In the fall, all housewives are engaged in the preparation of strategic reserves for the winter. They preserve, boil jams, close lecho, sushi products, make dressings, etc. But it's equally important to freeze fresh vegetables like cauliflower for the future.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Freezers with refrigerator compartments are great help out in winter, replenishing our tables and organisms with non-seasonal vitamins. After all, there you can store not only fruits and berries for compote, but also a variety of vegetables, such as corn, green peas, eggplants, zucchini and cauliflower. We will stop at the latter today.
Cauliflower is a wonderful and healthy vegetable that can be used in a wide variety of dishes. It is added to soups, stewed with vegetables, cutlets are prepared, fried in a pan, baked in the oven, scrambled eggs, etc. The range of its application is so huge that everyone will find the most suitable recipe for themselves. Therefore, this root crop should definitely be stocked up for the winter. What I propose to do now.
Frozen cauliflower blooms can be used in the same dishes as fresh ones. For example, if you want to make it in batter, then first dip it in salted boiling water for 5-6 minutes, then put it in a colander, dip it in batter and fry in a pan. For cooking and stewing, you do not need to defrost it beforehand, lower it directly into the frozen pan.
- Caloric content per 100 g - 14 kcal.
- Servings - 1 head of cabbage
- Cooking time - 10 minutes prep work plus freezing time
Ingredients:
Cauliflower - 1 head of cabbage
Cooking frozen cauliflower
1. Cut off the green leaves adjacent to the cabbage from the cauliflower.
2. Place the head of cabbage on a board and use a knife to cut off individual inflorescences at the base of the stump.
3. Place the cabbage inflorescences in a sieve and bring them to a stream of running water. There is a secret here: to be sure that the cabbage does not freeze with the worms, which are sometimes buried in its inflorescences, place the cabbage in a bowl of cold water and let it sit for 5 minutes. If it contains small animals, then it floats to the surface of the water and can be caught.
4. Transfer the cabbage to a clean and dry towel and leave to dry completely or wipe each bud dry.
5. When the cabbage is completely dry, put it in a special bag for freezing food and send it to the freezer, setting the "super freeze" function. At the same time, every half hour, fry the bag so that the inflorescences do not stick together and do not form a whole lump.
If you have a special tray in your freezer, you can put the cabbage on it and let it stand for 24 hours. Then put it in a bag or plastic container and send it to the freezer for long-term storage.
See also the video recipe on how to cook frozen cauliflower. Program "Living Healthy" with Elena Malysheva.
