Contents
This cabbage is difficult to grow, but in all other respects it is a champion among cabbages. The device of the head, its pleasant white heaviness, chemical composition and culinary possibilities – all together and in such quantities are no longer found.
Cauliflower can be dense, and crispy, and soft creamy. And without serious cooking tricks. She is demanding but flexible. It’s easy to mess up, but it’s even easier to cook it in an outstanding way. It is edible as a whole, without any exception. A few dense leaves, which are preserved during transportation and sale, are not decoration or proof of origin (like the skin on the shins of rabbits so that they do not think that you are being sold a cat). This is an occasion to make an interesting soup, similar in texture and taste to Tuscan ribolitta. It is usually made with Cavolo Nero cabbage, but this one is practically not grown and is very rarely sold in Russia, and the taste, aroma and texture of cauliflower leaves are very similar to Cavolo Nero.
Read more:
- By the head: an ode to Brussels sprouts
But the main thing is, of course, white heads of cabbage. They can be chewed raw or used as decorations. Add to salads and cream soups. Cauliflower has many degrees of readiness, and all of them are interesting in their own way. From crispy raw stalk to melting baked inflorescence.
Cauliflower is a diet fetish, but remember, cauliflower works best with butter. However, if in the case of potatoes fried with butter, justification for this act for an internal nutritionist can hardly be found, then in the case of cauliflower there is still a chance that in the highest court the merits of white flowers will outweigh the disadvantages of white butter.
And faith, as you know, is able to work miracles.
Creme Dubarry
Read more:
- How to get out of seasonal depression
“It can be dense, and crispy, and soft creamy”
For 6-8 people
Preparation: 20-25 minutes
Ingredients
- 1 cauliflower
- 100 g butter
- 1 Leek
- 0,5 liters of milk
- 0,5 l chicken broth
- 100 g cream 35%
- 20 g red caviar
- 20 g parsley, black pepper, salt (to taste)
Preparation
Disassemble the cauliflower into inflorescences, boil the smallest ones in salted water as a whole. Cut large florets into smaller pieces and set aside. Once the small florets are cooked, refrigerate them immediately to keep them al dente. In parallel, melt the butter in a saucepan or saucepan and fry the finely chopped leek (white part) on it, remembering to stir all the time so that the onion does not darken.
Pour milk into a saucepan, add chopped cabbage inflorescences and cook over low heat. Milk should not boil violently, but only gurgle calmly. After 5 minutes, pour the hot chicken broth into the pan and cook until the cabbage is completely soft. Remove from fire. Salt, pepper to taste, add finely chopped parsley, cream and scroll the soup in a blender. Serve in a deep bowl with small crispy cauliflower florets and some red caviar.
Read more:
- What is insidious “lettuce diet”?
Burnt cauliflower
“White heads of cabbage can be chewed or used as decorations”
Ingredients
- 1 kg cauliflower
- 75 g of melted butter
- Salt, soy sauce to taste
Preparation
Lightly boil the cauliflower in salted boiling water for about 3-5 minutes. Next, place the head of cabbage on a baking sheet covered with paper parchment, and sprinkle or brush the cabbage with melted butter. To further enhance the taste, you can mix butter with a small amount of soy sauce. This will add a hint of umami and make the color of the cabbage even more caramelised. Then you need to put the fire in the oven to the maximum and bake the cabbage there until the characteristic burnt color.