Useful frozen cauliflower: how to make it correctly and what can be made of it later?

It has been scientifically proven that cauliflower contains a huge amount of vitamins and minerals, which together have a beneficial effect on the body as a whole. Especially useful to use this vegetable with gastrointestinal diseases. With constant use reduces the risk of cancer.

Due to its structure, it is better absorbed by the body than other types of cabbages. Children's pediatricians and nutritionists are sure that thanks to all its beneficial properties this product is perfect for familiarizing a child with a new food. Cauliflower is stored for a long time frozen, without losing its beneficial properties. How to freeze and defrost a vegetable and what can be prepared from frozen cauliflower is described in this article.

Can this vegetable be frozen?

Cauliflower can be frozen, like most other vegetables. In the frozen product more vitamin C, which is responsible for the elasticity of the skin in our body than in the fresh. The amount of vitamin C in the frozen product is fixed at the time of freezing.

Also, vitamin B9, the deficiency of which in the body leads to depression, is less in fresh cabbage than in frozen cabbage. Fresh "curly" inflorescence, loses most of its useful properties during transportation from several weeks to several months and with a long stay on the shop counter.

The same thing happens with any fresh product that is not grown on a “own garden” - a loss of about 50% of the nutrients during a long “journey to the dinner table”.

Do I need to defrost before cooking?

Due to the constant lack of time in modern housewives, a frequent guest of our table is frozen cabbage, purchased at the shop counter. The manufacturer’s instructions for this product indicate that no defrosting of cauliflower required.

A photo

Next you can see the photo of frozen cauliflower.

The benefits and harm of such a dish

The greatest amount of vitamins and microelements is contained in a vegetable that has not undergone heat treatment.that is, in fresh. Consider the content of nutrients in fresh and frozen cauliflower by comparison.

Calories per 100 grams of fresh vegetable:

• Kcal: 30.
• Proteins, g: 2.5.
• Fat, g: 0.3.
• Carbohydrates, g: 5.4.

Calories per 100 grams of frozen vegetables:

• Kcal: 26.56.
• Proteins, g: 2.20.
• Fat, g: 0.21.
• Carbohydrates, g: 3.97.

Read more about the benefits and harms of fresh cauliflower and how to use it correctly, read here.

Advantages of using this product

Cauliflower is not only delicious, but also a healthy vegetable:

• The risk of an allergic reaction is minimal, as the vegetable is hypoallergenic.
• When cooked, this vegetable is soft, pleasant to the taste.
• Beneficial effect on blood vessels.
• They are the prevention of anemia (iron deficiency) and cancers.
• Contributes to the proper development and formation of intestinal microflora and the restoration of the mucous membrane.
• Useful for children with high blood sugar.
• Stimulates the production of gastric juice.
• Cancer prevention.

Minuses

• The product is contraindicated in children prone to allergies.
• Do not use in inflammatory processes in the intestine.
• If you have kidney problems, it is not recommended to use cauliflower often.
• Doctors recorded a negative effect of cauliflower on the thyroid gland. All vegetables that belong to the broccoli family can cause goitre.

Step by step instructions, what to do before putting on storage?

1. Thoroughly wash the cabbage under cold running water.
2. Provided that only the inflorescences will be frozen, carefully divide the cabbage into inflorescences with a knife or hands.
3. Soak cabbage in cold water with salt: 2 tablespoons of salt for 2 liters of water. Leave in water for 40-60 minutes.
4. Drain the water. Wash the inflorescences again under cold running water.
5. We place the inflorescences in a container capable of withstanding low temperature conditions (freezing bags, freezing containers).

Watch the video about preparing and freezing cauliflower:

What to do before cooking?

If only cauliflower blossoms were frozen, pre-defrosting is not required before cooking.. In the case of frozen whole cabbage:

1. We defrost the cabbage first in the refrigerator on the top shelf 4-5 hours.
2. Then at room temperature.

Vegetable extinguishing

Ingredients:

• Cauliflower: 1 fork.
• Onions: 1 medium onion.
• Carrots: 1 piece.
• Butter or vegetable oil: to taste.
• Salt: to taste.
• Pepper: to taste.

Recipe:

1. Cauliflower defrost, divide into florets.
2. We lower the inflorescences in salted boiling water for 5-7 minutes.
3. Finely chop the onion and fry until golden brown in creamy (vegetable) oil.
4. To the onions add carrots, grated on a coarse grater. Fry over low heat.
5. While the vegetables are fried, drain the cabbage.
6. Add to the roasted vegetables boiled until half cooked cabbage, salt and pepper to taste.
7. Cover with lid and stew until cauliflower is cooked for 10-15 minutes.

How can you cook quickly and tasty?

What else and how you can cook from such cabbage:

• In bread crumbs. Instead of carrots and onions, you can add egg batter and breadcrumbs. The difference in cooking: no need to cover the vegetable lid during frying.
• In milk. 200 grams of milk can be added to roasted vegetables and cabbage to make this dish. Stew as usual: until ready.
• With zucchini. To cabbage, you can add zucchini, cut into "quarters". Add sour cream "for taste".

If we talk about the supply of cauliflower to the dining table, then in this case it is necessary to focus on the "tastes" of the household.

1. Boiled cauliflower is served as a complete dish in boiled form, stewed with vegetables.
2. Also used as a side dish for meat and fish.
3. Cauliflower in batter can be served as a separate dish, as well as a side dish.
4. Cabbage inflorescences are also consumed fresh, as in this case, all the beneficial properties of this product are preserved to the maximum.

Conclusion

Scientists have proven that the use of cauliflower has a beneficial effect on the human body as a whole. Useful properties of this product are described in a huge amount of literature. The vegetable loses the greatest amount of nutrients during transportation from the manufacturer to the store counter.

The maximum amount of nutrients found in cabbage grown independently. Rich in vitamins and minerals, “curly” vegetable is not only a storehouse of vitamins and minerals, but also simplicity and ease in preparing very tasty dishes. Therefore, this product is in high demand in all age groups of the population, ranging from feeding babies and eating during lactation - to people with diabetes and the elderly.

Watch the video: OutlanderFit: How to Cook Frozen Vegetables (May 2024).