How and how much to cook frozen cauliflower and what to cook from it: recipes, nuances and secrets

Want to cook delicious frozen cauliflower? Look for recipes and nuances of cooking in this article.

Color cabbage is a useful product that is rich in vitamins and trace elements. It needs to be eaten not only in the summer, but also in winter. For this, the vegetable is frozen. Many housewives do it on their own, and most just buy a finished chilled product in a supermarket.

Read on our website an article on how to correctly disassemble color cabbage into inflorescences and cut. It gives advice and recommendations.

How to cook frozen cauliflower? The answer to this and other questions, you will find in the article below. Read further.

How to freely freeze broccoli and cauliflower for the winter: tips, secrets

Such dietary types of cabbage as colored and broccoli are very demanding on freezing and storage. In order to save a valuable product, it is important to know the rules and observe a certain sequence of actions. Otherwise, you can get vegetables that have lost most of their useful elements, or completely unsuitable. How to freeze broccoli and cauliflower for the winter?

You can freeze cabbage both in cheese and blanched (boiled) form. It is well stored both divided into inflorescences and a whole head. Here are tips and secrets:

Rules and conditions of freezing:

• It is very important to choose high -quality colored cabbage for freezing.
• The heads should be dense, even white or creamy without darkening and stratification.
• The surrounding leaves are green, tightly adjacent to inflorescences.
• Cabbage heads with any defects for freezing are not suitable.

Should be considered:

• When freezing in the cheese vegetable, more vitamins and minerals are preserved.
• But the consistency of the defrosted product will be less dense, and the taste will change.
• When blanching, the taste, aroma and structure are preserved.
• When placed in the refrigerator in the package, the vegetables are laid denser with minimal voids.
• The process of freezing itself should be as fast as possible, the faster, the more effective. Thawing and re -freezing is not allowed.

Ways of freezing- The sequence of actions will vary depending on what method of cooling you choose.

In raw form:

• Cleaning

Clean the heads of leaves if it is not planned to freeze the whole, divide it into inflorescences. Depending on further use on small and large. The main thick stem, although used in cooking, is not suitable for freezing.

• Getting rid of pests and their larvae

Cabbage is one of the favorite treats of pests that climb inside the head and are not visible on the surface. Even with thorough flushing, the larvae remain in dense inflorescences. In order to completely get rid of pests, vegetables are kept in containers with salted water (1 liter-2-3 tbsp. within 5 minutes, Then rinse with cool water.

• Thorough drying

Lay the cabbage on a towel and leave until the water dries completely.

• Freezing

Fold the inflorescences in a dense bag and place in the freezer. From time to time, check and move the bag with cabbage so that the inflorescences are frozen separately, and not one lump.

In boiled form:

• The first two stages: cleansing and getting rid of pests are similar to the described earlier
• Blanche

Disassembled inflorescences on 2-3 minutes Dip boiling water. To preserve nutrients and prevent darkening, move the vegetable from boiling water to cold water. Thus, the state of half -consumption of the vegetable is achieved, but at the same time it remains solid, suitable for further processing.

• Drying and preparation for freezing

Insufficient drying leads to sticking and gluing pieces, which can prevent the preparation of the planned dish. When freezing cabbage, it is important to pay attention to storage packaging. It should be sealed and not take up a lot of space. The most successful options will be rectangular plastic containers suitable for operation at low temperatures and special packages for freezing products.

You can also reduce the time of subsequent cooking by freezing the product for specific dishes. Well dried large inflorescences can be used in the future for frying. If desired, you can freeze inflorescences in batter - they should be prepared immediately, taking them out of the freezer. If it is planned to prepare soup-puree, then small fractions are suitable and drying is not very important, opposite them can be frozen together with the broth (vegetable, meat, chicken).

The difference between cooking frozen cauliflower and fresh?

There are some differences in cooking fresh and frozen cauliflower. Fresh cabbage requires pre -cleaning and dividing into inflorescences. Frozen can be immediately lowered into boiling water, as it is already prepared for cooking. Fresh cabbage cooking time about 15 minutes, Almost half as much frozen. If further preparation is planned, then the cooking time is reduced.

Do I need to freeze cauliflower?

Color cabbage is a cultivated vegetable culture. Its prevalence is facilitated by low calorie content 25 kcal per 100 g of product, high content of vitamins, amino acids and trace elements. Thanks to its composition, the vegetable is considered dietary and can be included in the diet of even young children. Color cabbage has antioxidant, anti -inflammatory and anticandogenic properties. It is especially useful in the winter-spring period, as it helps to strengthen immunity and avoids vitamin deficiency. Do I need to freeze cauliflower?

• Color cabbage while freezing retains most of the vitamins and trace elements.
• It is this method of preserving the product that allows us to use the beneficial properties of the vegetable all year round.
• Freeze the cabbage on their own or use the purchased one - everyone decides on their own. But its usefulness in the human diet is undeniable.

So that the cabbage does not lose its beneficial properties, it is important to observe the conditions and shelf life. At a temperature minus 6 ° C trace elements and vitamins are preserved no more 20 days. At minus 12 ° C- no more 6 months. At a temperature minus 18 ° C - no more 12 months. Industrial packages always indicate the expiration date. On vegetables, independently frozen, attach shortcuts with a freezing date and this information.

How to cook the cauliflower to be frozen: small tricks

Despite the useful properties of cauliflower, not everyone has a love for this vegetable. And often this is due to the unsuccessful preparation of the product. But if you know some culinary tricks, then no one will be indifferent to such a product. How to properly cook the cauliflower frozen? Here are small cook secrets and tricks:

• Frozen cabbage during cooking is not defrosted.
• Inflorescences immediately after cooking are transferred to a plate or leaned to a colander, avoiding their location in hot water.
• The use of a large amount of liquid during cooking - worsens the taste of the vegetable.
• Use the rule: it is better not to get slightly than to digest.
• Use loose cabbages for soup, strong, elastic for the preparation of snacks and side dishes.
• Boiling in milk gives cabbage a pleasant velvet taste.
• Virgin white coloring of inflorescences will help preserve half a teaspoon of lemon juice during cooking.
• When boiling in mineral water, cabbage acquires an original taste shade.
• The delicate taste of the vegetable disappears when using a large number of spices.
• The remaining vegetable decoction will add piquancy, prepared on its basis, the first dishes, and especially sauces.

You already know all the secrets of cooking, now let's look in detail how much time you need to cook the vegetable. Read further.

How many minutes do you need to cook frozen cauliflower in water after boiling in a pan: time, nuances

When cooking in a pan, cauliflower is lowered into boiling salted water - 10 g of salt per 1 liter of water. It is advisable to use the dishes of enameled or stainless steel, but in no case aluminum. How many minutes do you need to cook frozen cauliflower in water after boiling in a pan? Here is time and nuances:

• On high heat, the product is brought to boiling and left over medium heat until cooked.
• Usually this time is 10-12 minutes with an average inflorescence in 3 cm.
• The duration of cooking can decrease or increase based on the size of the cooked inflorescences.
• If further preparation of the product is planned, then the time is half reduced.
• During the preparation, the pan should not be covered with a lid, as this affects the appearance of cabbage, which acquires a grayish-yellow tint.
• The cabbage inflorescences after cooking should remain crispy, and not turn into a porridge -like mass.

To prevent this from happening, drain a hot broth in a timely manner.

How to correctly cook the colored cabbage frozen in a slow cooker: time, nuances

Modern housewives call a multicooker a miracle-board. Indeed, you only need to lay products, pour liquid, set the program, and the products themselves will prepare. In it you can cook white inflorescences. How to correctly cook the colored cabbage frozen in a slow cooker? This device makes it possible to make color cabbage in various ways. Here is the time and description of the nuances and methods:

Cooking in water:

• For cooking boiled cauliflower, it is laid without defrosting in a multicooker container and filled with water, barely closing the inflorescences.
• Use the mode "Cooking", setting the timer For 15 minutes.
• The decoction is drained, vegetables are used as a side dish.

Warm steam:

• Frozen cabbage pieces are placed in a special container, water is poured into the bowl, the regime is set "For a couple".
• Salt and glue the dish at the beginning of the cooking process.
• The average cooking time - 20 minutes.

It is worth noting that the models are different, and it is necessary to check with the manufacturer's management.

Color cabbage is frozen - how much to cook for a couple: time, nuances

Steam products are most useful. They are used in children's and dietary nutrition. How much to cook the cauliflower frozen? Here is the time and description of the nuances:

• When using a double boiler, vegetables with spices are laid out on a grille, salt and prepared for about half an hour.

If there is no multicooker or a double boiler, then steamed vegetables, you can use a pan and a metal sieve. Install it along with inflorescences on a pan with boiling water and close the lid. Cooking time 30 minutes. Check readiness with a stick or fork. When piercing the inflorescences should be soft.

How much time and how to cook cauliflower, frozen until cooked in the microwave: time, nuances

In a microwave oven, vegetables are cooked in glass or clay dishes. How much time and how to cook colored cabbage frozen until cooked in the microwave? Here is time, nuances:

• Lay the cabbage inflorescences at the bottom of the container, preferably not randomly, but stems to the center.
• Add a little water, it is possible to replace it with milk.
• Cook, closing with a lid, on medium power - about 800 watts, no more than 6-7 minutes.
• Add salt, spices and continue to cook 5 more minutes.

As you can see, cook this vegetable quickly. After 10-12 minutes Greener is ready or the ingredient for a snack or salad.

How much time to cook cauliflower, frozen until readiness for feeding a child: how many minutes?

Vegetables are the most important component of children's food. And it is not without reason color cabbage is considered a dietary product, possessing a balanced composition, with a high content of vitamins, minerals, amino acids and easily digestible proteins, carbohydrates. This product must certainly be present in the menu of each person, especially often used in children's and dietary nutrition.

Of all types of cabbage, it is the color that is the first to enter into the diet of infants. How much time to cook colored cabbage is frozen until readiness for feeding a child? How many minutes?

• To prepare diet puree, it is necessary to boil the inflorescences of cabbage in water, without adding salt, until soft, but at least 15 minutes.

It's important to know: For young children, it is important to use only the heads of inflorescences, avoiding stems.

Boiled vegetables, using a blender, are kneaded in liquid puree. Such dietary food can be introduced as complementary foods in the menu of infants.

Older children will like a variety of recipes for cauliflower dishes, preserving the beautiful shape of the vegetable. Here are 2 options for cooking suitable dishes:

1. Put off the boiled inflorescences in sour cream and sprinkle with dill.
2. Prepare vegetable stews of colored cabbage, carrots, potatoes and onions. First, boil raw vegetables, having previously tried them, cleaning and cutting them, and then throw cabbage inflorescences. Season all this with herbs.

Remember: Undesirable more than 12 minutes Stew or cook cauliflower if you are not going to cook puree dishes.

Color cabbage recipe: side dish

Properly prepared garnish from colored cabbage will taste even gourmet. Below you will find a delicious recipe for cooking color cabbage with garlic crackers:

Take:

• Frozen cauliflower - 0.5 kg
• Cheese, better than solid varieties - 0.2 kg
• Milk - 150 ml
• Water - 1 liter.
• White bread-3-4 pieces
• Olive oils - 1 tbsp. l.
• Butter - for lubrication
• Salt, better sea - 1 \\ 2 tsp.
• Garlic - half of the clove
• Ground nutmeg - 1 \\ 2 tsp.
• Ground white pepper - to taste

Cook like this:

1. Put cauliflower and cook in a boiling saline of water and milk and cook 6-8 min.
2. While the cabbage is boiled, chop white bread with nutmeg and garlic with a blender. Add olive oil to the mixture.
3. Rub the cheese finely, you can take the finished one.
4. In the form greased with butter, lay in even layers blanched colored cabbage, grated cheese, chopped bread crumbs, pepper.
5. Place in a preheated in advance up to 230 degrees Celsius oven for 10-15 min.

The dish is served on the table right in uniform, eaten warm.

Cooking color cabbage: Sota salad recipe

A variety of vegetables are happy to coexist with cauliflower, saturating it with their aromas. She gives salads with her unique taste. This is a good option for making cauliflower. Here is a recipe for salad from color cabbage with bell pepper and tomatoes:

Take:

• Frozen cauliflower - 350 g
• Fresh tomatoes - 160 g
• Red Bulgarian pepper - 50 g
• Garlic - 1 slice
• Sunflower or olive oils - 70 g
• Fresh parsley-3-4 branches
• Pepper, salt - to taste

Cook like this:

1. Boiled for 7-8 min. Cool colored cabbage. It should be soft, but retained.
2. Fry the bell pepper chopped with cubes over medium heat with the addition of oil.
3. When removing the pan from the fire, add finely chopped garlic.
4. Combine the cooled bell pepper with cold blanched cabbage and leave at room temperature for 2 hours, stirring the mixture every hour.
5. During this period, vegetables will reveal their aroma and taste.
6. Put tomatoes and greens chopped with large pieces, salt and pepper. The dish is ready.

Serve instead of salad or side dish to meat and fish dishes, as well as to boiled potatoes.

Color cabbage: a recipe for a delicious cream-soup with a sea cocktail

Want to try a delightful cream-Sup? Use cauliflower. If you follow your health and figure, be sure to include it in your menu. Here is a recipe for a delicious cream-soup with a sea cocktail:

Take:

• Frozen cauliflower - 0.4 kg
• Frozen seafood cocktail - 0.2 kg
• Onion onion - 1 pc.
• Finely grated cheese-1-2 tbsp. l.
• Garlic - 5 cloves, love more out more
• Cottage cheese soft, low -fat - 3 tbsp.
• Milk - half a glass

Cook like this:

1. In a small amount of liquid, boil the vegetables. Cooking time 15 minutes., it is important that all the ingredients become soft.
2. At the end of cooking, put the garlic.
3. Add cottage cheese and cheese to the broth with vegetables, and grind everything with a blender.
4. At the same time, frozen seafood is filled with milk and extinguish in a pan - 3-5 min. quite enough.
5. Pour the liquid and combine seafood with cooked soup.

The consistency of freshly brewed soup can be regulated by a decrease or increase in the amount of fluid. Serve hot to the table.

Preparation of fried colored cabbage: recipe

Even in fried form, cauliflower is very useful. This is a great side dish or an independent dish. Here is a recipe for fringed colored cabbage:

Take:

• Frozen cauliflower - 0.5 kg
• Sour cream 15% - 0.2 kg
• Egg - 1 pc.
• Vegetable oils - 2 tbsp. l.
• Breadcrumbs - 100 g
• Garlic-2-3 cloves
• Greens and salt - to taste

Cook like this:

1. During 8-10 min. Cook frozen cauliflower in salted water, avoiding boiling. It is recommended to take larger pieces.
2. Dip blanched vegetables in the egg and then in crackers.
3. Carry out on medium heat with the addition of vegetable oil.
4. For sauce - put chopped garlic and finely chopped greens in sour cream.

Serve hot with sauce to the table. This is a hearty and nutritious dish that everyone will like without exception.

Color cabbage recipe: omelet

Omlet is a great breakfast. This dish can be cooked for dinner. Make it more useful, adding cauliflower. But we still put the ham to get more nutritious and appetizing. Here is a recipe for color cabbage - an omelet with vegetables and ham:

Take:

• Chicken eggs - 6 pcs.
• Milk - 1 cup
• Frozen cauliflower - 0.5 kg
• Frozen spinach - 0.5 kg
• Ham - 150 g
• Tomatoes - 1 pc.
• Grated cheese - 50 g
• Salt, pepper, greenery - to taste

Cook like this:

• Before starting the preparation of the omelet, weld until half -consumption 5-6 min. Color cabbage and defrost spinach.
• Beat eggs with milk until an increase in volume 2-3 times.
• Add ham cut into the mixture in the mixture, spinach, finely chopped greens and spices.
• Mix everything carefully.
• In a form lubricated with butter, lay out the inflorescences of cabbage and cut tomatoes, and pour the cooked mixture.
• Place in preheated up to 180 degrees oven.
• Through 15 minutes. Add grated cheese and bake again 5 minutes. The omelet is ready.

Before serving, sprinkle the omelet with grated cheese. Enjoy your meal!

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