HOW MUCH TO COOK CAULIFLOWER FROZEN: THE TIME IN MINUTES FROM THE MOMENT OF BOILING TO READINESS, AND HOW TO COOK VEGETABLES IN A SAUCEPAN PROPERLY AND TASTY?

Cauliflower is a healthy and tasty vegetable, also used in the diet. It is absorbed better than white, does not irritate the mucous membrane of the stomach and does not cause gas formation. Contains large amounts of vitamins and microelements.

In this article we will tell you how to boil frozen and fresh vegetables, how long the cooking process takes. We will provide detailed step by step instructions with the rules of cooking. And also we will open the secret of how to correctly determine the readiness of boiled cauliflower.

Differences in the culinary processing of frozen and fresh vegetables

Vegetable eat fried, stewed and boiled.

Attention! Since cauliflower is not stored for a long time, it is better to cook it soon after harvesting or buying.

However, it is not always possible, therefore often the product is used frozen.

Fresh cabbage is cleaned from the outer leaves, washed well in a salt solution (two tablespoons per 1 liter of water) to remove possible larvae and caterpillars, and cook for 20-25 minutes.
Frozen cauliflower is not processed in saline solution and boiled for 10 minutes less, because its consistency is more watery.

How long will the process take?

You can cook different dishes from frozen cauliflowers, depending on this, the cooking time and the method of its preparation differ. Consider how you need to cook a frozen vegetable, in particular, how many minutes you need to detect after boiling, depending on the recipe:

for soup - a large head made out into inflorescences, cooked in a saucepan for 10-15 minutes;
for salad - cooks for 15-20 minutes with a whole head of cabbage, then disassembled into small pots and used according to the recipe
for subsequent roasting - disassembled into inflorescences, cooked for 7 minutes, then fried in a frying pan until golden brown.

When buying frozen cabbage you need to check the integrity of the inflorescences - if they are crushed and covered with a large amount of ice, it means that the products were stored in violation of the freezing conditions.

Also, the reader may be interested to know how much to cook cauliflower in other situations:

How to cook fresh cauliflower, so as not to spoil the finished dish?
How to cook cauliflower for baby mash for baby food and how long will it take?

How to cook delicious - step by step instructions

Capacity for boiling can be from different materials:

ordinary enameled pan;
dishes from glass refractory material;
clay pot.

Important! You can not cook cabbage in an aluminum pan - in the finished dish will remain harmful substances released by aluminum when heated, and besides in such dishes vitamin C, which this product is so rich with, is destroyed.

There are rules following which you can get a really tasty dish.:

soak for a few minutes before cooking the buds in cold water with a small amount of citric acid - this will preserve the white color;
you can stew cabbage in water with milk added - from this, its taste will become much softer and more tender;
you should not add a lot of spices to the pan - they will not improve, but will only kill the specific taste of the dish;
if the vegetable is prepared for a salad, neither milk, nor citric acid, nor vinegar is added to the water - otherwise the taste of the salad may not correspond to the recipe.

Consider the process of cooking frozen cauliflower in an enamel saucepan. It is simple, consists of several stages:

Enough water is poured into the tank (so that the whole head is covered with it), put on the fire, add salt to taste.
Cauliflower, without defrosting, put in boiling salted water - so it will cook faster. If you plan to use the soup or salad, head out before placing in a saucepan, cut into inflorescences with a sharp knife.
The fire is reduced to medium, cook until ready (10-20 minutes). The container is left open - cauliflower may turn yellow under the lid.
Before readiness, a tablespoon of 9% vinegar is added to the pan so that the buds do not darken.
The finished product is thrown back into a colander, the water is drained. If cabbage is not used immediately, you can save it for some time right in the broth.

Reference: cooking time depends on the size of the vegetable: if you cook the whole frozen cabbage - it increases, cut into inflorescences - decreases. It is better to periodically check the readiness of the dish.

How to determine readiness?

The readiness of the dish is determined by a fork, removing the shoots from the colander. Properly cooked cauliflower should be:

elastic;
slightly crispy;
keep the shape of the buds.

In overcooked cauliflower:

lumps too soft;
do not retain shape.

Conclusion

Cauliflower - tasty and nourishing, despite the fact that it contains few calories. This vegetable has a lot of protein, vitamins and trace elements. Properly prepared product retains most of the nutrients and is well absorbed.