What are the surprising health benefits of cauliflower? Discover the nutritional profile, versatile preparation methods, and potential drawbacks of incorporating this cruciferous vegetable into your diet.

Nutritional Powerhouse: Cauliflower’s Impressive Nutrient Profile

Cauliflower is a cruciferous vegetable that boasts an impressive nutritional profile. A single serving (1 cup or 100 grams) of raw or cooked cauliflower provides a wealth of essential vitamins and minerals, including:

• Vitamin C: 77% of the recommended daily intake
• Vitamin K: 20% of the recommended daily intake
• Folate: 14% of the recommended daily intake
• Vitamin B6: 11% of the recommended daily intake
• Potassium: 9% of the recommended daily intake

Additionally, cauliflower is a good source of dietary fiber, providing 3 grams per serving. This cruciferous vegetable is predominantly composed of water, with 92 grams of water per 100-gram serving, making it a hydrating and low-calorie option.

Unveiling the Cancer-Fighting Potential of Cauliflower

Cauliflower contains a group of substances known as glucosinolates, which are broken down during the chewing and digestion process into compounds that may help prevent cancer. These compounds have been shown to possess anti-inflammatory, antiviral, and antibacterial properties, potentially protecting cells from damage and supporting overall cellular health.

Research has suggested that the consumption of cruciferous vegetables, such as cauliflower, may be associated with a reduced risk of certain types of cancer, including breast, prostate, and colon cancer. The specific mechanisms behind this potential cancer-fighting ability are still being actively investigated by researchers.

Potential Drawbacks and Considerations for Certain Health Conditions

While cauliflower is generally a healthy addition to the diet, there are a few instances where it may not be the best choice, particularly for individuals with specific health conditions:

1. Thyroid Issues: Cauliflower, along with other cruciferous vegetables, contains compounds that may interfere with the thyroid’s ability to absorb iodine, which is essential for proper thyroid hormone production. This is typically only a concern for those who consume very large amounts of cauliflower on a regular basis.
2. Digestive or Gastrointestinal Issues: The high-fiber content of cauliflower can potentially exacerbate symptoms of conditions like irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), Crohn’s disease, or ulcerative colitis, leading to bloating and gas.
3. Heart Disease: Individuals taking blood thinners or statins for heart disease may need to limit their consumption of cauliflower, as it is high in vitamin K, which can potentially interfere with the effectiveness of these medications.

Versatile Preparation Methods: Unlocking Cauliflower’s Culinary Potential

Cauliflower is a remarkably versatile vegetable that can be prepared in a variety of ways to suit different dietary preferences and culinary needs:

• Steaming: The simplest method, where the whole head or florets are steamed until tender.
• Roasting: Cauliflower florets or “steaks” can be tossed with olive oil, salt, and pepper and roasted in the oven until golden and caramelized.
• Pureeing: Cooked cauliflower can be blended into a smooth, creamy puree, which can be used as a substitute for cream sauces or added to smoothies.
• Mashing: Steamed cauliflower can be mashed and combined with mashed potatoes to boost the nutritional value or used on its own as a low-carb alternative to traditional mashed potatoes.
• Grating: Cooked cauliflower can be grated into a rice-like texture, creating a versatile ingredient for a variety of dishes.

Busting the Myth: Cauliflower as a Healthy Alternative to High-Sugar Vegetables

It’s a common misconception that all vegetables are created equal when it comes to their sugar content and overall nutritional value. In reality, some vegetables, such as carrots and potatoes, contain higher amounts of natural sugars compared to their counterparts.

Carrots, for example, contain nearly 5 grams of sugar per medium-sized raw carrot, while a stalk of celery provides less than 0.5 grams of sugar. Similarly, a medium-sized baked potato (without skin) contains 2.7 grams of sugar, while the same amount of cauliflower has only 2.2 grams of sugar.

By swapping out high-sugar vegetables like carrots and potatoes for lower-sugar options like cauliflower, you can enjoy the crunch and versatility of these vegetables without the added sugar load. Cauliflower’s impressive nutrient profile, including its cancer-fighting compounds, makes it a smart choice for individuals looking to optimize their vegetable intake.

Maximizing the Benefits: Incorporating Cauliflower into Your Diet

Integrating cauliflower into your daily diet is a simple and effective way to boost your overall health and well-being. Here are some tips for making the most of this versatile vegetable:

1. Experiment with Cooking Methods: Explore the various preparation techniques, from steaming and roasting to pureeing and grating, to find the methods that best suit your culinary preferences and dietary needs.
2. Swap for High-Sugar Options: Replace high-sugar vegetables like carrots and potatoes with cauliflower in your favorite dishes, such as mashed “potatoes” or low-carb pizza crusts.
3. Incorporate into Smoothies and Sauces: Blend cauliflower into your favorite smoothies or use it as a creamy, low-calorie base for sauces and dressings.
4. Explore Flavor Combinations: Experiment with different seasonings, herbs, and spices to enhance the mild, slightly sweet flavor of cauliflower and make it a versatile addition to your culinary repertoire.

Embracing the Versatility and Health Benefits of Cauliflower

Cauliflower is a nutritional powerhouse that offers a wealth of health benefits, from its impressive vitamin and mineral content to its potential cancer-fighting properties. By understanding the unique characteristics of this cruciferous vegetable and incorporating it into your diet in a variety of ways, you can unlock a world of culinary possibilities while promoting your overall well-being.

Whether you’re steaming, roasting, pureeing, or grating cauliflower, this versatile vegetable can be a valuable addition to your healthy eating plan. By making informed choices and prioritizing nutrient-dense options like cauliflower over high-sugar alternatives, you can enjoy the crunchy, slightly sweet flavors while reaping the numerous benefits this vegetable has to offer.

Health Benefits of Cauliflower

Cauliflower is a cruciferous vegetable that looks like a white version of its cousin, broccoli. Like broccoli, the tightly bunched florets of cauliflower are connected by a thick core, often with a few light leaves surrounding it.

While white is the most common color, you’ll also find cauliflower in shades of orange, purple, and green. No matter the color, the taste is the same: mild, slightly sweet, a little nutty.

Cauliflower originally came from the Mediterranean region and arrived in Europe around the end of the 15th century. It’s an offshoot of a type of wild cabbage that’s also the ancestor of kale, Brussels sprouts, and kohlrabi.

Nutritional Profile

A serving is 1 cup, or about 100 grams, of chopped cauliflower. One serving of raw or cooked cauliflower has:

As for vitamins and nutrients, one serving of cauliflower has:

Health Benefits

Of the 100 grams of cauliflower in one serving, 92 grams are water. That means this veggie can help keep you hydrated. It’s also a good source of fiber.

Cauliflower has a group of substances known as glucosinolates. As you chew and digest it, these substances are broken down into compounds that may help prevent cancer — they help protect cells from damage and have anti-inflammatory, antiviral, and antibacterial effects.

When You Shouldn’t Eat Cauliflower

People with certain conditions may want to talk to their doctor before eating cauliflower.

Thyroid issues. The thyroid is a small gland in your neck that makes important hormones. To do its job, it needs iodine. Eating a lot of cauliflower may keep your thyroid from absorbing iodine — and keep it from making hormones. But for this to happen, you’d need to eat a much larger amount of cauliflower than most people would ever eat in one sitting.

Digestion or GI issues. High-fiber foods like cauliflower may cause bloating and gas, especially for people with conditions such as irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), Crohn’s disease, or ulcerative colitis.

Heart disease. If you take blood thinners or statins for heart disease, your doctor may recommend that you avoid foods high in vitamin K because they can affect your medications.

How to Prepare It

Cauliflower is versatile and can be prepared in a number of ways:

Steam it. The simplest way is to steam it. You can steam the whole head or cut it into florets.

Roast it. Cut the head of cauliflower into steaks or florets, spread them on a cooking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven until it’s golden.

Puree it. Once cauliflower has been cooked, it can be pureed until it’s smooth. Some people use it as a substitute for cream sauces or add it to smoothies.

Mash it. Boost the nutrition value of mashed potatoes by steaming some cauliflower and mashing it into them. Or skip the potatoes and opt for low-carb mashed cauliflower instead. You also can mash cauliflower into pizza dough for a lighter crust.

Grate it. Steam cauliflower and then grate it into a rice-like texture.

For more ways to cook cauliflower, check out: 

3 High-Sugar Veggies to Avoid

Let’s be clear: We all need to eat more vegetables, not less! Whether you’re dieting or not, vegetables are nature’s most virtuous foods. All vegetables — even starchy, high-sugar ones — boast fiber, disease-fighting nutrients and important minerals. And, they’re all better for you (and your waistline) than a Krispy Kreme.

But if you often find yourself torn between carrots and peppers, you’re not alone! We asked registered dietitian and chef consultant Michelle Dudash for three higher-sugar veggies and their nutrient-packed counterparts:

1. Carrots: Sure, they’re great to munch on, particularly when you’re dipping them in hummus or ranch dressing. Unfortunately, they pack more sugar than their equally crunchy counterparts. One medium raw carrot contains nearly 5 grams of sugar and 31 calories, while a stalk of celery provides close to 0 grams (0.4, to be exact) of sugar and 7 calories. Red and green bell peppers contain less sugar than carrots, too.

2. Potatoes: Baked, boiled, mashed or (gasp!) French fried, the potato is a starchy vegetable that raises blood sugar levels fast. And most of us top our potatoes with cheese, butter, sour cream, bacon! and other dietary offenders. Just one medium baked potato without skin (156 g) has 2.7 grams of sugar and 145 calories. A better option: cauliflower. The same amount contains only 2.2 grams of sugar and 36 calories! We know what you’re thinking: Cauliflower in place of a spud, no way! Trust us. Just steam, boil or bake the cauliflower, then mash or puree. Top with your favorite potato toppings (maybe skip the bacon) and you’ll hardly notice the difference. Not only does cauliflower contain disease-fighting chemicals — including indole-3-carbinol, a substance that may help protect your ta-tas from cancer — it’s also an excellent source of fiber. Not a big fan of mash? Try making cauliflower au gratin. Delish!

3. Beets: Just one-half cup of boiled beets serves up almost 7 grams of sugar! Turn to red cabbage instead for only 2.5 grams of sugar, adding flavor with red wine vinegar and shredded granny smith apple. Instant side dish!

You also might want to think twice about … chickpeas. Beans and chickpeas are technically legumes — not vegetables — but since they’re not meat, and they’re not sweet (like most fruits), many of us lump them into the vegetable category. And while chickpeas are virtuous (and are chock-full of fiber), one-half cup contains 3.9 grams of sugar and 135 calories. Compare that to ZERO grams of sugar and 114 calories in a half-cup of black beans.

Related Links:
5 Reasons to Go Vegetarian
38 Antiaging Foods

Sugar in cauliflower, per 100g

Welcome to the nutritional sugar content in 7 different types of cauliflower, ranging from 3.03 g to 0. 46 g per 100g. The basic type of cauliflower is Cauliflower, raw, where the amount of sugar in 100g is 1.91 g.

For a typical serving size of 1 cup chopped (1/2 pieces) (or 107 g) the amount of Sugar is 2.04 g.

Top five cauliflower products high in sugar

Below is a summary list for the top five cauliflower items ranked by the amount or level of sugar in 100g.

1. Cauliflower, green, raw : 3.03g (3%RDA)
2. Cauliflower, frozen, unprepared : 2.22g (2%RDA)
3. Cauliflower, cooked, boiled, drained, without salt : 2.08g (2%RDA)
4. Cauliflower, raw : 1.91g (2%RDA)
5. Cauliflower, cooked, boiled, drained, with salt : 1.86g (2%RDA)

Following on from the five top cauliflower items or products containing sugar we have a more comprehensive break down of Cauliflower, raw, and the highest item containing sugar which is Cauliflower, green, raw. We also give a comparison of average values, median values and lowest values along with a comparison with other food groups and assess the effects of storage and preparation on the 7 types of cauliflower.

At the bottom of the page is the full list for the 7 different types of cauliflower based on the content in different servings in grams and oz (and other serving sizes), providing a comprehensive analysis of the sugar content in cauliflower.

Cauliflower, raw – Nutritional Content and Chart

The full nutrition content, RDA percentages and levels for Cauliflower, raw should be considered along with the sugar content. This food profile is part of our list of food and drinks under the general group Vegetables and Vegetable Products.Other important and sugar related nutrients are Calories, Protein, Fat and Carbohydrate. For this 100g serving in your diet, the amount of Calories is 25 kcal (1% RDA), the amount of Protein is 1.92 g (3% RDA), the amount of Fat is 0.28 g and the amount of Carbohydrate is 4.97 g (4% RDA). The nutritional content and facts for 100g, which includes Calories, Protein, Fat and Carbohydrate is shown in the RDA chart below as percentages of the recommended daily allowance along with the sugar levels in cauliflower.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Cauliflower, raw has a nutritional value score of 33 out of 100.Comparing the sugar content and the nutritional density in 100g for Cauliflower, raw; We class this as a medium to low sugar content item.In terms of overall nutritional value we class this as an item with a high nutritional density value.

Amount of sugar per 100 Calories

100 calories of cauliflower, raw is a serving size of 4 g, and the amount of Sugar is 7.64 g (8% RDA). Other important and related nutrients and macronutrients such as Fat, in 100 Calories are as follows; Protein 7.68 g (12% RDA), Fat 1.12 g (0% RDA), Carbohydrate 19.88 g (16% RDA). This is shown in the sugar RDA percentage chart below, based on 100 Calories, along with the other important nutrients and macro nutrients.

Content per Typical Serving Size 1 cup chopped (1/2 pieces) (or 107 g)

For the food Cauliflower, raw the typical serving size is 1 cup chopped (1/2 pieces) (or 107 g) which contains 2. 04 g of Sugar. The sugar percentage of the recommended daily value for this serving is 2 %.

To give 100% of the RDA, 50.0 servings of the typical serving size 1 cup chopped (1/2 pieces) (or 107 g) give the complete RDA. In terms of the gram weight and total content for this serving the Calories content is 26.75 kcal, the Protein content is 2.05 g, the Fat content is 0.3 g and the Carbohydrate content is 5.32 g. The percentages are shown below in the sugar chart, for the typical serving of sugar and the related and important nutritional values.

Macronutrients in Cauliflower, raw

The amount of protein, fat and carbs from this food described above is measured in grams per 100g and grams in a typical serving size (in this case 1 cup chopped (1/2 pieces) or 107 g), although it is also useful to give the number of calories from protein, fat and carbohydrate which are the most important macronutrients. For this serving in your diet here are the macronutrient calories. From protein the number of calories is 5.0 (kcal).The number of calories from Fat is 2.5 (kcal).The total calories from carbohydrate is 19.0 (kcal).

Grams of sugar in cauliflower (per 100g)

This list of 7 types of cauliflower, is brought to you by www.dietandfitnesstoday.com and ranges from Cauliflower, green, raw through to Cauliflower, frozen, cooked, boiled, drained, with salt where all food items are ranked by the content or amount per 100g. The nutritional sugar content can be scaled by the amount in grams, oz or typical serving sizes. Simply click on a food item or beverage from the list at the bottom of the page to give a full dietary nutritional breakdown to answer the question how much sugar in cauliflower.

The list below gives the total sugar content in the 7 items from the general description ‘cauliflower’ each of which show the sugar amount as well as Calories, Protein, Fat and Carbohydrate. Below, is the top 7 food items shown in the sugar chart. This gives a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.

The corresponding nutritional value for cauliflower based on our density score out of 100 (ranked by the amount of sugar per 100g) is shown in the below nutritional density chart.

The corresponding Calories for cauliflower ranked by the amount of sugar per 100g is shown below in the cauliflower calories chart.

Effect of Preparation and Storage on sugar

The level of sugar can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total number of frozen food items is 3. The highest amount of sugar from the 3 frozen items is in Cauliflower, frozen, unprepared where the sugar content is 2.22 g per 100g. The total food items which are raw is 2 items. The highest amount of sugar from the 2 raw items is in Cauliflower, green, raw where the content is 3. 03 g per 100g. The number of food items which are cooked are 4 items. The highest amount of sugar from the 4 cooked items is in Cauliflower, cooked, boiled, drained, without salt where the amount is 2.08 g per 100g. Comparing raw and cooked cauliflower shows that cooking can change the levels of sugar by 0.95 g in a 100g serving.

Average Content for cauliflower

The average (or more correctly the arithmetic mean) amount of sugar contained in 100g of cauliflower, based on the list below of 7 different items under the general description of cauliflower, is 1.80 g of sugar. This average value corresponds to 2 % of the recommended dietary allowance (or RDA) in your diet. The averages for the different nutrients are as follows; the average amount of Calories is 23.14 kcal, the average amount of Protein is 1.97 g, the average amount of Fat is 0.31 g and the average amount of Carbohydrate is g.

Median Amount

The median value of Sugar is found in Cauliflower, raw which in 100g contains 1. 91 g of Sugar. This corresponds to 2 % of the recommended daily allowance. For this serving the amount of Calories is 25 kcal, the amount of Protein is 1.92 g, the amount of Fat is 0.28 g and the amount of Carbohydrate is 4.97 g.

Highest sugar Content per 100g

Using the list below for the 7 different cauliflower nutrition entries in our database, the highest amount of sugar is found in Cauliflower, green, raw which contains 3.03 g of sugar per 100g. The associated percentage of RDA is 3 %. For this 100g serving the Calories content is 31 kcal, the Protein content is 2.95 g, the Fat content is 0.3 g, the Carbohydrate content is 6.09 g.

The lowest amount of sugar in 100g is in Cauliflower, frozen, cooked, boiled, drained, with salt which contains 0.46 g. This gives as percentage of the recommended daily allowance 1 % of the RDA. For this 100g serving the amount of Calories is 17 kcal, the amount of Protein is 1.61 g, the amount of Fat is 0.22 g, the amount of Carbohydrate is 3. 16 g.

The difference between the highest and lowest values gives a sugar range of 2.57 g per 100g. The range for the other nutrients are as follows; 14 kcal for Calories, 1.34 g for Protein, 0.08 g for Fat, 0 g for Carbohydrate.

Highest Amount of sugar per Serving

Please remember that the above gives an accurate value in 100g for high sugar foods in your diet. For example 100g of Cauliflower, raw contains 1.91 g of sugar. However, there are other factors to consider when you are assessing your nutritional requirements. You should also take into account portion sizes when you are considering the sugar nutritional content.

The food with the highest sugar content per typical serving is Cauliflower, frozen, unprepared which contains 6.3 g in 1 package (10 oz) (or 284 g). The percentage of the recommended daily value for this serving is 7 %. For this serving the Calories content is 68.16 kcal, the Protein content is 5.71 g, the Fat content is 0.77 g and the Carbohydrate content is 13. 29 g.

Nutritional Information Summary

From the list below you can find a full nutrition facts breakdown for all foods containing sugar which can be scaled for different servings and quantities. We have also sorted our complete nutritional information and vitamin database of over 7000 foods, to give a list of high content of sugar in foods

Cauliflower List, sugar Content per 100g 1. Cauliflower, green, raw – Sugar   Nutritional Value : 38 / 100     food group – Vegetables and Vegetable Products   Sugar (%RDA) Calories (%RDA) Carbohydrate (%RDA) Fat (%RDA) Protein (%RDA)   Profile for a 100g serving :   3. 03 g (3%) 31 kcal (2%) 6.09 g (5%) 0.3 g (0%) 2.95 g (5%)   Typical Serving size of 1 cup (or 64g):    1.94 g (2%) 19.84 kcal (1%) 3.9 g (3%) 0.19 g (0%) 1.89 g (3%)   Other serving sizes 1 floweret (or 25g):   0.76 g (1%) 7.75 kcal (0%) 1.52 g (1%) 0.08 g (0%) 0.74 g (1%)   Other serving sizes 1 head and large (6-7 dia) (or 511g):   15.48 g (17%) 158.41 kcal (8%) 31.12 g (24%) 1.53 g (2%) 15.07 g (27%)   Other serving sizes 1 head and medium (5-6 dia) (or 431g):   13. 06 g (15%) 133.61 kcal (7%) 26.25 g (20%) 1.29 g (2%) 12.71 g (23%)   Other serving sizes 1 head and small (4 dia) (or 325g):   9.85 g (11%) 100.75 kcal (5%) 19.79 g (15%) 0.98 g (2%) 9.59 g (17%) 2. Cauliflower, frozen, unprepared – Sugar   Nutritional Value : 38 / 100     food group – Vegetables and Vegetable Products   Sugar Calories Carbohydrate Fat Protein   Profile for a 100g serving :   2.22 g (2%) 24 kcal (1%) 4.68 g (4%) 0.27 g (0%) 2.01 g (4%)   Typical Serving size of 1 package (10 oz) (or 284g):    6. 3 g (7%) 68.16 kcal (3%) 13.29 g (10%) 0.77 g (1%) 5.71 g (10%)   Other serving sizes .5 cup (1 pieces) (or 66g):   1.47 g (2%) 15.84 kcal (1%) 3.09 g (2%) 0.18 g (0%) 1.33 g (2%) 3. Cauliflower, cooked, boiled, drained, without salt – Sugar   Nutritional Value : 36 / 100     food group – Vegetables and Vegetable Products   Sugar Calories Carbohydrate Fat Protein   Profile for a 100g serving :   2.08 g (2%) 23 kcal (1%) 4.11 g (3%) 0.45 g (1%) 1.84 g (3%)   Typical Serving size of . 5 cup (1 pieces) (or 62g):    1.29 g (1%) 14.26 kcal (1%) 2.55 g (2%) 0.28 g (0%) 1.14 g (2%)   Other serving sizes 3 flowerets (or 54g):   1.12 g (1%) 12.42 kcal (1%) 2.22 g (2%) 0.24 g (0%) 0.99 g (2%) 4. Cauliflower, raw – Sugar   Nutritional Value : 33 / 100     food group – Vegetables and Vegetable Products   Sugar Calories Carbohydrate Fat Protein   Profile for a 100g serving :   1.91 g (2%) 25 kcal (1%) 4.97 g (4%) 0.28 g (0%) 1.92 g (3%)   Typical Serving size of 1 cup chopped (1/2 pieces) (or 107g):    2. 04 g (2%) 26.75 kcal (1%) 5.32 g (4%) 0.3 g (0%) 2.05 g (4%)   Other serving sizes 1 floweret (or 13g):   0.25 g (0%) 3.25 kcal (0%) 0.65 g (1%) 0.04 g (0%) 0.25 g (0%)   Other serving sizes 1 head large (6-7 dia.) (or 840g):   16.04 g (18%) 210 kcal (11%) 41.75 g (32%) 2.35 g (4%) 16.13 g (29%)   Other serving sizes 1 head medium (5-6 dia.) (or 588g):   11.23 g (12%) 147 kcal (7%) 29.22 g (22%) 1.65 g (3%) 11.29 g (20%)   Other serving sizes 1 head small (4 dia.) (or 265g):   5. 06 g (6%) 66.25 kcal (3%) 13.17 g (10%) 0.74 g (1%) 5.09 g (9%) 5. Cauliflower, cooked, boiled, drained, with salt – Sugar   Nutritional Value : 35 / 100     food group – Vegetables and Vegetable Products   Sugar Calories Carbohydrate Fat Protein   Profile for a 100g serving :   1.86 g (2%) 23 kcal (1%) 4.11 g (3%) 0.45 g (1%) 1.84 g (3%)   Typical Serving size of .5 cup (1 pieces) (or 62g):    1.15 g (1%) 14.26 kcal (1%) 2.55 g (2%) 0.28 g (0%) 1.14 g (2%)   Other serving sizes 3 flowerets (or 54g):   1 g (1%) 12. 42 kcal (1%) 2.22 g (2%) 0.24 g (0%) 0.99 g (2%) 6. Cauliflower, frozen, cooked, boiled, drained, without salt – Sugar   Nutritional Value : 35 / 100     food group – Vegetables and Vegetable Products   Sugar Calories Carbohydrate Fat Protein   Profile for a 100g serving :   1.05 g (1%) 19 kcal (1%) 3.75 g (3%) 0.22 g (0%) 1.61 g (3%)   Typical Serving size of 1 cup (1 pieces) (or 180g):    1.89 g (2%) 34.2 kcal (2%) 6.75 g (5%) 0.4 g (1%) 2.9 g (5%)

Cauliflower Nutrition Facts – Eat This Much

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Nutrition Facts
For a Serving Size of (g)
How many calories are in Cauliflower? Amount of calories in Cauliflower: Calories	Calories from Fat (%)
	% Daily Value *
How much fat is in Cauliflower? Amount of fat in Cauliflower: Total Fat
How much saturated fat is in Cauliflower? Amount of saturated fat in Cauliflower: Saturated fat
How much monounsaturated fat is in Cauliflower? Amount of monounsaturated fat in Cauliflower: Monounsaturated fat
How much polyunsaturated fat is in Cauliflower? Amount of polyunsaturated fat in Cauliflower: Polyunsaturated fat
How much sodium is in Cauliflower? Amount of sodium in Cauliflower: Sodium
How much potassium is in Cauliflower? Amount of potassium in Cauliflower: Potassium
How many carbs are in Cauliflower? Amount of carbs in Cauliflower: Carbohydrates
How many net carbs are in Cauliflower? Amount of net carbs in Cauliflower: Net carbs
How much sugar is in Cauliflower? Amount of sugar in Cauliflower: Sugar
How much fiber is in Cauliflower? Amount of fiber in Cauliflower: Fiber
How much glucose is in Cauliflower? Amount of glucose in Cauliflower: Glucose
How much fructose is in Cauliflower? Amount of fructose in Cauliflower: Fructose
How much protein is in Cauliflower? Amount of protein in Cauliflower: Protein
Vitamins and minerals
How much Vitamin A is in Cauliflower? Amount of Vitamin A in Cauliflower: Vitamin A
How much Vitamin A IU is in Cauliflower? Amount of Vitamin A IU in Cauliflower: Vitamin A IU
How much Vitamin B6 is in Cauliflower? Amount of Vitamin B6 in Cauliflower: Vitamin B6
How much Vitamin B12 is in Cauliflower? Amount of Vitamin B12 in Cauliflower: Vitamin B12
How much Vitamin C is in Cauliflower? Amount of Vitamin C in Cauliflower: Vitamin C
How much Vitamin D is in Cauliflower? Amount of Vitamin D in Cauliflower: Vitamin D
How much Vitamin D IU is in Cauliflower? Amount of Vitamin D IU in Cauliflower: Vitamin D IU
How much Vitamin E is in Cauliflower? Amount of Vitamin E in Cauliflower: Vitamin E
How much Vitamin K is in Cauliflower? Amount of Vitamin K in Cauliflower: Vitamin K
How much Caffeine is in Cauliflower? Amount of Caffeine in Cauliflower: Caffeine
How much Calcium is in Cauliflower? Amount of Calcium in Cauliflower: Calcium
How much Iron is in Cauliflower? Amount of Iron in Cauliflower: Iron
How much Magnesium is in Cauliflower? Amount of Magnesium in Cauliflower: Magnesium
How much Phosphorus is in Cauliflower? Amount of Phosphorus in Cauliflower: Phosphorus
How much Zinc is in Cauliflower? Amount of Zinc in Cauliflower: Zinc
How much Copper is in Cauliflower? Amount of Copper in Cauliflower: Copper
How much Fluoride is in Cauliflower? Amount of Fluoride in Cauliflower: Fluoride
How much Manganese is in Cauliflower? Amount of Manganese in Cauliflower: Manganese
How much Selenium is in Cauliflower? Amount of Selenium in Cauliflower: Selenium
How much Retinol is in Cauliflower? Amount of Retinol in Cauliflower: Retinol
How much Lycopene is in Cauliflower? Amount of Lycopene in Cauliflower: Lycopene
How much Thiamine is in Cauliflower? Amount of Thiamine in Cauliflower: Thiamine
How much Riboflavin is in Cauliflower? Amount of Riboflavin in Cauliflower: Riboflavin
How much Niacin is in Cauliflower? Amount of Niacin in Cauliflower: Niacin
How much Folate is in Cauliflower? Amount of Folate in Cauliflower: Folate
How much Choline is in Cauliflower? Amount of Choline in Cauliflower: Choline
How much Water is in Cauliflower? Amount of Water in Cauliflower: Water
Fatty acids
How much Alpha Lipoic Acid (ALA) is in Cauliflower? Amount of Alpha Lipoic Acid (ALA) in Cauliflower: Alpha Lipoic Acid (ALA)
How much Total Omega 3 is in Cauliflower? Amount of Total Omega 3 in Cauliflower: Total Omega 3
How much Total Omega 6 is in Cauliflower? Amount of Total Omega 6 in Cauliflower: Total Omega 6
Amino acids
How much Tryptophan is in Cauliflower? Amount of Tryptophan in Cauliflower: Tryptophan
How much Threonine is in Cauliflower? Amount of Threonine in Cauliflower: Threonine
How much Isoleucine is in Cauliflower? Amount of Isoleucine in Cauliflower: Isoleucine
How much Leucine is in Cauliflower? Amount of Leucine in Cauliflower: Leucine
How much Lysine is in Cauliflower? Amount of Lysine in Cauliflower: Lysine
How much Methionine is in Cauliflower? Amount of Methionine in Cauliflower: Methionine
How much Cystine is in Cauliflower? Amount of Cystine in Cauliflower: Cystine
How much Phenylalanine is in Cauliflower? Amount of Phenylalanine in Cauliflower: Phenylalanine
How much Tyrosine is in Cauliflower? Amount of Tyrosine in Cauliflower: Tyrosine
How much Valine is in Cauliflower? Amount of Valine in Cauliflower: Valine
How much Arginine is in Cauliflower? Amount of Arginine in Cauliflower: Arginine
How much Histidine is in Cauliflower? Amount of Histidine in Cauliflower: Histidine
How much Alanine is in Cauliflower? Amount of Alanine in Cauliflower: Alanine
How much Aspartic acid is in Cauliflower? Amount of Aspartic acid in Cauliflower: Aspartic acid
How much Glutamic acid is in Cauliflower? Amount of Glutamic acid in Cauliflower: Glutamic acid
How much Glycine is in Cauliflower? Amount of Glycine in Cauliflower: Glycine
How much Proline is in Cauliflower? Amount of Proline in Cauliflower: Proline
How much Serine is in Cauliflower? Amount of Serine in Cauliflower: Serine
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

Nutrition Comparison: Cauliflower Vs Cabbage

calories

Cabbage and cauliflower contain similar amounts of calories – cabbage has 25 calories per 100 grams and cauliflower has 25 calories.

For macronutrient ratios, cabbage is lighter in protein, heavier in carbs and lighter in fat compared to cauliflower per calorie. Cabbage has a macronutrient ratio of 17:80:3 and for cauliflower, 26:66:8 for protein, carbohydrates and fat from calories.

Macro Ratios from Calories:

Cauliflower: The new nutrition superstar

Last year, kale was known as the nutrition superstar, but this year the crown goes to cauliflower — a versatile vegetable. Eat it raw, cooked, roasted, baked into a pizza crust or cooked and mashed as a substitute for mashed potatoes. You can even prepare cauliflower riced as a substitute for regular rice. You can buy it by the head or, for convenience, you can get the florets already cut.

NUTRITION

As far as nutrition goes, cauliflower is high in vitamin C and a good source of folate. It’s fat free and cholesterol free and also is low in sodium content. Additionally, cauliflower contains only 25 calories in 1/6 of a medium head. This portion size also contains 2 grams of dietary fiber and only 5 grams of carbohydrate.

Cauliflower is a member of the cruciferous vegetable family along with Brussels sprouts, cabbage, broccoli, collard greens, kale, kohlrabi, rutabaga, turnips and bok choy. These vegetables possess a compound that has a strong, distinct odor that many people find unappealing, but they also can offer health benefits that may reduce the risk of various types of cancer.

If you find cauliflower pale in appearance and boring to look at on your plate, it’s also available in a few different colors — purple, green and orange.

CHOOSING THE BEST HEAD OF CAULIFLOWER

Look for a cauliflower that has tight-fitting, creamy-white curds and bright-green, firmly attached leaves. Avoid choosing a head that has brown spots or loose sections that are spread out. Cauliflower wrapped in a cellophane bag can promote rot by trapping in moisture. Unwrapping and transferring cauliflower to a loosely sealed bag with a paper towel inside helps absorb moisture. Whole heads of cauliflower can be kept in the refrigerator for four to seven days. Throw out precut florets after four days.

CAULIFLOWER CHALLENGE

The goal is to make up half your plate with fruits and vegetables. So, why not give cauliflower a try? If you have a food processor, experiment with making a cauliflower pizza crust or creating rice-size pieces to serve with your next stir fry. And be sure to get the kids in the kitchen so they can learn some nontraditional ways to use this common vegetable.

Here’s a recipe that puts a cauliflower twist on a popular side dish:

Potato Cauliflower Au Gratin (serves 8)

Ingredients:

• 1 large potato, chopped into pieces the size of a nickel so the dish bakes evenly
• 1 head cauliflower, chopped
• 2 teaspoons olive oil
• 1 cup sliced leeks
• 1 tablespoon minced garlic
• 1/4 cup all-purpose flour
• 1 cup skim milk
• 1 cup chicken stock
• 2 tablespoons chopped fresh thyme
• 1 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded Gruyere cheese or Swiss cheese
• 2 tablespoons chopped fresh parsley

Directions:

• Heat oven to 375 F. In a medium saucepan, boil water. Once boiling, add potato and cauliflower to parboil. Drain, cool and set aside in a medium bowl.
• Preheat a medium saute pan on medium heat; add olive oil. Saute leeks and garlic until tender. Using a whisk, add flour and stir to incorporate well. Deglaze the pan by adding in milk and chicken stock. Let come to a boil, whisking regularly. Stir in the thyme, onion powder, salt and black pepper.
• Lightly coat a baking dish with cooking spray. Place potatoes and cauliflower in the baking dish. Pour leek and milk mixture over potatoes and cauliflower. Sprinkle with cheese and cover with aluminum foil. Bake for 20 minutes, or until potatoes are fork tender. Uncover and bake for an additional 5 minutes to brown the top. Garnish with parsley.

Nutritional analysis per 1/2-cup serving: Calories 106, total fat 4 grams, saturated fat 2 grams, trans fat 0 grams, monounsaturated fat 2 grams, cholesterol 10 milligrams, sodium 223 milligrams, total carbohydrate 12 grams, dietary fiber 2 grams, total sugars 3 grams, protein 6 grams

Linda Carruthers is a registered dietitian-nutritionist at in Springfield, Minnesota.

For the safety of our patients, staff and visitors, Mayo Clinic has strict masking policies in place. Anyone shown without a mask was either recorded prior to COVID-19 or recorded in a non-patient care area where social distancing and other safety protocols were followed.

5 Vegetables You Must Include In Your Diabetes Diet

Diabetes mellitus refers to a group of diseases that result in too much sugar in the blood (high blood glucose). There are various types of diabetes that the experts have classified: Type 1, 2, Pre diabetes, gestational diabetes. Late diagnosis, lack of awareness often makes diabetes management a difficult affair for many. Diabetes is also linked with a variety of conditions such as obesity and a range of heart ailments. Nutritionists assure that a healthy and proper diet, and fit lifestyle could help you manage your diabetes better. Off late there are many diabetics who have also reported that they were able to reverse the condition after taking all the necessary precautions. (Also Read : How To Control Diabetes Naturally: 5 Remedies To Manage Your Sugar Levels)_{Diabetes mellitus refers to a group of diseases that result in too much sugar in the blood}
An ideal diabetes diet is a mix of many factors. Sugary and refined foods are a strict no-no. The carbs present in these foods metabolise too fast and cause the blood sugar levels to surge. Sugary drinks are no good either. The lack of fibre and liquid calories make it worse to manage your sugar levels. One must prioritise foods that are rich in fibre and low in GIycemic Index. The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbs with low GI value (55 or less) are digested, absorbed and metabolised slowly and cause a gradual rise in blood glucose. Carbohydrates with a GI higher than 70 cause marked fluctuations in the blood glucose levels. These abnormal fluctuations have been correlated to Type 2 diabetes.(Also Read: What is Glycemic Index? 8 Low GI Foods You Must include In your Diet​)_{An ideal diabetes diet is a mix of many factors}

Here are some vegetables that diabetics must include in their diabetes diet

1. Bitter gourdIts bitter-pungent taste may have taken a toll on the veggie’s popularity, but the truth is that bitter gourd or karela is one of the healthiest and antioxidant rich foods that you can add to your diet. Bitter gourd contains active substances that lend anti-diabetic properties like charantin, which is known for its blood glucose-lowering effect and an insulin-like compound known as polypeptide-p. And for those wondering how to up its intake, here are 5 delicious ways to help you out.(Also Read: Bitter Gourd For Diabetes: Here’s How Karela Juice Is One of The Best Beverages For Diabetics)_{Bitter gourd or karela is one of the healthiest and antioxidant rich food}
2. SpinachThere must be a reason why Popeye couldn’t stop gushing about his love for spinach and there are plenty of reasons for you to join the brigade too. Spinach is also a great source of folate, dietary fibre, vitamins A, B, C, E and K. Fibre delays digestion, which ensures that the sugar is not metabolised quickly and cause a surge in blood sugar levels. (Also Read: Spinach Nutrition: Amazing Cooking Tips And Health Benefits)_{Spinach is also a great source of folate, dietary fibre, vitamins A, B, C, E and K}3. CauliflowerThe floret is a storehouse of vital minerals and nutrients. The superfood is also loaded with, protein, magnesium, phosphorous, potassium and manganese. The GI of cauliflower is calculated to be between 5 to 15, which is ideal for people with diabetes. Cauliflower also has high-fibre content which is further beneficial to check blood sugar fluctuations.
 _{The floret is a storehouse of vital minerals and nutrients}
4. BroccoliThe nutritional powerhouse broccoli has umpteen reasons to be a part of your fit and fabulous diet. Consultant nutritionist Dr. Rupali Datta tells us that broccoli has a GI of 15, which is very low. It is an exceptional source of fibre, all of which makes it an excellent food for diabetics. One of the major areas of concerns among diabetics is the damage caused to blood vessels. In a lab study published in the journal “Diabetes” in 2008, a team of researchers found that sulforaphanes in broccoli protect against this type of cell damage. In another lab study, researchers at the University of Gothenburg in Sweden found that sulforaphanes reduced production of glucose in liver cells.
 _{The nutritional powerhouse broccoli has umpteen reasons to be a part of your fit and fabulous diet}
5. AsparagusYou have seen them in stews, risottos and salads. Asparagus is used extensively in Italian and continental cuisine. In addition to adding a delicious flavour to your dishes, asparagus could also help keep your blood sugar in check.The non-starchy vegetable has just 20 calories, and almost 2 grams of dietary fibre per serving. It’s especially high in an antioxidant called glutathione, which has been known to regulate sugar levels and increase insulin production. _{Asparagus is used extensively in Italian and continental cuisine}
Load up on this food and keep your blood sugar levels in check, naturally.   

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

90,000 Cauliflower Is Very Good For Type 2 Diabetes | EdaMore.com – Simple recipes

My friends! Cauliflower should be in the diet of not only healthy people, but also people suffering from type 2 diabetes mellitus, obese. The substances contained in this type of cabbage make it a unique vegetable.

Cauliflower contains enzymes that accelerate chemical reactions in our body, a huge amount of vitamins and minerals, thereby strengthening the walls of blood vessels, the body rejuvenates, lowers blood pressure, sugar levels, improves reproductive function, etc.p. Since cauliflower is more delicate in structure, it is better absorbed than white cabbage, less irritating to the mucous membrane of the intestines, stomach, therefore it is recommended to use it for gastritis and gastrointestinal ulcers.

Since cauliflower contains a lot of fiber and is slowly processed by the body, it does not cause sudden jumps in blood sugar levels, which is very important in diabetes. It also improves immunity, stabilizes glucose levels, helps to lose weight and eliminate “bad” cholesterol, which is also important in diabetes.

The most important thing is to cook the cauliflower correctly, so that it is not only healthy, but also delicious!

Cauliflower is best used fresh for this recipe, rather than frozen.

We need:

🔹 Fork of cauliflower – 600 grams.

🔹 Boiled eggs – 1 – 2 pieces (depending on size).

🔹 Dill greens (optional) – 1 tablespoon.

🔹 Salt – 1-2 teaspoons flat.

🔹 Filtered water – 1 liter.

🔹 Ground pepper (black, lemon, allspice) – a pinch.

🔹 Vegetable oil – 1-2 tablespoons.

🔹 Blue onion – half head.

Cooking recipe:

🔹 Remove excess leaves from cauliflower, rinse under running cold water. Divide into large inflorescences. Pour filtered cold water into a saucepan. Salt, pepper, boil the water and pour the cauliflower inflorescences into boiling water, boil for 1-2 minutes, discard the inflorescences in a colander and put them in ice water, or hold them under running very cold water and drain.You do not need to cook longer. Otherwise, the cabbage will not retain its crispness, but will turn into “porridge”.

🔹 Peel the boiled eggs and chop into small cubes. Protein is very important in the diet for type 2 diabetes. Put it in a salad bowl with cabbage.

🔹 Chop the blue onion into thin half rings, finely chop the dill. These are the healthiest foods for diabetes. Add to the rest of the ingredients, add a little vegetable oil, mix.

🔹 That’s it! The miracle vegetarian dish is ready! By the way, meat-eaters will also like it.

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Bon appetit from @ edamore.com_! 🤗 Your 💕 You inspire new culinary feats and show that we are trying not in vain!

If you like to cook at home, on the road, on vacation, in nature, or even in a hotel, then the Seafood Recipes book will help you!

In any search engine, type foodamore without spaces and on the first page of any search engine you will find this excellent book about tasty and healthy food.

Thank you for your 👍💕

Cauliflower in a multicooker steamed

Hello dear readers! This vegetable does not require any special delicacies during preparation – it is delicious in any culinary variant.I chose the most unassuming – cauliflower in a multicooker for a couple – with this method, the natural wealth of the garden beauty is preserved as much as possible. Sour cream and garlic sauce with spices or homemade mayonnaise can add spice to the dish.

Generally, doctors recommend eating raw cauliflower in order to preserve all the invaluable substances it contains (this is, in addition to fiber, many vitamins and minerals). In my practice, I have several salads using raw cauliflower, but now I will prepare a hot dish from it in the most gentle way.

How to cook cauliflower in a slow cooker

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We need:

• Cauliflower – 500 g
• Italian seasoning,
• Salt, black pepper
• bay leaf
• Butter for amateurs

For the sauce:

We will need:

• Sour cream – 200 g
• Garlic – 2 cloves
• Parsley, dill – to taste
• Salt, sugar – to taste

Preparation:

First of all, I freed the beauty from her green robes.

Then I took them apart into heads of cabbage and washed them under running water.

I put it in a basket for steaming, well seasoned with Italian herbs, black pepper, and a little salt.

I poured 1 liter of water into the multicooker bowl, put parsley and a bay leaf there, inserted a basket with cabbage picked on heads of cabbage.

Set the “double boiler” mode, the time is 20 minutes.

While my healthy yummy is steamed, I made a sauce: finely chopped the parsley and dill, passed the garlic through a crusher, mixed it all with a whisk in sour cream, salted a little, added sugar and put it in the refrigerator.

So my cauliflower was cooked in a multicooker for a couple – you can eat it with sauce, you can eat it with butter, and for those who cannot do without mayonnaise, it is better to cook it yourself.

and it is possible with a piece of boiled chicken.

Bon appetit!

• Doctors recommend cauliflower for patients with diabetes, but they advise people with gout or with exacerbation of the gastrointestinal tract to treat it with caution.
• To preserve the white color of cabbage during cooking, add a little sugar to boiling water.
• Freshly squeezed cauliflower juice is used as a face mask to smooth existing wrinkles and prevent new ones.

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90,000 Cauliflower – Recipes. Everything about winter preparations

Cauliflower is perhaps the most elegant vegetable.Its curly inflorescences decorate any dish this way, especially when combined with bright broccoli. And it’s not even worth talking about the taste and benefits, cauliflower and broccoli contain many times more nutrients than everyone’s favorite white cabbage. You always want to save a rich harvest for the winter, because only in this case you are firmly convinced of the quality of the product. Cauliflower can be frozen, dried, fermented, pickled, salted, made into beautiful and delicious salads or assorted.

Recipes from cauliflower for the winter

Freezing. Before freezing cauliflower, soak it briefly in salted water so that unintentional bugs and worms crawl out. Then rinse well under running water, disassemble into inflorescences and pat dry on a towel. Place in tight plastic bags, remove air, tie tightly and place in the freezer. Cabbage inflorescences can be blanched in acidified water (2-3 tsp citric acid per 3 l of water). Dip the cabbage in boiling water for 3-5 minutes, put it in a colander, let the water drain and put in bags.Cauliflower can be frozen alone or mixed with other vegetables for a vegetable mix.

Drying. Disassemble the cauliflower heads into inflorescences, cutting off the legs to the maximum, leaving no more than 1.5-2 cm. Large inflorescences can be cut into pieces. Rinse the cabbage thoroughly, blanch in boiling water for 3-4 minutes, let the water drain and spread on a baking sheet. Dry in the oven at 60 ° C, stirring occasionally. Place the dried cabbage in jars with tight lids or in bags.Store in a dry, dark place. Dried cabbage is prepared as usual, after soaking it.

Sauerkraut

Ingredients:
1.5-2 kg of cabbage,
1 beet,
1 carrot,
2-3 cloves of garlic,
5-7 peas of black pepper,
3 allspice peas,
Brine:
1.5 l of water,
100 g salt,
100 g of sugar.

Preparation:
Disassemble the cabbage into inflorescences and rinse.Peel and grate the beets and carrots. Place vegetables in a jar, add chopped garlic and cover with hot brine. Leave in a warm place for fermentation for 3-4 days. If the cabbage is poured with cold brine, then the fermentation time will increase to a week. After that, close the jar with a nylon lid and refrigerate.

Sauerkraut

Ingredients:
10 kg cauliflower,
5.5 L of water,
400 g salt,
400 g of table vinegar.

Preparation:
Divide the cabbage into inflorescences, rinse and place tightly in jars. Prepare the brine and cool it down. Pour the brine over the cabbage and leave for 2 weeks at room temperature. Then put the jars of cabbage in the cold.

Salted cauliflower

Ingredients:
3 kg cauliflower,
500 g carrots,
1 l of water,
50 g salt,
5 black peppercorns,
grape and black currant leaves,
celery and dill.

Preparation:
Disassemble the cabbage into inflorescences, cut the carrots into circles. Place currant and grape leaves on the bottom of the jars, fill the jars with cabbage and carrots, put greens on top and fill with brine. Tie the necks of the jars with parchment, tie them with string and put them in a cool place.

Pickled cauliflower

Ingredients:
1 large head of cabbage,
1 carrot,
1 red bell pepper,
5 small onions.
Marinade:
1 l of water,
2 tsp salts,
1-3 tbsp Sahara.
Spices for each half-liter jar:
5-7 peas of black pepper,
3-5 peas of allspice,
3 carnations,
1 bay leaf,
1 small hot pepper,
1 tsp 70% vinegar.

Preparation:
Prepare cabbage, cut carrots into slices, pepper into cubes. Place spices, whole onions, peppers and carrots at the bottom of half-liter sterilized jars.Lay the cabbage on top, pour boiling water over and let stand for 5 minutes. Drain the water, and fill the jars to the top with boiling brine, pour 1 tsp into each jar. vinegar, roll up, turn over, wrap and let cool. For 5 half-liter cans, you will need about 1.5 liters of marinade.

Cauliflower in tomato sauce

Ingredients:
1 kg cabbage,
750 g tomatoes,
20 g salt,
20 g sugar,
5 allspice peas,
½ hourl. coriander seeds.

Preparation:
Disassemble the cabbage into inflorescences and blanch in acidified water (1 g citric acid per 1 liter of water) for 2-3 minutes and cool immediately in cold water. Prepare the filling: chop the tomatoes, transfer to a saucepan, heat over low heat until boiling and rub through a sieve. Put salt, sugar, spices in the resulting juice and put on fire. Bring to a boil and heat for 2 minutes. Pour boiling juice into jars.Leave to sterilize for 10-15 minutes and roll up. If you add 1-2 tablespoons to the filling. 6% vinegar, then sterilization can be omitted. Turn the jars over and cool.

Korean Cauliflower

Ingredients:
500 g cauliflower,
1 lemon,
1 carrot,
3 cloves of garlic,
3 black peppercorns,
1 tsp ground red pepper,
4 tablespoons 9% vinegar,
spices to taste.

Preparation:
Remove the leaves from the cabbage head, but do not discard them. Divide into inflorescences. Pour the cabbage leaves almost to the top with water in a saucepan. Add garlic, straw carrots, salt and black pepper, lemon juice and vinegar to the water. Bring to a boil and cook for about 30 minutes. Divide the cabbage into sterilized jars. Pour the boiling marinade over the cabbage, sprinkle with chopped garlic, red pepper and other spices. Cover the jars with lids and set to sterilize for 10-15 minutes.Roll up.

Cauliflower with nuts

Ingredients:
700 g cauliflower,
200 g onions,
100 g walnuts or pecans (they are softer),
30 g salt,
2 tbsp table vinegar.

Preparation:
Blanch cabbage inflorescences for 5 minutes, cool with ice water. Add the onion, chopped in half rings, crushed garlic, chopped nuts and all the spices.Stir, place in sterilized jars, thickening slightly. Sterilize jars: 0.5 liter – 15 minutes, 1 liter – 20 minutes. Roll up.

Cauliflower with carrots and celery

Ingredients for potting:
1 tbsp salts,
1 liter of water.

Preparation:
Divide the cabbage into inflorescences, dip in cold salted water for 20-30 minutes, then rinse and boil until tender (you can steam it). Cut the celery stalks into small pieces half a centimeter long, cut the carrots with a corrugated knife and boil until tender in water or steam. Fill sterilized jars with vegetables to the top, laying in layers, fill with boiling filling, cover with sterilized lids and set to sterilize for 25 minutes. Roll up.

Pickled colored cauliflower empty

Ingredients for pouring:
1 l of water,
160 ml 9% -aceous,
50 g sugar,
50 g of salt.
For each liter can:
7-9 black peppercorns,
3-5 carnation buds.

Preparation:
Blanch the cauliflower inflorescences for 2-3 minutes in boiling salted water and cool. Put spices at the bottom of sterilized jars, lay the cabbage tightly and cover with boiling marinade. Put to sterilize: 0.5 liter – 6 minutes, 1 liter – 8 minutes. Roll up.

Spicy cauliflower

Ingredients:
2 kg cauliflower,
5 pieces. carrots,
2-3 heads of garlic.
To fill:
200 g vegetable oil,
150-200 g 6% -aceous,
100 g sugar,
2 tbsp salts,
1 tsp ground black pepper,
1 tsp ground red pepper.

Preparation:
Blanch the cabbage, disassembled into inflorescences, in salted water. Grate the carrots on a coarse grater. Place the vegetables in a 3 liter jar and squeeze the garlic into it.Combine the potting ingredients and pour over the cabbage. Close with a plastic lid and store in the refrigerator.

Cauliflower salad in tomato sauce

Ingredients:
5 kg cauliflower,
2 kg carrots,
1 kg onion,
1 kg bell pepper,
2 hot pepper pods,
4 heads of garlic.
Fill:
3 l tomato juice,
1 stack9% vinegar,
1 stack sugar,
2 stacks vegetable oil,
5 tbsp salts,
spices to taste.

Preparation:
Boil tomato juice in a saucepan, add carrots and boil for 5 minutes, add pepper, cabbage, disassembled into inflorescences, and onions and cook for 15 minutes, then add garlic and hot peppers and boil for 5 minutes. Then add oil and vinegar, bring to a boil and place in sterilized jars.Roll up.

Old-fashioned cauliflower

Ingredients:
5 kg of cabbage,
1.2 kg tomatoes,
200 g sweet pepper,
200 g parsley,
80 g of garlic.
For filling:
200 g vegetable oil,
100 g sugar,
60 g salt,
120 g 9% vinegar.

Preparation:
Boil the cabbage inflorescences in salted water for 4 minutes.Pass the tomatoes through a meat grinder or chop with a blender, add vinegar, oil, salt, sugar, garlic, passed through a press, parsley and pepper. Bring to a boil and dip the cabbage in the mixture and simmer for 10-15 minutes. Place in sterilized jars and roll up.

Cauliflower and broccoli salad

Ingredients:
1 kg cauliflower,
1 kg broccoli,
1 kg of tomatoes,
500 red bell peppers,
100 ml 6% -aceous,
1 l of water,
1 stackvegetable oil,
3 tbsp salts,
3-4 tablespoons sugar,
parsley.

Preparation:
Blanch the cauliflower and broccoli inflorescences for 3 minutes and cover with cold water. Cut the tomatoes into large slices, sweet peppers into rings, chop the parsley. Boil the marinade with water, oil, bite, salt and sugar, boil it for 2 minutes and add the vegetable mixture to it. Cook over medium heat for 10 minutes, place in sterilized jars and roll up.Turn over, wrap, cool.

Cauliflower and broccoli in tomato sauce

Ingredients:
1.5 kg cauliflower,
1.5 kg broccoli,
1.5 kg tomatoes,
1 kg bell pepper,
2 large heads of garlic,
200 g parsley,
200 g vegetable oil,
100 g sugar,
60 g salt,
120 ml of 9% vinegar.

Preparation:
Disassemble the cabbage into inflorescences and boil in boiling water for 5 minutes.Drain in a colander and let the water drain. Pass the rest of the ingredients through a meat grinder or chop with a blender. Place the mixture in a saucepan and bring to a boil. Dip the cabbage in it and cook for 10-15 minutes over medium heat. Pour into sterilized jars and roll up. Turn over, wrap and cool.

Cauliflower, broccoli and bell peppers

Ingredients:
500 g cauliflower,
500 g broccoli,
300 g sweet pepper,
2 tbsp.l. salts,
2 tbsp sugar,
Apple vinegar.

Preparation:
Disassemble both types of cabbage into inflorescences and blanch in acidified water for 2 minutes. Pour cold water over. Cut sweet peppers (preferably colored) into strips, squeeze the garlic through a press. Dissolve salt and sugar in 1 liter of water, put to boil. Place the cabbage and peppers in sterilized jars, put the garlic on top and cover with boiling marinade. Pour 1-2 tbsp into each jar.l. vinegar. Put on sterilization for 10 minutes, roll up.

Delicacy salad

Ingredients:
1 kg cauliflower,
1 kg broccoli,
1. 2 kg tomatoes,
200 g yellow bell pepper,
200 g vegetable oil,
5 tbsp sugar,
2 tbsp salts,
80 g garlic,
200 g parsley,
100 g of 9% vinegar.

Preparation:
Blanch the cabbage buds in salted water for 4 minutes.Chop the tomatoes in a meat grinder or blender, add the rest of the ingredients and boil. Dip the cabbage inflorescences into the boiling tomato mass and cook over low heat for 30 minutes. Pour into sterilized jars, roll up, turn over and wrap.

Assorted Salad

Ingredients:
1 kg broccoli,
900 g carrots,
900 g multicolored sweet pepper,
900 g cucumbers,
900 g tomatoes,
900 g onions,
800 g cauliflower,
190 ml table vinegar,
13-15 garlic cloves,
6 pcs.carnations,
35 g sugar,
35 g salt,
greens to taste.

Preparation:
Divide the cabbage into inflorescences, cut the carrots into circles, onions into rings, pepper into strips. Dissolve vinegar, salt and sugar in three liters of water and boil it for 2 minutes. Place herbs, spices and garlic cloves on the bottom of sterilized jars and fill the jars with chopped vegetables. Pour boiling marinade over the jars and roll up. Turn over, wrap and cool.
Cauliflower and broccoli blanks for the winter are great as a side dish for meat dishes, and just look great in the form of a salad.

Successful blanks!

Larisa Shuftaykina

Sauerkraut – a step by step recipe with a photo on Povar.ru

Cooking description:

The beauty of this snack is that having the same taste as sauerkraut, labor costs are much less.It is not necessary to grind, as the structure of the inflorescences will be disrupted. No need to pierce either. Therefore, sauerkraut is a great alternative to sauerkraut.

Prepare the required ingredients.

Boil the brine.Dissolve salt and sugar in water, add pepper in a pot, bring to a boil and cool.

Disassemble the cauliflower into inflorescences and rinse.

Chop or grate carrots.Cut the garlic into thin slices.

Rinse the prepared container with soda, pour over with boiling water. Lay in layers: cabbage, carrots, garlic, cabbage, etc. Sprinkle with caraway seeds.

Fill with chilled brine.The brine will not cover the whole cabbage, so add warm, boiled water so that the cabbage is slightly covered with liquid. The water level should not be higher than the cabbage, this is important!

Cover the container with cabbage with clean gauze and leave for 2-3 days. The fermentation process will depend on the room temperature.In summer, this process will end on the second day.

In a day, the brine will begin to cloud, the cabbage will mainly be in the upper part of the jar. Take a clean spoon and stir the contents of the container. Cover with cheesecloth and leave for another day. Watch the cabbage.If foam appears, remove excess with a clean spoon and stir again.

By the end of the second day, most of the cabbage sank to the bottom of the container, the brine is cloudy, has a pronounced, but not sour smell.
Cover the cabbage and refrigerate for 6 hours.After the time has passed, you can serve it on the table.

Sauerkraut is ready. Bon Appetit!

90,000 Cooking dishes with cauliflower. 10 original delicious recipes

Cauliflower is available all year round but frozen. Now this vegetable can be bought fresh and interesting dishes can be prepared.

Cauliflower can be boiled, baked, soup made with it, added to salads (including raw), or pickled. Cauliflower is low in calories, it contains few carbohydrates, so this vegetable is suitable for those who follow the figure, it is useful for people with impaired health, and is indispensable in the diet of diabetics.

IMPORTANT!

• When boiling cabbage, it is very important not to overexpose it on fire, so as not to lose its rich vitamin composition.
• Cauliflower tastes best when baked.
• Cauliflower goes well with meat or chicken with added cheese. These are truly win-win options for making delicate inflorescences.

Cauliflower fritters

Try it, these cauliflower pancakes are delicious and tender and can be eaten hot or cold, with or without sauce. They are prepared very easily, they keep their shape remarkably, they turn out to be lush and very juicy.

TAKE

• Cauliflower – 1 head of cabbage
• Chicken egg – 2 pieces
• Mayonnaise – 3 tbsp. l.
• Wheat flour (with a pea) – 3 tbsp. l.
• Baking powder (on the tip of a knife)
• Sunflower oil (for frying)

COOKING

Disassemble the cauliflower into small inflorescences (with a cherry) and soak in salted cold water for 1 hour.

Put the cabbage in a colander, then dry on a paper towel, transfer to a bowl and chop finely. Add eggs and stir.

Then add mayonnaise, flour (sift through a sieve), baking powder on the tip of a knife, salt to taste and mix everything thoroughly. Fry in vegetable oil until golden brown.

Serve with sour cream or your favorite sauce.

Cauliflower in cheese-mustard batter

The cabbage turns out to be very tasty, with the aroma of cheese and mustard. Quick to cook and also quick to eat!

TAKE:

• Cauliflower – 1 fork
• Egg – 2 pcs.
• Sour cream (thick) – 1-2 tbsp. l.
• Hard cheese – 100 g
• Mustard powder – 2 tsp
• Wheat flour (I have coarse grinding) – 2-3 tbsp. l.
• Soda – 1/4 tsp
• Greens (Dry) – 1 tspl.

COOKING

Disassemble the cauliflower into inflorescences and boil until half cooked in salted water (2-3 minutes) Grate a small piece of cheese on a fine grater. Mix grated cheese, eggs, sour cream, dry herbs, soda (I did not extinguish it – the sour cream was sour).

Add mustard powder and flour, add salt if necessary, the batter should be as thick as pancake dough. Dip cabbage in batter and fry in vegetable oil over medium heat until golden brown.

Cauliflower in batter (plain)

TAKE:

• Cauliflower – 400 g.
• Chicken egg – 4 pieces.
• Milk – ½ cup.
• Wheat flour – 100 g.
• Vegetable oil – 2 tablespoons.

COOKING

Mix milk with yolks pounded with vegetable oil, add flour, mix and add whipped whites.We knead well.

Dip boiled and dried cauliflower coals in the resulting batter and fry in oil until golden brown.

Korean pickled cauliflower

For lovers of pickled vegetables, a recipe for making Korean cauliflower is useful. Cauliflower is pickled very quickly, about 6 hours, it turns out very tasty.

TAKE:

• Cauliflower – 700 g.
• Water – 1 liter.
• Carrots – 1 pc.
• Garlic – 4 teeth.
• Vinegar (regular 9%) – 1 stack.
• Sugar – 1 stack.
• Salt – 2 tbsp. l.
• Vegetable oil – 50 g.
• Seasoning (in Korean (coriander, dried garlic, paprika, black pepper, red pepper, bay leaf)) – 2 tsp.

COOKING

We disassemble the cabbage into inflorescences and boil until half cooked in boiling water for 5 minutes.Add vinegar, sugar, salt and vegetable oil to a boiled liter of water. We boil for 5 minutes. Pour the boiled cabbage with marinade and let cool completely in a cool place

While the marinade is cooling, rub the carrots and chop the garlic coarsely. Add carrots, garlic and Korean seasoning to the cooled marinade with cabbage, mix.

We leave to marinate for six hours.

Cauliflower soup

Delicate creamy cauliflower soup with cream and cream cheese.

TAKE:

• 500 g cauliflower
• 3 potatoes
• 2 tbsp butter
• 1 onion
• 2 cups vegetable broth
• 1 tbsp flour
• 100 g cream cheese
• 1 glass of cream
• 1/4 tsp nutmeg
• salt and pepper
• 2 bay leaves

COOKING

Fry the onion in butter until transparent. Add the diced potatoes. Fry for a few minutes. Pour in 1 spoonful of flour, mix everything well.

Boil broth, add potatoes and onions. Then add the cheese. After the broth boils again, add the cauliflower, disassembled into small inflorescences.

Season with salt and pepper, add bay leaf and nutmeg. Cook for about 15 minutes, until the potatoes are cooked through.

Remove the bay leaf from the soup. Pour the soup into a blender.Pour in a glass of cream and grind well until smooth.

After that, warm up, but do not bring to a boil.

Cauliflower julienne with ham

Light delicious dinner or hot festive appetizer.

TAKE:

• 400 g cauliflower
• 150 ml cream (or whole milk)
• 3 eggs
• 2 tbsp.l. flour
• 4 tablespoons grated Parmesan (or other hard cheese)
• salt and pepper to taste
• 200 g ham, finely chopped
• 6 tsp grated hard cheese

COOKING

Preheat the oven to 180 C. Disassemble the cauliflower into inflorescences and boil in salted water for 10 minutes or until softened.

Drain the water and place the cauliflower in the bowl of the food processor.Add cream, eggs, flour, 4 tablespoons. grated cheese, salt and pepper to taste. Pass in a food processor until smooth. Then add the pieces of ham.

Place everything in small fireproof bowls or one small baking dish. Sprinkle with grated cheese on top and bake in the oven for 45 minutes. Serve immediately.

Greek broccoli and cauliflower salad with feta

Prepare salad the day before serving and refrigerate overnight.The vegetables are lightly marinated in the dressing.

TAKE:

• 1 head of cauliflower, cut into small florets
• 1 head of broccoli, cut into small florets
• 2 cups (250 g) cherry tomatoes
• 1 small jar (170 g) pitted olives
• 200 g feta, crumble
• Italian salad dressing, to taste

COOKING

In a large bowl, combine cauliflower, broccoli, cherry tomatoes, olives, and feta cheese. Add as much dressing as you need, stir and refrigerate overnight.

Note!

For this recipe, you need crispy fresh broccoli and cauliflower. If you are not a raw foodist, boil broccoli and cauliflower in water or steam first. Combine with the rest of the ingredients when the cabbage has cooled completely.

Cauliflower and salmon salad

The salad will go well with the festive table.

TAKE:

• lightly salted salmon – 200 g
• cauliflower – 1/2 head of cabbage
• homemade cheese – 150 g
• celery stalks – 2 pcs.
• fennel – 1 pc.
• salad mix – 1 pack
• small bunch of parsley
• grain mustard – 1 tbsp. l.
• juice of half a lemon
• olive oil – 5 tbspl.
• salt pepper.

COOKING

Separate the cauliflower into small inflorescences, pour 2 tbsp. l. olive oil. Stir and place in the oven for 15 minutes at 200-220 ° C.

Cut the cheese and salmon into small cubes into 2 cm wide strips. Cut the celery and fennel stalks thinly across. Cut the parsley into small pieces. Add mix salad.

MAKING SAUCE

Stir mustard with lemon juice and 3 tbsp.l. olive oil.

Remove the cabbage from the oven, put in a separate bowl and pour half of the finished sauce. Shift greens on a platter, add cheese and cabbage. Add the remaining sauce to the herbs. Lay out layers of salmon on top.

Cauliflower with shrimps

This dish will also decorate a festive feast.

TAKE:

• sour cream – 100 g
• cheese – 50 g
• bread crumbs
• salt – to taste
• cauliflower – 1 small head
• cold water shrimp (peeled) – 100 g
• pepper to taste.

COOKING

Boil cauliflower in salted water for 4-5 minutes. Put on cooking paper, stick shrimps between the inflorescences. Brush the cabbage with sour cream. Sprinkle with grated cheese and then with the breading mixture.

Bake until crusty.

Royal Salad

This is a very complex dish, it takes an hour and a half to cook, but if you cook it for your guests, you will smite them with the exquisite taste of this royal salad.

TAKE:

• oyster mushrooms – 300 g
• eggs – 8 pcs.
• fresh cucumbers – 2 pcs.
• shrimp – 1.5 kg
• white rice – 1 cup
• olive mayonnaise – 150 g
• carrots – 1 pc.
• cherry tomatoes – 8 pcs.
• canned corn – 100 g
• onion – 1 pc.
• parsley – 3 sprigs
• pitted black canned olives – 100 g
• red bell pepper – 1 pc.
• olive oil – 3 tbsp. l.
• ghee – 2 tbsp. l.
• pitted green canned olives – 100 g
• Bulgarian orange pepper – 1 pc.
• sunflower oil – 3 tbsp. l.
• dill – 3 branches
• cauliflower – 100 g
• canned green peas – 100 g
• Chinese salad – 1pc.
• tomato – 3 pcs.
• maple syrup – 50 g (can be replaced with cranberry)
• black rice – 1 cup
• cranberries – 200 g

COOKING

Boil white and black rice separately until tender.In each rice, put the same amount, sautéed, carrots and onions, mix.

Divide the resulting mass of white rice with carrots and onions into 4 parts.

In the first part of the mass of white rice, add shrimp, 1 tbsp. l. mayonnaise, mix. Cut the tomatoes into halves, remove the pulp and stuff.

In the second part of the mass of white rice, add shrimp, 1/2 part of fried mushrooms in olive oil.

Cut red bell pepper into halves, remove seeds, stuff.

In a third of the mass of white rice, add shrimp, corn. Cut the cherry tomatoes into halves, remove the pulp and stuff.

Add mayonnaise to the fourth part of the white rice mass and mix. Spread out the leaves of Peking lettuce and put a lot of rice on it and smooth over the surface. Top with fried cauliflower in ghee, shrimp, canned green peas and herbs. Put the hard-boiled yolks and eggs on top.Gently wrap in a roll, put in the refrigerator for 10 minutes. Then cut into rolls.

Divide the resulting mass of black rice with carrots and onions into 3 parts.

In the first part of the mass of black rice, add shrimp, chopped black olives, chopped 2 eggs. Cut the cucumbers into 3 centimeters wide, carefully remove the pulp and stuff.

In the second part of the mass of black rice add shrimp, the second part of fried mushrooms, green olives cut into halves.Stuff the boiled egg whites in halves.

In a third of the mass of black rice, add shrimp, corn, 1 tbsp. l. mayonnaise, mix. Cut the orange bell pepper into halves, remove the seeds, stuff.

Squeeze the juice from the cranberries. Pour the cake with 100 g of water, put 50 g of sugar and cook for 7 minutes. Cool, rub through a sieve, add squeezed cranberry juice. Gently add the maple syrup, stirring gently.Pour the resulting mini salads with berry mousse.

Cauliflower in breadcrumbs – recipe with photo on Saychka.ru

Cauliflower for the winter: the best recipes

Cauliflower for the winter: YouTube / Ksyushina Kitchen

Cauliflower for the winter is an excellent addition to main courses. How to cook cauliflower to preserve vitamins and nutrients? We take note of the best recipes and prepare a vegetable snack for the winter.

Pickled cauliflower for the winter

In European cuisine, cauliflower is pickled for the winter to create crispy inflorescences with a pleasant sweet and sour taste.

What ingredients are needed

We take the following products:

• cauliflower – 4 kg;
• red bell pepper – 3 pcs.;
• carrots – 2 pcs.;
• garlic – 3 heads;
• celery – 50 g;
• dill and parsley – 50 g each;
• black peppercorns – 24 pcs.;
• bay leaves – 6 pcs.

Add to each 3-liter jar:

Read also

Green tomatoes for the winter: a selection of recipes

• salt – 2 tbsp. l .;
• sugar – 1 tbsp. l .;
• vinegar 9% – 3 tbsp. l.

Author of the book “Home canning. Salting. Smoking. The complete encyclopedia ”Olga Babakova proposes to prepare marinade for cauliflower without sugar, using citric acid as a preservative.

We wash the vegetables beforehand and prepare them for stacking in jars:

• divide the cauliflower into inflorescences;
• Peel the carrots and cut into long cubes;
• cut the pepper into long strips, after removing the seeds;
• Divide the garlic into cloves and peel them.

Ingredients for pickled cauliflower: YouTube / Delicious Recipes from Alla

Cooking technology

Cooking cauliflower step by step as follows:

• Put on the bottom of a 3-liter jar of celery and a few sprigs of dill and parsley.Add 2 cloves of garlic cut in half, bay leaf, 5 black peppercorns.
• Layer the cauliflower in layers and put pieces of red pepper and carrots around the edges.
• After filling the jar with vegetables to the middle, add again 2 cloves of garlic, herbs, bay leaf, 3 black peppercorns.
• Place the cabbage, carrots and bell peppers in layers up to the top of the jar. Put celery greens on top.
• Pour salt, sugar into each jar and pour 9% vinegar according to the recipe.
• Fill the jars to the top with clean cold water, cover with lids and put in a deep saucepan for sterilization.
• Sterilize 3-liter cans from the moment the water boils for 30 minutes. We immediately roll up the cans with lids. Turn it over, wrap it with a warm blanket, leave it to cool completely.

Read also

Broccoli for the winter: recipes for preparations

At the exit we get three 3-liter cans (45 servings) of delicious crispy cabbage with vegetables and herbs.Preparing and stacking vegetables with spices and herbs, seaming cans takes 50 minutes. It takes 45 minutes to sterilize cans, taking into account the boiling of water in a saucepan.

Pickled cauliflower for the winter: YouTube / Delicious Recipes from Alla

Spicy cauliflower salad for the winter

In Russian cuisine, cauliflower is fried, pickled and salted with vegetables. Let’s try to cook cauliflower for the winter using salting technology.

Ingredients

For harvesting you need the following products:

• cauliflower – 3 kg;
• carrots – 3 pcs.;
• garlic – 4 heads;
• hot red pepper – 3 pcs.;
• parsley – 100 g.

For brine:

• water – 1. 5 l;
• sugar – 180 g;
• vegetable oil – 200 ml;
• salt – 3 tbsp. l .;
• vinegar (9%) – 200 ml;
• allspice peas – 15 pcs.

Read also

How to salt cabbage for the winter in slices: simple recipes

Wash the vegetables beforehand and prepare them for preservation:

• Divide the cauliflower into small inflorescences;
• Peel and cut carrots into rings 5 ​​mm thick;
• Divide the garlic into slices, peel and cut into slices;
• cut red hot peppers into rings, removing the seeds;
• chop the greens finely.

We take glass jars with a volume of 1 liter, wash and sterilize in a hot oven. Boil the tin lids for 5 minutes and let the water drain.

How to cook

Cooking salad, adhering to the technology:

• Lay vegetables and herbs in layers in a large glass or enamel container in the following sequence: parsley, garlic, carrots, peppers, cauliflower.

Preparation of cauliflower and vegetables for conservation: YouTube / Soroka Beloboka

• Boil water, add allspice, salt, sugar, vegetable oil and vinegar.
• Fill vegetables with hot brine and put them under pressure for 1 day to ferment.
• Stir all the ingredients and put the cabbage and vegetables in the jars, tightening.
• Fill the jars with brine to the top, cover with lids and place in a large container for sterilization. We sterilize 0.75 liter cans for 20 minutes. Author of The Complete Encyclopedia of Canning. Living vitamins ”Elena Krylova recommends counting the time from the moment of boiling water, avoiding violent boiling.
• After sterilization, close the jars with lids, turn them over and wrap them with a blanket until they cool completely.

Read also

How to store apples for the winter at home

From the prepared raw materials, five 750 ml cans (18 servings) of vitamin salad are obtained. It takes 45 minutes to prepare products, fill them and seal the cans. It will take 40 minutes to prepare the brine and sterilize the salad.

Cauliflower salad for the winter: YouTube / Soroka Beloboka

Cauliflower in tomato sauce for the winter

In European cuisine, healthy cauliflower is harvested in tomato sauce for the winter.Use fresh tomatoes, peppers, and herbs to make the tomato sauce.

What you need to prepare

We take the following ingredients:

• cauliflower – 1 kg;
• tomatoes – 600 g;
• bell pepper – 150 g;
• garlic – 3 cloves;
• parsley – 50 g;
• water – 1.5 l;
• sugar – 50 g;
• vegetable oil – 70 ml;
• salt – 30 g;
• vinegar (9%) – 40 ml;
• citric acid – 3 g.

Read also

How to store pumpkin correctly in winter

We disassemble the cauliflower into inflorescences and soak in water for a couple of minutes to remove dirt. We spread the inflorescences on a towel and dry slightly. My peppers and tomatoes, peeling off the stalks. We get rid of the garlic husk.

How to cook cauliflower in tomato sauce

We prepare the preparation according to the rules:

• Pour water into a saucepan, bring to a boil and lay out the cabbage inflorescences.Add citric acid immediately and blanch the vegetable in boiling water for 1 minute. Tatiana Zhukova, author of the Small Encyclopedia of Canning, believes that blanched vegetables are better saturated with marinade, do not darken and retain their natural color.

We disassemble cabbage into inflorescences: YouTube / Tasty things from Kwakvi

• Cut the washed tomatoes into pieces and interrupt in a blender until smooth.
• Cut the pepper, peeled from seeds and stalks, into strips and put in the tomato mixture, poured into a saucepan.
• Add chopped parsley and garlic to the tomato sauce. Stir the ingredients and bring to a boil.
• Pour salt, sugar into the marinade, pour in vegetable oil and mix.
• Put the blanched cauliflower pieces into the tomato mixture. Boil the vegetable mass under the lid for 30 minutes. At the end, add the vinegar and mix the ingredients.
• Put the hot mixture in sterile dry jars to the top. We immediately roll up the lids, turn them over and wrap them with a blanket until they cool completely.

Read also

How to salt milk mushrooms for the winter cold and hot

Cauliflower in tomato sauce: YouTube / Tasty things from Kwakvi

The result is 3 half-liter cans (7 servings) of delicious cauliflower in tomato sauce. The preparatory stage, filling and sealing of cans takes 35 minutes. It takes 51 minutes to blanch cabbage, prepare tomato sauce and boil vegetables.

Cauliflower, cooked for the winter in a simple way, will decorate the festive table and will be an excellent addition to main courses.Marinating the cabbage keeps the flowers in shape, while combining with other seasonal vegetables adds new flavors to the cauliflower.

Original article: https://www.