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Cauliflower with mushrooms. Fried mushrooms with cauliflower Baked cauliflower with mushrooms and cheese

Cauliflower Is a very wonderful vegetable. It is tasty, healthy, affordable and goes well with almost all products. So with her participation, you can cook a lot of different dishes.

Today's recipe for cauliflower with mushrooms is a simple recipe to prepare. Judge for yourself, you need a minimum of food, it takes very little time, a maximum of 15 minutes, and in the end you get a hearty, tasty and quite independent dish.

Ingredients:

  • 400 g of cauliflower;
  • 400 g of mushrooms (I have oyster mushrooms);
  • 3 tbsp. l. vegetable oil;
  • 1 large onion
  • 1 bay leaf;
  • 5 allspice peas;
  • a pinch of turmeric;
  • salt to taste;
  • ground paprika - to taste;
  • 2 branches of dill.

Cooking cauliflower with mushrooms:

Peeled and chopped the onion. I put it in the pan. Fried a little in vegetable oil.


I washed and cut the mushrooms (I had oyster mushrooms).


I put it in a frying pan with the onion. Fried for about 10 minutes. Salted them.


And while the mushrooms were fried, I took up the cauliflower. It must first be slightly boiled.


I usually cook cabbage with spices to make a cool vegetable broth, which can then be used to make soup.


So, put a saucepan with water on the fire, threw allspice, bay leaf, salt and allspice peas.


I disassembled cabbage into small inflorescences. I washed it. And put it in boiling water. Boiled for 5-6 minutes. The main thing here is not to digest it, so that it does not turn into porridge.


Then I put the boiled cabbage inflorescences in a pan with mushrooms.


Sprinkled with ground paprika and turmeric.


Stirred and fried everything together for another 3 minutes.


So delicious cauliflower with mushrooms is ready!


I really liked this dish with a bite with pickles and sauerkraut.

Bon Appetit! Recipe from Tatiana Sh.

Peel, wash and cut the carrots into thin strips or grate.

Peel the onion and cut into small cubes.

Disassemble the cauliflower into inflorescences, put in warm water, add salt and bring to a boil.

Wash the champignons and chop into thin slices. If you take other mushrooms, be sure to boil them in salted water with the addition of an onion. If the onion turns black, it is better to discard these mushrooms.

Transfer the mushrooms and cauliflower to the pan and fry a little.

Wash the tomatoes, cut into halves, remove the stem and cut into cubes or chop in a blender until puree. You can replace tomatoes tomato paste- one tablespoon is enough.

Fry the onions and carrots separately, add chopped tomatoes or tomato.

Put the prepared vegetables in a convenient dish - a saucepan or stewpan and put on medium heat.

Leave to simmer, covered for about 20 minutes. Cauliflower stewed with mushrooms will be even more flavorful if you add one bay leaf.

If you have a little juice, you can add a glass of water. At the end of cooking, season with salt and seasonings to taste.

You can cook the same dish in a regular multicooker. To do this, pour on the bottom of the bowl vegetable oil, put in all the vegetables and turn on the "Fry" mode. You can fry vegetables with the lid open.

When the vegetables become golden brown, season with salt, add spices and close the lid. Decide to change to "Stew" and cook for 15 minutes.

The cauliflower mushroom recipe can also be used to make regular white cabbage... Aromatic vegetables can be served hot or cooled. Stewed cabbage can be used as a filling for pies. Bon Appetit!

Good afternoon, my dear subscribers and readers!

I suggest you cook low-calorie dish... it cauliflower with mushrooms baked in the oven ... It turns out tender, tasty, aromatic and most importantly - nutritious and vitamin!

Cooking cauliflower with mushrooms in the oven

Ingredients:

  • Cauliflower(medium) - 1 pc.
  • Cheese (preferably homemade, not fatty) - 80 + 70 g
  • Egg - 1 pc.
  • Salt, sugar - to taste
  • Fresh tomatoes - 2 pcs.
  • Champignon- 5 - 7 pcs.
  • Bulgarian pepper - 1 pc.
  • Green onion
  • Spices - optional and to taste
  • Olive oil - for mold lubrication

My way of cooking:

1. Disassemble the cauliflower into inflorescences, boil in salted water or

2. Ready cabbage mnem (I used a potato press)

3. Add grated cheese (80 g), egg, spices and mix

4. We put in a form, oiled or covered with parchment (I have a detachable form, which is very convenient)

5. We bake in the oven at a temperature of 200˚С for 15 minutes

6. At this time, finely cut green onions, finely chop pepper with rings, champignons - slices, and three cheese on a coarse grater

7. Turn tomatoes into liquid puree using a blender

8. We take out the cabbage from the oven (we do not turn it off) and pour it onto it tomato puree, salt and sprinkle with sugar

9. Putting the pepper

11. Sprinkle with cheese (70 g) and spices (I have a pizza mix)

12. Bake for another 10 minutes

ready! We serve immediately from fresh vegetables and greens.

Good luck in your cooking! I look forward to your comments.

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Calorie content: Not specified
Cooking time: Not indicated

Cauliflower can be used to make many delicious and uncomplicated dishes. If you boil small inflorescences and season with spices, butter or sour cream, you get great side dish to meat, chicken or addition to rice, buckwheat, potatoes. And if you add something else to the boiled cabbage, for example, fried mushrooms with onions and pour it all in a thick sauce, you get delicious casserole- not too high in calories, healthy, satisfying. Cauliflower casserole with mushrooms, a recipe with a photo of which I propose, is served both as an independent dish and as a side dish for meat dishes, fried or boiled chicken, products from minced meat, for example, .
To prepare the filling (or sauce) that will bind all the ingredients of the casserole, you can take low-fat sour cream or cream - here you choose. In the casserole itself, in addition to mushrooms and onions, for a change, you can add any more vegetables ( Bell pepper or tomatoes, broccoli, brussels sprouts). Choose spices in such a way that they do not clog delicate taste cauliflower. Cauliflower dishes usually have a small amount of coriander or some sweet paprika. You need to be careful with hot or black pepper, its excess will give bitterness, and the taste of the cauliflower casserole will deteriorate sharply.

Cauliflower casserole with mushrooms and cheese - recipe photo step by step

Ingredients:

- cauliflower (inflorescences) - 300 gr;
- fresh champignons - 150 gr;
- onion - 2 small onions;
- sour cream - 2-3 tbsp. spoons;
- egg - 1-2 pcs;
- water or cabbage broth - 2-3 tbsp. spoons;
- vegetable or butter oil - 1.5 tbsp. spoons;
- ground coriander or paprika - 2-3 pinches;
- salt - to taste;
- cheese hard varieties- 100 gr;
- any greens - for serving ready-made casserole.

How to cook from a photo step by step




We turn on the oven, it needs time to warm up to 200 degrees. At the same time, put a pot of water on the stove, toss in salt to taste. We wait until the water begins to boil intensively and load small cabbage inflorescences into it. As soon as the water boils again, turn off the heat. We put the cabbage in a colander and leave to cool.




In the meantime, peel the onion and cut it into small cubes. Wash the champignons, cut the legs into circles, the caps into cubes or plates (not very finely).




Heat vegetable oil in a frying pan or melt butter. First, lay out the onion, bring it to transparency or brown it a little - cook as you like. Then add the mushrooms. We will evaporate all the mushroom juice, lightly fry the mushrooms. Salt to taste.






Mix the boiled cabbage (it can be disassembled into even smaller inflorescences), fried mushrooms with onions. The casserole base is ready.




Now let's start preparing the fill ( thick sauce). It can be prepared with sour cream or cream. If you cook with sour cream, then you need to add a little water or the broth in which the cabbage was boiled so that the filling is not very thick. Beat the sour cream (cream) with the egg until smooth.




Salt to taste, season with coriander or other spices to your liking. We rub 30 grams of cheese on a fine grater, add to the filling.






We take a high form so that the cabbage inflorescences are laid in two layers. We fill it almost to the top with the prepared mixture, pour in the filling. We put to bake in hot oven with a temperature of 200 degrees. The baking time is approximately 20-25 minutes, until the filling is compacted.




When the filling becomes dense and binds all the ingredients, we take the mold out of the oven. Sprinkle a layer of mushroom cauliflower casserole grated cheese, return to the oven for a few more minutes, just to melt the cheese. No need to wait until it forms golden brown, the cheese may dry out and become tough.




Cauliflower casserole tastes good both cold and hot, so you should calculate the cooking time so that the casserole is either cold or just cooked by the time the casserole is served. You can supplement it with sour cream, and if you serve it as a side dish for meat, then any greens or

step by step recipe with photo

Cauliflower, due to its unusual appearance and dense elastic stem, is a constant object of original culinary experiments. Cabbage and mushrooms - perfect combination, which has been appreciated by generations of lovers of this forest dweller, literally demanding worship.

It is more convenient to disassemble a head of cabbage boiled until half-ready. Carrots, cut into long strips, look much more appetizing and are not lost in the vegetable mass, which can be supplemented with boiled potatoes.

A minimum of spices will allow you to focus on the mushroom aroma of the dish. It is best served hot.

Ingredients

  • cauliflower - 300 g
  • salt - 0.5 tsp.
  • onions - 1 pc.
  • carrots - 1 pc.
  • champignons - 250 g
  • potatoes - 2-3 pcs. (optional)
  • a mixture of ground peppers - 2 chips.
  • soy sauce- 2-3 tbsp. l.
  • vegetable oil - 2 tbsp. l.

Preparation

1. Rinse the head of cabbage, remove the green leaves, disassemble into inflorescences. Blanch for 3 minutes, that is, boil until half cooked in boiling water (no salt!). If using frozen kale, skip this step.

2. Onion peel and cut into medium cubes. Saute the onions in heated vegetable oil.

3. When the onion turns transparent, add the chopped carrots to the pan. korean grater... Continue to sauté until soft - about 3-4 minutes over medium heat, uncovered.

4. Add sliced ​​mushrooms to sautéed vegetables. Mushrooms are suitable both fresh and frozen (they do not need preliminary defrosting). Continue cooking at maximum heat without lid.

5. After 15 minutes, excess moisture will leave the mushrooms, they will brown and come to readiness. Only then add pepper to taste. There is no need to add salt, as the soy sauce that will be added at the very end is quite salty on its own.

6. Place cauliflower in skillet, reduce heat to medium and cook until cooked. It is important not to overexpose the cabbage, just 2-3 minutes is enough for it to be fried without becoming too soft. It should remain al dente, on the tooth, slightly crispy.

7. At the end of cooking, pour in the soy sauce and sauté the vegetables for another 2-3 minutes. During this time, the soy sauce will be absorbed into the cabbage, it will become slightly salty. If you still feel that there is not enough salt, add a little more sauce to your liking.