauce

Cauliflower cooked in sour cream sauce is a delicious dish that also contains a large amount of useful substances. It’s simple and takes no more than 40 minutes. The big advantage of this dish, among other things, is its economy and satiety. To prepare it you will need a minimum set of products, which saves you money.

Ingredients:

1-2 onions.
0.1 l sour cream.
To taste: salt, herbs, pepper.

Preparation of cauliflower stewed in sour cream:

Peel the vegetables, dividing them into florets.
Finely chop the onion and fry in a frying pan using olive or sunflower oil.
Separate the inflorescences into small pieces, place them in a frying pan with the onions and cover with a lid. Simmer vegetables for 15-20 minutes.
Add seasonings, sour cream, mix the ingredients and keep on fire for another 5-7 minutes.
Finely chop the greens and sprinkle the contents of the frying pan with them. Simmer the vegetables for another 3-4 minutes and serve.

Boiled cabbage fried in cheese batter

This type of batter is very easy to prepare, and food with it turns out very tasty and juicy. Cauliflower fried in cheese tastes a little like mushrooms. This dish goes well with a salad of green leaves, and as a side dish it is worth boiling new potatoes. Serve cauliflower in cheese batter with baked fish, meat and herbs.

Ingredients:

4-5 tablespoons of flour.
A couple of eggs.
0.5-1 kg cauliflower.
Hard cheese (quantity as desired).
Sunflower oil.
0.1 liter of beer.
Seasonings (pepper, salt).

Preparing fried cauliflower in cheese batter:

Divide the fruit into inflorescences, boil them in salted water or steam them.
Grate hard cheese.
Beat eggs with sunflower oil, add beer to the resulting mass. Season the batter, slowly add flour to it and stir so that there are no lumps. Add the grated cheese to the batter.
Pour more oil into a heated frying pan. Dip the cabbage pieces in the batter and place in a hot container. When the dish acquires a golden hue, it means it is ready to eat.

Vegetable stew as a side dish

The main summer dish of many housewives is vegetable stew, however, if desired, it can be prepared even in winter, you just have to freeze the necessary vegetables in the summer. The main ingredients for a classic stew are tomatoes, onions, carrots, and bell peppers. However, to give it the most expressive taste and piquancy, you can add hunting sausages to the stew.

Ingredients:

Up to 400 grams of cauliflower.
200-300 grams of smoked sausages.
Bulb.
One eggplant.
Sunflower oil.
2 tomatoes.
Carrot.
A bunch of dill.
Pepper, salt.

Making a delicious vegetable stew:

Boil the cabbage inflorescences until half cooked.
Cut the eggplant into cubes, add salt and leave for 10-15 minutes to release the bitter juice.
Finely chop the greens, carrots, tomatoes and onions. Cut the sausages into slices.
Heat a frying pan and add vegetables to it, starting with onions and carrots.
After 3 minutes, add eggplants and tomatoes into the container. Fry the vegetables for another 5 minutes and add the sausages.
The cabbage inflorescences go into the frying pan last. Season the dish, reduce the heat to low, pour half a glass of water into the container and fry the stew, covered, stirring frequently.
When the water has completely evaporated, the dish will be ready. Serve hot or cold.

Broccoli omelette

The easiest way to prepare a cauliflower omelet is to fry it in a pan, although many cooks use a slow cooker for this. For omelettes, it is better to use the freshest possible eggs; you can check them for “youth” using a light test. Shake the egg if you feel the yolk dangling - it is not fresh, so it is better to choose a product from another seller. The calorie content of an omelet with broccoli is about 700 kcal.

Ingredients:

200-250 g each of broccoli and cauliflower.
5-6 fresh eggs.
A quarter cup of olive oil.
100 grams of hard cheese.
A couple of cloves of garlic.
Spices.

Preparing broccoli omelet:

Blanch the broccoli, but do not overcook it, this way the vegetable will retain its structure and most of the beneficial microelements.
Boil the cabbage inflorescences, fry along with the broccoli on the stove for 2-3 minutes
Add water to the pan until it half covers the vegetables. Turn the heat up to high and simmer the dish until the liquid evaporates.
Mix the eggs, but do not beat them.
Pass the garlic cloves through a press, add to the egg mixture, and season everything with salt and pepper.
Slowly pour the eggs into the frying pan and fry the omelet with the lid on. Once ready, season the dish with grated or cream cheese.

Korean spicy snack

Fans of spicy pickled snacks are guaranteed to love this Korean cauliflower recipe. It is perfect for a vegetarian or lenten diet. The dish is very easy to prepare, and it marinates for only 7-8 hours. You can store a tasty, savory snack in the refrigerator for a long time, which is extremely convenient - take it out as needed, for example, during an unexpected visit from guests.

Ingredients:

Bulb.
Medium head of cauliflower.
Sunflower oil.
A third of the chili pepper.
A pair of bay leaves.
Half a teaspoon of sugar.
Three cloves of garlic.
Allspice, seasoning for Korean carrots (one tablespoon).
Apple or wine vinegar.

Preparing snacks in Korean:

Separate the cabbage florets and finely chop the chili pepper.
Pass the garlic through a press, cut the onion into small cubes.
Heat a frying pan, grease it with oil, place the onions and peppers in it.
Salt the dish, add cauliflower. Fry vegetables over medium heat for 10 minutes.
Mix the spices with sunflower oil and pour the marinade over the fried vegetables, previously placed in a jar.
When the contents of the jar have cooled, cover it with a lid and refrigerate overnight or 7-8 hours.

Fried chicken with potatoes

This dish came to us from India. Since the majority of the population of this country cannot afford expensive meat, and religious traditions do not allow them to eat some varieties, chicken has become the main meat product. Thanks to spicy seasonings, fried poultry with potatoes and vegetables has a unique taste and aroma. The cooking time for this dish is one and a half hours.

Ingredients:

Large ripe tomato.
Two medium sized potatoes.
Chicken (1.5-2 kg).
Two small heads of cauliflower.
Sunflower oil.
A couple of cloves of garlic.
2 cm ginger root.
Panch Foran spice mixture (1-2 teaspoons).
2 teaspoons ground cumin.
1 tablespoon turmeric.
1 teaspoon coriander.
Bay leaf, salt.

Cooking:

Cut the chicken carcass into 5-8 pieces. Chop the garlic and ginger. Cut the potatoes into large cubes, the tomato into slices.
Divide the cabbage into florets.
Heat the oil in a deep frying pan, place the chicken pieces on it, fry over high heat until a weak crust appears. It's best to turn the meat every couple of minutes. Place the finished pieces on a plate.
Remove the pan from the heat, place the panch foran mixture and bay leaf in it, leave for half a minute. Then add garlic, tomato, ginger and all the spices. Place the skillet over low heat for 30 seconds, stirring constantly.
Place chicken pieces in a frying pan, add two glasses of water, cauliflower, and potatoes. Wait until the liquid boils, close the lid and reduce the heat. The dish will be ready in about 40 minutes.

Frozen cauliflower cutlets with minced meat

Cabbage inflorescences are very healthy and are even suitable as baby food. Fans of healthy food appreciate the vegetable for its low calorie content and delicate taste. In addition, it is possible to prepare many different dishes from cauliflower, one of which is. Thanks to frozen vegetable preparations, you can prepare healthy, vitamin-rich dishes even in winter.

Ingredients:

350 grams of minced chicken.
Small head of cauliflower.
Bulb.
2 eggs.
A bunch of dill, parsley.
3 tablespoons flour.
Spices.
A couple of cloves of garlic.

Preparation of chicken and vegetable cutlets:

Thaw the cabbage inflorescences by leaving them in the kitchen for several hours or by blanching them in boiling water for a couple of minutes. Boil them for five minutes in slightly salted water.
Finely chop the garlic and onion. Fry the vegetables in sunflower oil.
Place the inflorescences in a colander and wait until they cool. Then chop them very finely or crush them.
Beat the eggs until foamy - this will give the cutlets special tenderness.
Add spices (salt, pepper mixture) to the minced meat. After this, mix it with beaten eggs, cabbage inflorescences, garlic, onions, flour, chopped herbs. Mix the ingredients thoroughly.
Heat a frying pan with oil, form neat cutlets and fry, dipping in breadcrumbs. If desired, this dish can even be grilled.

Video

Cauliflower occupies one of the leading places among other dietary products, since this vegetable is a storehouse of organic acids, vitamins and minerals. Cabbage inflorescences can be eaten not only by adults, but also by small children, regardless of health status. If you want to fill your diet with healthy foods, cook dishes with cauliflower more often. This fruit stimulates the functioning of the digestive organs, improves immunity, and activates metabolic processes. By watching the video, you can learn how to prepare a simple, tasty, healthy dish.

Cauliflower in its raw form does not cause appetite and the desire to eat it right away. However, experienced housewives are confident that properly prepared cauliflower can be an excellent dish not only for everyday, but also for holidays. She has a colossal amount of useful substances, are necessary for the human body.

To preserve them, it is important to properly prepare the cabbage, while leaving it tasty and healthy. First of all, before any preparation, cauliflower must be disassembled into inflorescences, washed thoroughly and boiled in salted water.

It is very important don't overcook the cabbage so that it remains crispy and healthy. Its fiber helps to thoroughly cleanse the body, removing toxins and speeding up metabolism.

Cabbage with meat and vegetables in creamy sauce

You can cook cauliflower with absolutely any type of meat, complementing it with any seasonal vegetables. This beneficial combination will always be complemented by creamy or sour cream sauce, which will make the dish tender, healthy and festive.

must have: 1 head of cauliflower, 1 pepper, 1 large onion, 200 grams of sour cream, 2-3 tablespoons of milk, spices and herbs.

To begin with, the cabbage is divided into inflorescences, washed thoroughly under running water, removing sand and soil. At the same time, peel the onion and remove the inside of the pepper - grains and stems.
The meat is cleaned of films and excess cartilage. Cut the pulp into small cubes. If desired, the meat can be marinated in advance using salt and black pepper.
Pre-chopped onions are fried in a preheated frying pan. After a couple of minutes, the meat is sent to it until a golden crust forms. At this time, boil the prepared cabbage inflorescences in well-salted water for no more than 3-4 minutes.
For frying, use sunflower or olive oil. To give a more delicate taste, you can use butter. When the onion and meat are slightly browned, you can add finely chopped pepper and boiled cabbage inflorescences for 5-7 minutes.
Season fried vegetables with sour cream or cream, add milk to get a uniform sauce that does not curdle. Simmer the vegetables under the lid for about 10 minutes. Don’t forget about your favorite spices and herbs at the end. Finely chopped parsley and dill go well with the dish.
A hot and aromatic dish should be served immediately.

Cauliflower in classic batter

A favorite recipe for many is the traditional roasting of cauliflower. in a frying pan in batter. This tasty and healthy dish is very easy to prepare and quickly disappears from the dinner table. Hot cabbage florets have a pleasant crunch and aroma.

To prepare this recipe required: 1 head of cauliflower, 5 eggs, 3 tablespoons of flour, 2 tablespoons of milk, 100 grams of vegetable or butter, spices.

The cabbage is peeled, disassembled into inflorescences, washed and placed in boiling water for 4-5 minutes.
At this time, prepare the classic batter - beat the eggs until thick foam, add milk, flour and spices - salt and pepper. The thinner the batter, the crispier the breading will be on future fried pieces.
Housewives who are not afraid to experiment can add a little cumin to the batter. This spice will give a more refined taste and aroma to the future dish.
Heat the frying pan well with sunflower or butter. Each inflorescence is carefully dipped in batter and sent to fry. Each side of the cabbage inflorescence is brought to a golden brown state in turn for 3-4 minutes.
Ready fried and aromatic inflorescences can be decorated with chopped herbs and served with garlic and sour cream sauce.

Omelette with cauliflower

Cauliflower tastes best in a frying pan, although many housewives like to bake it in the oven or cook it to taste in a slow cooker. In addition to frying cabbage in batter or with other vegetables, you can make a delicious omelet from it. This recipe will take no more than 10-15 minutes to prepare a hearty and healthy meal for the whole family.

For him will be needed: 1 head of cauliflower, 5-6 fresh eggs, 2 tablespoons of milk, 100 grams of any hard cheese, 2 cloves of garlic, olive or vegetable oil, spices and herbs.

Prepared cabbage inflorescences must be blanched for 1-2 minutes in boiling water. This will preserve its structure and nutrients.
Then they are sent to a heated frying pan to obtain ruddy barrels of inflorescences. If the cabbage cannot be pierced with a fork, you can add a little water to the pan and simmer them over high heat for a couple of minutes.
At this time, eggs are prepared for a classic omelet - beaten with milk and seasoned with spices to taste. For a more fluffy mass, add 1 teaspoon of homemade mayonnaise to the eggs. Don't forget about the garlic - pass it through a press or fine grater, and then add it to the prepared mass.
The eggs are poured on top, evenly covering the cabbage florets. The omelet is covered with a lid and simmered over low heat. After cooking, sprinkle the omelette with herbs and grated cheese, leaving for a few minutes to melt. A delicious and healthy breakfast is ready!