Mushroom and cauliflower salad. Cauliflower salad Cauliflower and mushroom salad

Champignons go well with cauliflower; these ingredients can be used to prepare first and second courses, add to salads and side dishes, and also preserve for the winter. Some recipes use fresh mushrooms and vegetables, and for others you will need pickled preparations. On this page you will learn what can be prepared from champignons with cauliflower, and how to do it correctly.

Creamy cauliflower soup with champignons.

Ingredients

  • cauliflower— 200 g
  • champignons – 100 g
  • butter - 40 g
  • flour - 40 g
  • sour cream - 60 g
  • decoction - 800 g
  • greens - 10 g
  1. Before preparing such a soup, sorted and washed cauliflower should be boiled in a small amount of water along with washed and finely chopped champignons, rubbed with the broth, add white sauce, salt and bring to a boil.
  2. Season the soup with sour cream and butter, sprinkle with herbs.
  3. You can serve white bread croutons with the creamy soup of cauliflower and champignons.

Creamy mushroom soup with cauliflower.

Ingredients

  • 2 liters of water
  • 200 ml cream
  • 300 g champignons
  • 400 g cauliflower
  • 200 g carrots
  • 100 g onions
  • 200 g processed cheese
  • 50 g butter
  • salt, spices to taste, herbs

Chop the champignons and fry half of them in oil.

Place the rest in boiling water, add chopped vegetables, cook until the vegetables are soft.

Then puree the soup with a blender and put on fire.

Mix warm cream with melted cheese, cut into small pieces, and whisk until smooth.

Pour the mixture into the soup, add salt and spices, bring to a boil and remove from heat.

Add fried champignons and chopped herbs to the prepared cauliflower puree soup.

Vegetable puree soup with cauliflower and champignons in a pressure cooker.

Ingredients

  • Champignons – 300 g
  • Cauliflower - 1 head
  • Zucchini - 1 pc.
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Garlic - 3 cloves
  • Cream 11% – 100-150 ml
  • Vegetable oil- 2 tbsp. l.
  • Spices, salt - to taste

Wash the mushrooms, peel and finely chop. Turn on the “Rice” program. Without closing the lid, fry the chopped mushrooms, onions and carrots until golden brown in vegetable oil. Disassemble the cauliflower into inflorescences, cut the zucchini into cubes, place all the ingredients in a cooking container, add spices, salt, and chopped garlic. Pour hot water into the bowl until the water completely covers the vegetables. Close the lid. After the program has completed its work, grind the soup in a blender. Add cream.

Soup with cauliflower and champignons in a slow cooker

Ingredients

  • 300 g beef
  • 1 head of cauliflower
  • 1 cup champignons
  • 1 carrot
  • 1 onion
  • 1 tbsp. l. butter
  • parsley and dill, salt

Peel and chop mushrooms, onions and carrots, fry in a small amount of oil in a multicooker in the “Frying”, “Baking”, “Warming” mode or similar. You can fry with the lid open for 5 minutes, stirring. Remove the roast, put in the washed and cut into pieces meat, add water (1.5-2 liters depending on the desired strength of the broth), set the “Soup” or “Stew” mode for 1 hour. Then add the washed cauliflower stalks to the broth, add salt and cook for another 30 minutes. 5-10 minutes before the end of cooking, add the fry to the soup.

Before serving, add butter to the champignon and cauliflower soup prepared in a slow cooker and sprinkle the soup with chopped parsley and dill.

Delicious cauliflower and champignon salads

Canned cauliflower salad with salted champignons.

Ingredients

  • 200 g canned cauliflower
  • 1 cup salted champignons
  • 200 g canned green peas
  • 1 onion
  • 2 eggs
  • 1 cup mayonnaise

Let the liquid drain from the green peas by placing them in a sieve. Do the same with canned cauliflower. Combine these components in a deep container. Chop the champignons and onions, combine with cabbage and peas. Add salt, season with mayonnaise, mix. Top a delicious salad of cauliflower and champignons with hard-boiled eggs and thinly sliced ​​eggs.

Cauliflower and radish salad with pickled champignons.

Ingredients

  • 5 radishes
  • 1 cup marinated champignons
  • 1 onion
  • 1 tbsp. spoon of chopped dill
  • 1 tbsp. spoon of chopped parsley
  • 1 cup sauce
  • mayonnaise
  • 1 large red tomato

To prepare this salad, you need to take the stem shoots of fresh cauliflower and grate it on a coarse grater. Chop the onion. Chop the cabbage heads and cut the champignons into thin slices. Chop the greens. Combine all ingredients and season with sauce. Top the cauliflower salad with champignons, prepared according to this recipe, with small tomato slices.

Boiled cauliflower salad with canned champignons in sour cream.

Ingredients

  • 2 medium sized cauliflowers
  • 1/2 cup milk
  • 1 cup sour cream
  • 1 tbsp. spoon of parsley

Pour 0.5 liters of water into a saucepan, add milk, add salt, bring to a boil, put the cauliflower to boil, then remove, cool, disassemble into inflorescences, and chop finely. Cut the champignons into thin slices and combine with cabbage.

As shown in the photo, a cauliflower salad with champignons prepared according to this recipe should be seasoned with sour cream and garnished with parsley:

Eggs with cauliflower and canned champignons in sour cream sauce

Ingredients

  • 1 small head of cauliflower
  • 1 cup canned champignons
  • 5 eggs
  • 3 carrots
  • 1 fresh cucumber
  • 100 g radish
  • 1 cup sour cream sauce
  • 8 lettuce leaves for garnish

Chop the hard-boiled eggs. Boil cauliflower and carrots and chop. Cut the cucumber and radish into slices. Mix everything with canned green peas and chopped canned mushrooms. Season with sour cream sauce. Garnish with lettuce leaves.

Chicken salad with cauliflower and canned champignons.

Ingredients

  • 300 g chicken meat
  • 2 heads of cauliflower
  • 1 cup canned champignons
  • 1 cup canned green peas
  • 2 carrots
  • 1 cup sour cream sauce
  • 1 tbsp. spoon of parsley
  • 1 tbsp. spoon of dill

Boil chicken and carrots, cut into cubes. Stir in canned green peas and boiled cauliflower. Add canned mushrooms sour cream sauce, chopped dill and parsley, mix.

Dishes of cauliflower, mushrooms and cheese, baked in the oven

Champignons with cauliflower in the oven.

Ingredients

  • fresh champignons – 500 g
  • cauliflower – 1 kg
  • butter - 4-5 tbsp. spoons
  • breadcrumbs - 2-3 tbsp. spoons
  • grated cheese - 2-3 tbsp. spoons

Peel, rinse and fry fresh mushrooms. Divide the head of cauliflower into heads, boil them until half cooked in salted water, roll in breadcrumbs and fry in butter. Arrange the cabbage and mushrooms in a deep frying pan, alternating with each other, then sprinkle grated cheese on top and bake in the oven.

Serve cauliflower baked with champignons, drizzle with melted butter.

Cauliflower and mushrooms baked in the oven.

Ingredients

  • Cauliflower - 1 pc.
  • Butter - 1/4 cup
  • Champignon mushrooms (cut into thin slices) - 2/3 cup
  • Salt and black ground pepper- taste

For topping

  • Bread crumbs - 2/3 cup
  • Parmesan cheese (grated) - 2 tbsp. l.
  • Dried oregano - 1 tsp.
  • Dried parsley - 1 tsp.
  • Butter - 1/4 cup

To prepare this dish you will need large saucepan, into which you need to pour 2 liters of water, lightly add salt and bring to a boil. Disassemble the cauliflower into medium florets, place in boiling water, and boil for 5 minutes. Place the soft cabbage in a colander and allow the liquid to drain.

Melt the butter in a frying pan, add chopped champignons into the frying pan, fry over medium heat, stirring occasionally for 3 - 5 minutes. After the specified time has passed, remove the pan from the stove, add cauliflower to the mushrooms, salt and pepper, stir, and place in a baking dish. In a separate container, mix cheese, bread crumbs, cheese, herbs. Sprinkle this mixture over mushrooms and cabbage. Butter cut into small pieces and place them on top of the bread crumbs. Place the pan on a baking sheet and bake in an oven preheated to 230 degrees for about 15 minutes, until the crumbs are golden brown. Before serving, sprinkle cauliflower with champignons, baked in the oven, with herbs.

What else can you cook from champignons and cauliflower?

Champignons with cauliflower and Brussels sprouts

Ingredients

  • 250 g champignons
  • 8 sausages
  • 1 kg cauliflower
  • 1.2 kg Brussels sprouts
  • 8 tbsp. tablespoons vegetable oil
  • 400 g green salad leaves
  • soy sauce
  • ground black pepper
  • coriander, salt
  1. Wash the cauliflower thoroughly and separate it into medium-sized florets. Brussels sprouts rinse, boil in lightly salted water along with cauliflower for 6 - 8 minutes. After this time, drain in a colander. Wash the lettuce leaves, cut thinly, wash the champignons, peel and chop.
  2. Pour vegetable oil into a frying pan, heat it up, throw boiled cabbage into it, simmer for 5 minutes, then put the champignons in there, simmer until the liquid evaporates. Add chopped lettuce, simmer for another 5 minutes. A couple of minutes before it’s ready, pour in soy sauce, add spices, salt and pepper.
  3. Cut the sausages crosswise along their entire length and fry them in the remaining vegetable oil. When serving, place 1-2 sausages on each plate and vegetable stew with mushrooms as a side dish.

Cauliflower with champignons in pots in the oven.

Ingredients

  • cauliflower – 300 g
  • champignons -100 g
  • vegetable oil - 30 g
  • onions - 50 g
  • flour - 7-10 g
  • spices
  • lemon acid

Boil the cauliflower and separate into florets. Cut the mushrooms into slices and simmer in a small amount of vegetable oil and tomato sauce. Add the water in which the cabbage was cooked and a little flour. This sauce is used to pour over mushrooms and cabbage.

Place cauliflower and mushrooms in layers in a pot, then again a row of cabbage and a row of mushrooms, cover with cabbage. Pour over the sauce and sprinkle with herbs. Simmer the cauliflower with mushrooms in the oven until done.

Stew of cauliflower and white cabbage with champignons

Ingredients

  • 300 g cauliflower
  • 200 g white cabbage
  • 150 g dried champignons
  • 1 carrot
  • 2 onions
  • 3 tablespoons vegetable oil
  • 1/2 bunch of dill
  • pepper, salt
  1. Wash the cauliflower and separate into florets. Wash the white cabbage and chop coarsely. Peel the carrots, wash them, cut into strips. Peel the onion, wash it, finely chop it. Wash the dill and chop it.
  2. Sauté carrots and onions in vegetable oil. Colored and white cabbage simmer with pre-soaked mushrooms for no more than 3 minutes. Add onions and carrots, salt and pepper.
  3. When serving, sprinkle with dill.

Soup with cauliflower, mushrooms and vegetables.

Ingredients

  • 1.5 liters chicken broth
  • 300 g potatoes
  • 350-400 g cauliflower
  • 100 g carrots
  • 100 g champignons
  • 50 g celery root
  • 30-40 ml vegetable oil
  • parsley
  • salt and spices to taste

Boil chicken bouillon, add the potatoes cut into small cubes, cook for a few minutes, add the champignons cut into slices. Grate carrots and celery root and fry in oil. Place the fried vegetables in a saucepan with the potatoes and mushrooms, add cabbage inflorescences, salt, spices, cook for 5 minutes. Let the soup brew under the lid. Serve the soup with cauliflower and champignons, sprinkled with finely chopped herbs.

Cauliflower, champignon and potato puree.

Ingredients

  • cauliflower – 150 g
  • champignons – 100 g
  • potatoes - 150 g
  • butter - 2 tsp.
  • milk - 1 glass

Boil the cauliflower in salted water, drain in a colander and drain. Rub and mix with mashed champignons and potatoes. Dilute the resulting puree with hot milk, add salt and heat on the stove for 2-3 minutes, constantly whisking. Do not bring to a boil.

When serving, add a teaspoon of butter to the puree.

Soup with champignons and cauliflower in a pressure cooker.

Ingredients

  • Champignons – 150 g
  • Cauliflower – 150 g
  • Broccoli – 100 g
  • Leek - 100 g
  • Potatoes - 1 pc.
  • Carrots - 2 pcs.
  • Vegetable oil - 2 tbsp. l.
  • Salt, pepper - to taste

To prepare soup with champignons and cauliflower according to this recipe, the mushrooms need to be washed, peeled, and thinly chopped. Divide the cauliflower into florets. Cut potatoes and carrots into slices, leeks into rings. Chop the onion, place in a bowl with vegetable oil and fry until golden brown with the lid open on the “Rice” program. Place potatoes, mushrooms, cauliflower, broccoli and carrots in a bowl. Add leeks, salt, pepper. Pour 1-1.5 liters of water. Close the lid.

Cauliflower, mushrooms and vegetables.

Ingredients

  • Cauliflower – 200 g
  • Green beans – 150 g
  • Champignons – 100 g
  • Carrots - 2 pcs.
  • Bell pepper - 1-2 pods
  • Red onion - 1 pc.
  • Soybean oil - 2 tbsp. spoons
  • Soy sauce - 1 tbsp. spoon
  • Rice vinegar - 1 teaspoon

Wash the cauliflower well and separate into florets. Rinse the beans. Wash the champignons, peel and cut into small slices. Peel the carrots, rinse, cut into cubes. Cut the onion into rings. bell pepper rinse, remove seeds, cut into strips.

Pour vegetable oil into a heated frying pan, add carrots and champignons, fry for 5 minutes, stirring constantly over medium heat. After this time, add the remaining vegetables to the pan, stir, and fry until tender over low heat under the lid. Mix soy sauce with vinegar. Water the vegetables soy sauce mixed with rice vinegar, stir, remove from heat.

Fried vegetables with soy sauce are ready. Cool the vegetables slightly and arrange on plates.

Cauliflower with champignons and cheese.

Ingredients

  • 1 head of cauliflower
  • champignons – 100 g
  • 4 tomatoes
  • 100 g cheese
  • 3 eggs
  • greens, vegetable oil

Boil the cauliflower and discard in a colander. Pour vegetable oil into a deep frying pan. Place the cabbage in the heated oil and sprinkle it thickly breadcrumbs. Fry the cabbage until a crust forms. While the cabbage is frying, chop the mushrooms, it is better to wipe the tomatoes and make tomato juice. Grate the cheese. Beat 2-3 eggs and pour juice and grated cheese into the mixture. Mix everything and pour this mixture over the cabbage. Close the lid tightly. Simmer over low heat. When the cheese melts, sprinkle with herbs. Let the cauliflower with mushrooms and cheese cool slightly and serve. Fans can add garlic to the cheese.

You need to quickly prepare an easy dish - use cauliflower salad recipes. Prepare with fresh or defrosted vegetables. Boil or bake. Add cheese, herbs, pine nuts, ham, sea ​​fish, tomatoes, broccoli, chicken, zucchini, noodles, pasta, corn or beans. Season with mayonnaise, sour cream, soy sauce or yogurt.

You can make a lot of things out of cauliflower. interesting dishes: soups, side dishes, salads and light snacks. The vegetable goes well with various types of meat, cheese, and eggs. It is a low-calorie product. And at the same time it contains a lot of vitamins and microelements. When choosing cauliflower in the store, you should pay attention to its color and firmness. Optimal are uniformly colored, almost white or milky, firm, elastic and crisp inflorescences with no signs of darkening or unpleasant odor. The head of cabbage should be very dense. “Leg” without damage or plaque. It is also good if there are green leaves. From them you can immediately determine how long ago the cabbage was cut.

The five most commonly used ingredients in cauliflower salad recipes are:

Interesting recipe:
1. Cauliflower, green beans and place the broccoli in boiling water.
2. Boil water with vegetables again and let sit for about 10 minutes.
3. Drain in a colander.
4. Cut sweet peppers and zucchini into strips.
5. Fry separately in olive oil.
6. Chop parsley and dill.
7. Tear the lettuce leaves with your hands.
8. Mix the resulting ingredients with salt and spices.
9. Squeeze the juice of half a lemon.
10. Divide the salad into portions and sprinkle each with finely chopped soft cheese.
11. Drizzle with olive oil.

Five of the lowest calorie cauliflower salad recipes:

Helpful Tips:
. If the cheese is salty enough, the salad itself does not need to be salted.
. Provencal herbs, ground black pepper, and basil are excellent seasonings.

Mushroom and cauliflower salad

100 g mushrooms, 80 g pasta, 30 g carrots, 20 g celery roots, 50 g cauliflower, 80 g ham (sausage), 10 ml vegetable oil, 5 ml vinegar, 10 g mayonnaise, 2 g mustard, salt.

Boil pasta in salted water. Boil carrots and celery root, diced, and cauliflower, cut into pieces, in salted water. Boil the mushrooms until tender. Mix cooled vegetables and mushrooms with pasta, season with mayonnaise, vegetable oil, vinegar, mustard and add ham or sausage cut into strips.

This text is an introductory fragment. From book Turkish cuisine author Collection of recipes

Cauliflower salad Cauliflower – 300 g, tomatoes – 2 pcs., cucumbers – 1 pc., apples – 2 pcs., grapes – 100 g, sour cream – 1 glass, salt and ground black pepper to taste, parsley. Cauliflower Boil the cabbage and separate it into inflorescences. Tomatoes, cucumber, peeled and

From the book Canning Salads - 5 author Cooking Author unknown -

Cauliflower salad 5 kg of cauliflower, 0.5 kg of parsley root, cut into circles, 1 kg of carrots, red pepper and onion, cut into rings. To the bottom liter jar put 4-5 cloves of garlic, a sprig of celery, 1-2 bay leaves, peppercorns, carrots, red

From the book of 500 recipes from around the world author Perederey Natalya

Salad of mushrooms, beans and cauliflower Ingredients: Canned red beans – 100 g, cauliflower – 50 g, champignons – 30 g, apple – 1 pc., egg – 1 pc., sweet red pepper – 1 pc., mayonnaise – 2 tbsp. spoons, lemon juice - 1 teaspoon, lettuce, parsley,

From the book Your Smokehouse author Maslyakova Elena Vladimirovna

Cauliflower salad Required: 250 g smoked ham, 200 g cauliflower, fresh cucumber, 100 g canned corn, 50 ml each of sour cream and mayonnaise, 1/2 tsp. sugar, lettuce, green onions, salt. Method of preparation. Boil the cabbage, cool in the broth and divide into

From book Best Recipes snacks for any occasion and more author Krotov Sergey

Cauliflower salad 300 g cauliflower stalks, 1 head of garlic, 100 g hard cheese, 2 hard-boiled eggs, 1 handful of walnut kernels, to taste - mayonnaise, herbs, salt Grate raw cauliflower stalks on a fine grater, add chopped garlic,

From the book Manty and dumplings. Real jam! author Krotov Sergey

Dumplings stuffed with cauliflower and mushrooms Recipe No. 1 Dough: 3 cups flour, 2 eggs (1 egg in the dough, 1 egg for greasing the dough), 1 cup water, salt to taste Filling: 400 g fresh mushrooms, 300 g cauliflower, 1 large onion, 2 tablespoons vegetable oil, to taste -

From book Holiday salads author Kostina Daria

Salad of mushrooms, cauliflower with legumes 250 g of mushrooms, 600 g of cauliflower, 100 g of beans or 300 g of canned peas, 120 g of green or onions, 200 g sour cream or mayonnaise, 2 eggs, herbs, salt. Boil the disassembled cauliflower for 2 minutes and cool.

From the book of 1000 culinary recipes. author Astafiev V.I.

Cauliflower salad Wash the cabbage well, divide into individual florets, boil in salted water (be careful not to overcook), drain in a colander to drain. Then transfer the cabbage to a salad bowl, pour vinegar and vegetable oil. 300 g cabbage, 2 tbsp.

From the book Lenten Dishes. Tasty, satisfying and without sin author Zvonareva Agafya Tikhonovna

Cauliflower salad Place clean cabbage in salted water for a few minutes, pour boiling water over it and bring to a boil. Drain the water and fill the cabbage with clean water to remove the smell. Salt to taste and cook until done. Cool and divide into balls.

From the book of 100 recipes for diabetes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Cauliflower salad Ingredients: cauliflower – 150 g, vegetable oil – 1 tbsp. l., boiled egg - 1 pc., greens, green onions, salt and xylitol to taste. Cauliflower is boiled in salted water, separated into inflorescences, and sprinkled with vegetable oil. Add

From the book How to make sausages at home author Kalinina Alina

From the book 1000 most delicious Lenten dishes author Kayanovich Lyudmila Leonidovna

Salad of mushrooms, sausage, pasta and cauliflower 100 g mushrooms, 80 g pasta, 30 g carrots, 20 g celery roots, 50 g cauliflower, 80 g ham (sausage), 10 ml vegetable oil, 5 ml vinegar, 10 g mayonnaise, 2 g mustard, salt. Boil pasta in salted water.

From the book The Presidential Diet author Vydrevich Galina Sergeevna

Cauliflower salad You will need: 200 g cauliflower, 1–2 tomatoes, 1–2 fresh cucumber, greens, lean mayonnaise, salt Boil the cauliflower in boiling salted water for 10 minutes, drain in a colander, rinse with cold water, and let the water drain. Divide the cabbage into small pieces

From the book System minus 60. Menu for every day. Breakfasts, lunches, dinners author Mirimanova Ekaterina Valerievna

From the author's book

Cauliflower salad 1 large head of cauliflower, 1 large onion, 100 g pitted olives, 3 tbsp. spoons of tomato puree, 1 tbsp. spoon of olive oil, juice of 0.5 lemon, 2 tbsp. tablespoons chopped parsley, ground black pepper, salt. Disassemble a head of cabbage into inflorescences,

Cauliflower is a very popular and beloved vegetable by many. There is an opinion that it is an artificially bred crop by Syrian breeders. The homeland of cauliflower is the Mediterranean. It was in this part of the world that this juicy and healthy vegetable first appeared.

The basis for the popularity of cauliflower is its incomparable taste, quite original. appearance, beneficial features and compatibility with almost all products. The last factor makes this type of cabbage very versatile. It can be used for preparing first courses, side dishes and, of course, salads.

Cauliflower salad can easily be classified as one of those dishes that absolutely anyone can handle, even the most inexperienced one. experienced housewife. There are just a lot of recipes for making such salads. Some of them are very filling and quite high in calories, others are dietary and very easy on the stomach, and others are quite spicy and unusual taste. Be that as it may, but a prerequisite delicious salad from cauliflower is the right choice.

Experienced chefs advise paying special attention to two points when buying cabbage:

  1. 1. Density of inflorescences. They should be tight and fit well together;
  2. 2. Surface of inflorescences. If there are dark spots on their surface, then such cabbage is simply not worth buying.

How to make cauliflower salad - 15 varieties

It's very bright and delicious salad. On the one hand, it is quite simple, but on the other, it has a very spicy and unusual taste.

Ingredients:

  • Cauliflower - ¼ of a large head
  • Bell pepper - 1 pc.
  • Fresh tomato - 1 pc.
  • Salami sausage - 350 gr.
  • Hard cheese - 150 gr.
  • Mayonnaise - 200 gr.
  • Salt and pepper - to taste

Preparation:

  1. Wash and dry the cauliflower, pepper and tomato.
  2. Remove the stems from peppers and tomatoes.
  3. We clean the pepper from seeds.
  4. Now the cabbage should be finely chopped.
  5. Cut the tomato and pepper into small cubes.
  6. Cut the sausage into strips.
  7. Grate the cheese onto a coarse grater.
  8. When all the ingredients are prepared, they should be mixed, seasoned with mayonnaise, salt and pepper.
  9. “Tsvetnoy” salad is ready!

Summer salad is a simple and uncomplicated dish. The very name of this salad suggests that it is very light and different fresh taste and bright colors.

Ingredients:

  • Cauliflower - 300 gr.
  • Fresh tomato - 1 pc.
  • Fresh cucumber - 2 pcs.
  • Dill - 1 bunch
  • Pickled corn - 200 gr.
  • Olive oil - 200 gr.
  • Salt, pepper - to taste

Preparation:

  1. We clean the cauliflower from the leaves, wash its inflorescences, cut them and boil them until fully cooked in salted water.
  2. Wash the cucumbers and tomatoes and cut them into slices.
  3. Finely chop the dill.
  4. Mix vegetables and herbs, add salt, pepper and season with olive oil. You can eat the Summer salad.

The recipe for this cauliflower salad has been well known to many housewives for many years. It's simple and very tasty dish quite suitable for daily consumption. It is quite easy to prepare and requires minimal time.

Ingredients:

  • Cauliflower - 1 kg.
  • Hot water- 1 l.
  • Salt - 1 tsp.
  • Mayonnaise - 150 gr.
  • Garlic - 3 cloves
  • Dill - 1 bunch

Preparation:

We clear the leaves, rinse well and separate the cabbage inflorescences from the stems.

If necessary, the inflorescences can be cut.

Pour the prepared cabbage hot water, salt and cover with a lid for 6 hours. This method of processing cauliflower cannot be called particularly popular, however, this is how it is possible to make it softer and preserve vitamins and beneficial microelements as much as possible.

While the cabbage is steeping, let's make the dressing.

To do this, you should finely chop the washed and dried dill and mix it with mayonnaise and garlic passed through a garlic press.

When the cabbage is ready, take it out, let the water drain and season with dressing.

The finished dish should be given time to brew. Approximately 2 hours.

Sea salad can be called exotic dish. It contains ingredients next to each other that may seem completely incompatible to an unknowing person, namely tuna and cauliflower.

Ingredients:

  • Cauliflower - 1 head
  • Canned tuna – 200 gr.
  • Hard cheese - 100 gr.
  • Pickled cucumber - 3 pcs.
  • Radishes - 3 pcs.
  • Onions - ½ pcs.
  • Parsley - 1 bunch
  • Mayonnaise - 3 tbsp. l.
  • Salt - to taste

Preparation:

  1. Wash and boil the cauliflower inflorescences.
  2. When it's ready, drain the water, let it cool and chop it.
  3. Wash the cucumber, onion, radish and parsley and chop finely.
  4. Chop the tuna using a fork.
  5. Now mix all the ingredients, add salt and season with mayonnaise.
  6. Sprinkle the finished salad with grated cheese. fine grater.

Cauliflower salad “Dietary” is ideal for people trying to lose weight. This food will provide the body with all the necessary nutrients, relieve the feeling of hunger for several hours and can deliver a lot of pleasant taste sensations.

Ingredients:

  • Cauliflower - 1 kg.
  • Carrots - 1 pc.
  • Fresh tomato – 3 pcs.
  • Parsley - 1 bunch
  • French mustard - 2 tbsp. l.
  • Vinegar - 30 gr.
  • Vegetable oil - 150 gr.
  • Salt - to taste

Preparation:

  1. Wash and chop the cauliflower.
  2. Next, it should be boiled for 10 minutes in salted water.
  3. We clean the carrots, wash them and cut them into long strips, as for preparing Korean carrots.
  4. Wash, dry and finely chop the parsley.
  5. Wash and cut the tomatoes into slices.
  6. When all the ingredients are prepared, they should be mixed.
  7. Place vegetables, herbs, mustard, vinegar, vegetable oil in a deep salad bowl and mix everything well.
  8. “Dietary” salad is ready!

“Chicken in the Garden” salad is a very tasty dish. If most salads with cauliflower serve as an appetizer or an additional dish, then “Chicken in the Garden” is a complete, separate dish.

Ingredients:

  • Cauliflower - 1 head
  • Chicken breast - 1 pc.
  • Eggs - 4 pcs.
  • Onion - 1 pc.
  • Mayonnaise - 200 gr.
  • Salt, pepper - to taste

Preparation:

  1. Wash, boil, cool and chop the cauliflower.
  2. Chicken breast wash, boil until fully cooked, and cut into cubes.
  3. Peel and finely chop the onion.
  4. Boil, peel and finely chop the eggs.
  5. Now mix all the ingredients, add salt, pepper and season with mayonnaise.
  6. To make the “Chicken in the Garden” salad look more impressive, you can garnish it with parsley or dill.

“Vitamin” salad is a real storehouse of vitamins, beneficial microelements and minerals. It should be consumed regularly. This salad is especially useful in the spring, when our body is especially in dire need of vitamins.

Ingredients:

  • Cauliflower - 200 gr.
  • Plums - 2 pcs.
  • Lettuce salad – ½ bunch
  • Sweet pepper - 1 pc.
  • Hot pepper - ½ pc.
  • Fresh cucumber - 1 pc.
  • Celery - 4 stalks
  • Champignons - 100 gr.
  • Tomato - 1 pc.
  • Garlic - 2 cloves
  • Salt, pepper - to taste
  • Worcestershire sauce, olive oil, lemon juice - to taste

Preparation:

  1. All vegetables should be thoroughly washed and dried.
  2. Separate the cauliflower inflorescences from the stems and chop them.
  3. Sweet and hot peppers cut into thin strips.
  4. Cut plums, lettuce, cucumber, celery, tomatoes and champignons into medium-sized cubes.
  5. For this salad, it is very important that the champignons are not only washed, but also thoroughly cleaned.
  6. Now mix all the vegetables in a deep salad bowl, add finely grated garlic, salt, pepper and season with olive oil, lemon juice and Worcestershire sauce.
  7. “Vitamin” salad is ready for consumption.

Salad “Tenderness” is one of the main dish options for any summer holiday. Pleasant taste, attractive appearance and a minimum of calories - all this can safely be attributed to this dish.

Ingredients:

  • Cauliflower - 1 head
  • Crab sticks - 300 gr.
  • Eggs - 4 pcs.
  • Mayonnaise - 200 gr.
  • Salt - to taste

Preparation:

  1. Wash, cook and finely chop the cauliflower.
  2. Cook, peel and finely chop the eggs.
  3. Finely chop crab sticks.
  4. When all the components of the salad are prepared, we begin to lay it out.
  5. The first layer of the Tenderness salad is cauliflower.
  6. The second layer is crab sticks, and the third is eggs.
  7. Each layer should be lightly salted and greased with mayonnaise.
  8. Before serving, it is better to keep the salad in the refrigerator for a while so that all layers are properly soaked.

This salad combines two ingredients: cauliflower and beets. It is thanks to them that “Krasnenky” can well be considered a medicinal dish. Regular consumption of this salad will help improve the functioning of the gastrointestinal tract.

Ingredients:

  • Cauliflower - 1 kg.
  • Beetroot - 1 pc. (large)
  • Bell pepper- 1 PC.
  • Mayonnaise - 100 gr.
  • Vinegar - 1 tbsp. l.
  • Salt - 1.5 tsp.
  • Ground black pepper - 1/2 tsp.
  • Sugar - 2 tsp.
  • Mustard - 1 tsp.

Preparation:

Wash cauliflower, peppers and beets.

Boil the beets directly in their skins until fully cooked.

Then let it cool, peel it and cut it into small pieces.

Separate the inflorescences from the cabbage and cook until tender.

When preparing the “Little Red” salad, you can also use this technique. Peel the pepper from the stalk and seeds and cut into small strips.

Mix the cabbage, peppers and beets and start preparing the dressing.

To do this, in a separate plate, thoroughly mix mayonnaise, vinegar, salt, sugar, black pepper and mustard.

We season our salad with the prepared dressing. Bon appetit!

Shrimp salad can easily be called a restaurant dish. It contains shrimp, as a result of which it cannot be said that this salad will cost very little, however, preparing this dish yourself will cost much less than trying it in catering establishments in our city.

Ingredients:

  • Cauliflower - 300 gr.
  • Boiled shrimp - 150 gr.
  • Tomato - 2 pcs.
  • Cucumber - 1 pc.
  • Canned green peas - 100 gr.
  • Mayonnaise - 150 gr.
  • Salt, pepper - to taste

Preparation:

  1. Wash, boil and finely chop the cauliflower.
  2. Wash the tomato and cucumber and cut into strips.
  3. Now all the ingredients should be mixed, salt to taste, seasoned with mayonnaise and placed on a dish to serve.

Homemade cauliflower salad is enough unusual dish. Its whole feature lies in the preparation process, which consists of two stages. The first step is to make a sort of base for the salad, and the second is to add the finishing ingredients.

Ingredients:

  • Cauliflower - 2 small inflorescences
  • White cabbage - ¼ head
  • Eggs - 2 pcs.
  • Green onions - 50 gr.
  • Carrots - 2 pcs.
  • Canned peas – 150 g
  • Parsley - 1 bunch
  • Cucumber - 1 pc.
  • Zucchini - 1 pc.
  • Sour cream, salt - to taste
  • Vegetable oil - 150 gr.

Preparation:

  1. Wash and chop the white cabbage.
  2. Wash and chop the cauliflower florets.
  3. Wash, boil and cut the carrots into cubes.
  4. Cut the onion, cucumber and zucchini into small cubes.
  5. Chop the parsley.
  6. Now you should mix all the prepared ingredients and season with vegetable oil.
  7. Immediately before serving, the salad should be salted, seasoned with sour cream and a finely chopped boiled egg should be added.

Salad prepared according to this recipe is a fairly high-calorie and relatively fatty dish. It is for this reason that it is best prepared for festive table with alcoholic drinks.

Ingredients:

  • Pork - 250 gr.
  • Cauliflower - 500 gr.
  • Canned corn - 1 tbsp. l.
  • Mayonnaise - 200 gr.
  • Salt, pepper - to taste

Preparation:

  1. Boil the pork in salted water.
  2. Wash and boil the cabbage as well.
  3. Now cut these two ingredients into small cubes and mix.
  4. Add corn, mayonnaise, salt, pepper and mix thoroughly again.
  5. Salad ready!

“Dachny” salad can be called a universal dish. On the one hand, ingredients of exclusively plant origin are used for its preparation, that is, it may well become the basis of the diet of any vegetarian. On the other hand, the “Dachny” salad, like no other, can serve as an additional dish to meat.

Ingredients:

  • Cauliflower - 500 gr.
  • Sweet pepper - 100 gr.
  • Canned olives - 100 gr.
  • Greens (parsley, green onions) - 1 bunch
  • Olive oil - 100 gr.
  • Salt, sugar, peppercorns - to taste

Preparation:

  1. We clean the cauliflower from leaves, wash it, chop it and boil it until tender in salted water.
  2. While the cabbage is cooking, cut the bell pepper into cubes.
  3. Cut each olive in half.
  4. Wash the greens, dry them and finely chop them.
  5. Now it's time to prepare the dressing.
  6. Grind olive oil, salt, sugar, peppercorns and herbs in a blender until smooth. The gas station is ready.
  7. Mix the prepared vegetables and season with dressing. This versatile dish is ready to serve!

This salad is a real work of art. It is best prepared for a festive table to amaze guests with your culinary skills. The “Nest” salad will definitely not leave anyone indifferent and will most likely take the place of the main course.

Ingredients:

  • Cauliflower - 500 gr.
  • Beef - 400 gr.
  • Canned beans - 300 gr.
  • Eggs - 2 pcs.
  • Cheese - 100 gr.
  • Onion - 1 pc.
  • Mayonnaise, salt, pepper - to taste

Preparation:

  1. Wash and boil the cauliflower. When it has cooled, cut it into medium-sized pieces, roll in flour and fry until golden brown.
  2. Wash the meat, cut into strips and fry well.
  3. Peel the onion, finely chop and fry until golden brown.
  4. Grate the cheese onto a fine grater.

Now let's start forming the salad.

  1. Place a layer of beans on the bottom of a shallow wide dish.
  2. The second layer is cauliflower.
  3. The third layer is meat. The third layer should not completely cover the second. The edges of the second should protrude about 2 cm beyond the edges of the third.
  4. The fourth layer is onion. At this stage, this salad resembles a nest.
  5. Now you should place the eggs in the center of the dish after cutting them lengthwise into two parts. Sprinkle cheese on top of our salad.
  6. The “Nest” salad should be served as is, without mayonnaise. Mayonnaise is served separately in a gravy boat.

This dish received such a beautiful and unusual name due to the fact that it contains two varieties of cabbage. Broccoli and cauliflower complement each other perfectly and create a unique flavor palette.

Ingredients:

  • Cauliflower - 500 gr.
  • Broccoli - 500 gr.
  • Onion - 1 pc.
  • Fresh cucumber - 3 pcs.
  • Mayonnaise - 3 tbsp. l.
  • Salt, pepper - to taste

Preparation:

  1. Wash and finely chop the broccoli and cauliflower florets.
  2. Finely chop the onion. Cut the cucumber into half circles.
  3. Now mix all these vegetables, add salt, pepper and season with mayonnaise.
  4. If desired, the salad can be decorated with slices of cherry tomatoes and avocado.

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