A completely versatile dish - cauliflower puree - can get permanent registration on your daily and even festive table, if you master all the secrets of its preparation and skills to work with the main ingredient, which is indispensable in the diet of those who monitor their health.
Tasty or not? Of course! You will be convinced of this by reading our recipes and preparing a dish for them! And also we will open some secrets of the correct preparation of this delicate vegetable.
A storehouse of vitamins and minerals
Adherents of proper nutrition will be interested to know that cauliflower contains a huge amount of nutrients. It is rich in vitamins E, C, A, PP, Group B. The vegetable serves as a source of calcium, magnesium and sodium. In addition to these minerals, it contains folic acid, omega-3 acids, antioxidants and choline, which regulate metabolism and cholesterol levels.
Without the risk of harming the baby cauliflower puree, pregnant women and nursing mothers can eat. For infants, the meal will be a great start to complementary foods.
Cauliflower - one of the most common components in the menu of various diets. At 100 grams of mashed potatoes from this vegetable, on average, 33 kcal (the energy value of the dish can vary) with an almost perfect balance of nutrients. For the same calculated 100 grams of mashed potatoes, there are 1.57 grams of proteins, 0, 71 grams of fat, and 5.4 grams of carbohydrates.
The health of most people, all of the above properties will bring undoubted benefits. HOWEVER there are exceptions. Significantly reduce the use of cauliflower puree, or even refuse it completely, doctors advise persons suffering from:
gout;- kidney disease;
- acute gastrointestinal inflammation;
- chronic high acidity;
- people with individual intolerance to the vegetable.
gout;No matter in what quantities and with what regularity you will eat cabbage puree, it is necessary to cook it, adhering to a number of simple, but very important recommendations.
Culinary secrets
How to cook quickly and tasty? You will need:
- 600-800 ml of water (for boiling cabbage);
- 1 cauliflower head (about 500-600 grams);
- salt and spices to taste.
One or two tablespoons of sunflower or corn oil can be added to the mash when chopped, if you do not use other fats in the dish.
Recommendation. To get tasty and healthy mashed potatoes, you need to choose a quality vegetable. Cabbage head should be bright, without spots and damage, with dense buds and uniform green leaves, not spoiled by the disease.
It is better to refuse frozen cauliflower for mashed potatoesas there are practically no vitamins and trace elements in it.
When all the ingredients are available, you can begin the process of processing and preparation.
- Preparing the main ingredient. Before you start cooking the cabbage, disassemble it into florets and rinse them thoroughly under running water from small patches of dirt.
After that, dip the cabbage for a few minutes in salt water to get rid of insects that may be in inflorescences.
- Cook the cabbage. Next cauliflower inflorescences must be boiled in salted or mineral water. So that they do not darken, you can add a little sugar.
The liquid during cooking should cover the vegetables. It is convenient to check the readiness of cabbage with a match, skewer or fork. As a rule, it is ready to be mastered in 10-15 minutes after boiling.
Crush inflorescences. When the inflorescences are soft, remove them from the water with a skimmer. Pour vegetable broth is not in a hurry. It will be added to the cabbage pulp when grinding inflorescences. This can be done in a food processor, using a blender or through a sieve.Gradually pouring water in which the cabbage was cooked, beat the mixture until homogeneous. If you use vegetable oil in the recipe, also add it when mashing. The consistency of the finished puree should resemble a potato, but to be more airy and light.
- We bring the dish to taste. In the finished dish, add salt and spices to taste. Dried paprika, black ground pepper, curry, thyme are perfectly combined with cauliflower.
Crush inflorescences. When the inflorescences are soft, remove them from the water with a skimmer. Pour vegetable broth is not in a hurry. It will be added to the cabbage pulp when grinding inflorescences. This can be done in a food processor, using a blender or through a sieve.With supplements even tastier and healthier
- Cauliflower and potatoes puree can be used as a side dish or as an independent dish. The recipe of its preparation is identical to the above (more information about the various recipes for cooking cauliflower can be foundhere) Cook vegetables, taken in a 1: 1 ratio, can be both individually and together.
Small potatoes cooked whole, cut into pieces the size of cabbage inflorescence. After mashing, you can add nutmeg to the ingredients, which very well sets off this vegetable combination.
- A lightweight version of a two-component vegetable puree can be made from cauliflower and zucchini. When cooking vegetables it is recommended not to boil, but to stew. Squash are laid in a pan pre-peeled and seeds. In appearance the finished dish should resemble mousse.
If you plan to feed them a baby, then before serving, you can add grated boiled egg yolk to the dish, which will improve the taste and nutritional qualities of the product.
- A combination of cauliflower and celery root is considered to be a classic for vegetable puree, especially - as a side dish for fish dishes. Cooks are advised not to cook celery with cabbage, but to cook it in a double boiler, peeling the skin and cutting it into small cubes before.
After you grind the ingredients in a blender, add a little lemon juice to the dish. It will set off the sweetness of celery and nutty cabbage.
To all the described cabbage puree you can add butter or milk to taste. This can be done both in the course of purirovaniya, and after grinding.Butter, thanks to a combination of fatty acids and fat-soluble vitamins A, E and K2, will improve the absorption of nutrients cauliflower. For one medium fork of cabbage (about 500-600 grams) you will need 3-4 tablespoons of oil.
Adding to the cabbage puree milk makes its consistency airy. Ideally, if you take a glass of milk a pound of vegetables.
- Fans of savory flavors can add garlic in mashed potatoes at the rate of 2-3 cloves per 1 kg of cabbage. Garlic can be sent to the blender, both fresh and baked.
When baking grease the slices with vegetable oil and salt, without removing them from the skin. Do not remove the garlic from the oven until it is soft.
To all the described cabbage puree you can add butter or milk to taste. This can be done both in the course of purirovaniya, and after grinding.Serve original
The harmonious taste of cabbage puree will emphasize its original presentation. Vegetable puree can be presented on lettuce leaves. Your guests will be amazed by the “roses” of mashed potatoes, extruded from the pastry bag with the figured nozzle. If you put mashed potatoes on a table in a large dish, you can decorate it with pomegranate seeds and greens or draw a ketchup pattern on it.
In total, the preparatory stage, preparation and serving of cauliflower puree will take you from 40 minutes to an hour. Take this time to please yourself and loved ones with a real vitamin cocktail - nourishing and tasty, but at the same time, dietary and healthy.
