Cauliflower and green beans frozen recipes. Fried potatoes with cauliflower in a pan

Cauliflower contains mineral salts, proteins, carbohydrates. Cauliflower proteins are rich in valuable amino acids (arginine, lysine). There is a little cellulose in this cabbage, which, due to its delicate structure, is quite easily digested by the body. Most of the nitrogen substances of cauliflower are easily digestible protein compounds, due to which cauliflower is perceived by our body better than other types of cabbage. In terms of nutritional content and taste, cauliflower is superior to all other types of cabbage. So, for example, cauliflower contains 1.5 times more proteins, 2-3 times more ascorbic acid than white cabbage. In addition, cauliflower has a high content of vitamins C, B1, B6, B2, PP, A. Potassium, calcium, sodium, phosphorus, iron, and magnesium are present in cabbage heads. Cauliflower is rich in pectin, malic and citric acid, folic and pantothenic acid.

Green beans are rich in vitamins A, B, C, E. It contains fiber, magnesium and folic acid, green beans are rich in calcium, chromium and iron. Also, green beans are endowed with a valuable property - they do not accumulate harmful substances from the environment. Green beans will help women cope with hormonal fluctuations during pregnancy. It is recommended to eat green beans for anemia. It also has a beneficial effect on the gastrointestinal tract, improves the functioning of the kidneys, liver and lungs. String beans are very good for the heart. String beans are a dietary and low-calorie product. It is extremely useful for the figure and is ideal for those who want to get rid of excess weight.

Baked cauliflower and green beans perfectly retain their properties, are perfectly absorbed by the body, and emphasize the taste of each other. I love baking vegetables - it's really tasty and healthy. Try it!

Need to:
Cauliflower and green beans
1 tbsp sesame oil (can be olive oil)
0.5 tsp zira seeds
0.5 tsp mustard seeds
1 tsp sesame
2 garlic cloves, very finely chopped
Pepper with lemon flavor, a touch of Provence herbs
A little lemon juice

Process:
Preheat the oven to 200-220 degrees. Prepare vegetables - wash fresh, divide the cabbage into inflorescences, frozen - defrost. Mix vegetables with the rest of the ingredients. Put in the oven, bake for about 30 minutes - until the desired degree of readiness, after 15 minutes mix the vegetables. When serving, you can sprinkle with grated cheese. I got the idea from

You know, this sometimes happens when you really want to eat, but at the same time you don’t want to leave the house for groceries at all. And here the point is not at all in bad weather, outside the window there can be the sun, a pleasant breeze and flowering greenery. The fact is that it's just "reluctance" and that's it. This is how my morning began, and the faster the time approached dinner, the more I wanted to eat and leave the apartment less.

I decided at all costs to prepare a delicious dinner from what is at home. Fortunately, in addition to potatoes, there were cauliflower and green beans in the refrigerator, which I completely forgot about! My first thought was to stew all the vegetables together to make a delicious stew, which is a good idea that I'll save for next time. The second thing that came to mind was to fry the potatoes until golden brown, and then fry the green beans and cauliflower with them until golden brown. I liked this option more, because I wanted something hearty, fried.

What I had:

• 400 gr. potatoes
• 1 small cauliflower
• 200-250 gr. green beans
• 1 carrot
• vegetable oil
• salt, black ground pepper
• any fresh vegetables or salad to serve

I would not peel homemade potatoes, I would just cut them along with the skin, as in this recipe. I had to peel the potatoes, after which I cut the vegetable into strips, as my mother always did.

Fry the potatoes in vegetable oil until almost cooked. Some of the barrels have browned the potatoes. Then I added cauliflower, which I just cut into quarters, along with green leaves, which, by the way, are also very tasty.

When the cabbage was almost ready, I poured in green pods, after cutting them into 2-3 equal parts.

Along the way, I added a little oil, as the vegetables began not to fry, but to burn. The photo is not very visible, but the potatoes and cabbage are already ready, it remains only to fry the beans.

The green pods have already arrived. Now you can add carrots, fry the vegetables for another 3-4 minutes, salt, pepper and remove from the stove.

Potatoes with cauliflower and green beans fried in a pan are ready. Of course, such a tasty and satisfying dish should be supplemented with fresh vegetables. I have ripe, juicy tomatoes. You can also make a salad with seasonal products, for example, and red pepper. I like the combination of vegetables with sweet dried fruits and spicy spices.

I also want to say that I will definitely do something similar with frozen vegetables in the winter. Green beans and cauliflower can always be found in the frozen vegetables and berries section of any large grocery store. And what can we say about the availability of potatoes and carrots in cold weather?

Bon appetit! Recipe from subscriber Tanya Kravets.

Cauliflower is a pretty vegetable in every way. Beautiful, you can cook any soup or decorate a salad. Healthy cauliflower contains an almost record amount of vitamins and other nutrients, yielding only slightly to its closest relative, broccoli. Delicious cauliflower is not loved only by ardent opponents of vegetables, which, fortunately, are in the minority. Fast to prepare, you will spend a maximum of half an hour preparing almost any cauliflower dish, with most of it preparing the products.

• 1 head of cauliflower,
• 3-4 tomatoes
• 1-2 garlic cloves,
• sour cream, salt, pepper to taste.

Separate the cauliflower into florets and blanch in boiling water until tender. Slice the tomatoes. Finely chop the garlic. Combine all ingredients in a bowl, salt, pepper and season with sour cream.

Ingredients:

• 1 head of cauliflower,
• ½ stack walnuts,
• ¼ stack. wine vinegar,
• 1 tsp coriander seeds,
• salt to taste.

Cooking:

1. Dip the peeled head of cauliflower into boiling water and boil until tender. Cool and disassemble into inflorescences. Crush the walnuts with a knife and crumble.
2. Also crush the garlic with a knife blade. Crush the coriander seeds in a mortar or coarse grind in a coffee grinder.
3. Mix nuts, coriander and garlic, add wine vinegar and season the cooled cabbage.

Ingredients:

• 1 head of cauliflower,
• 1 tbsp butter,
• 100 g sour cream
• 1.5-2 tbsp flour,
• greens, lemon zest, salt, pepper to taste.

Cooking:

1. Separate the head of cabbage into florets and boil in boiling salted water for 10 minutes.
2. Dilute the flour with a little water and pour into the saucepan with the cabbage, stirring to prevent lumps from forming. Boil for another 5-10 minutes, add lemon zest on the tip of a knife, sour cream and butter.
3. Remove from heat, add herbs and freshly ground pepper to taste. This simple soup can also be made with meat broth.

Creamy Cauliflower Soup

Ingredients:

• 500 g cauliflower,
• 100 ml heavy cream
• 1 onion
• 1 potato
• 1 tbsp olive oil,
• 1 liter vegetable broth
• salt, ground pepper to taste.

Cooking:

1. Cut the potatoes and onions into cubes and fry for 1 minute in olive oil. Add the cauliflower, broken into florets, pour in the hot broth and simmer for 20 minutes.
2. Set aside a few cabbage florets for garnish. Using a blender, puree the soup, add salt, pepper and hot cream, bring to a boil, but do not boil.
3. Pour into bowls, place cabbage florets in each, sprinkle with ground pepper and serve.

Ingredients:

• 1 ½ tbsp ghee,
• 1 tsp cumin seeds,
• 2 bulbs
• 4 dried chili peppers
• 1-2 tsp sesame seeds,
• 1 garlic clove
• 4 cm ginger root
• 1-2 green hot peppers
• 2-3 tbsp greenery,
• a pinch of turmeric
• salt to taste.

Cooking:

1. Heat ghee over medium heat, add cumin seeds and fry for 30 seconds until fragrant. Add chopped onion, turmeric for color and salt, stir and fry until golden brown.
2. Add the chopped red chilli, sesame seeds, crushed garlic and half of the grated ginger and cook for another minute.
3. Disassemble the cauliflower into florets, add to the pan, mix, cover and simmer for 3-5 minutes, no more.
4. Chop the green chillies, grate the remaining ginger, add to the pan and turn up the heat. Salt to taste and fry until tender. Serve sprinkled with herbs.

Ingredients:

• 1 small head of cauliflower,
• 1 stack coconut milk,
• 1-2 tbsp curry powder,
• ½ tsp salt,
• 1 red onion
• 1 garlic clove
• 1/3 stack. water,
• 1 stack chopped green beans,
• ⅓ stack. cashew nuts,
• greenery.

Cooking:

1. Boil half the coconut milk in a large saucepan over medium heat, add the curry powder and salt, stir until no lumps remain, and add the chopped onion and garlic. Simmer for a minute, pour in the remaining coconut milk and water and bring to a boil.
2. Add green beans and cauliflower, disassembled into florets, cover and simmer over low heat until tender. Chop cashew nuts, add to cabbage and remove from heat.
3. Salt to taste, add curry powder if needed, and serve sprinkled with herbs.
4. If you didn't manage to buy a ready-made curry powder, prepare it yourself: over medium heat in a dry frying pan, dry 4 dried chili peppers, 1 tbsp. coriander seeds, 1 tbsp. cumin seeds, 1 tbsp. dill seeds, ½ tsp cardamom seeds and ½ tsp. clove buds.
5. Do not overdry or burn the fragrant mixture, just 1-2 minutes is enough! After that, grind the chili pepper in a coffee grinder, and then the rest of the ingredients. To the resulting mixture, add 1 tbsp. turmeric and ½ tsp. cinnamon. Sift through a sieve and transfer to a tightly sealed container.

Ingredients:

• ½ head of cauliflower,
• ½ head of broccoli
• 7 stack broth,
• 1 stack couscous,
• 3 tbsp olive oil,
• 4 sun-dried tomatoes,
• 50-70 g goat cheese,
• red pepper, salt, green onion to taste.

Cooking:

1. In a large saucepan, bring the broth, olive oil and red pepper to a boil, add the couscous and remove from heat. Cover and wait 2 minutes.
2. Then put the cauliflower and broccoli, disassembled into small inflorescences, into the pan, mix and cover again.
3. After 4-5 minutes, the cauliflower and broccoli will be quite soft. Divide couscous among bowls, top with chopped sun-dried tomatoes, diced goat cheese and scallions.

Cauliflower with chickpeas and bulgur

Ingredients:

• ½ head of cauliflower,
• ⅔ stack. bulgur,
• 300 g boiled chickpeas
• 4 ½ stacks vegetable broth,
• 1 onion
• ½ stack orange juice
• 200 g white cabbage,
• salt, olive oil.

Cooking:

1. Saute chopped onion in olive oil until soft, add bulgur, chickpeas and stock. Salt and bring to a boil. Simmer until the bulgur is tender, and if the mixture becomes too thick, add the orange juice.
2. Cut the white cabbage into long strips, disassemble the cauliflower into inflorescences, put the cabbage in a pan, mix and simmer until tender.
3. Serve with thinly sliced ​​red onion drizzled with olive oil.

Ingredients:

• 1 medium head of cauliflower,
• 300 g minced meat,
• 1 onion
• 150 ml sour cream
• 2 tbsp grated cheese
• herbs, salt, pepper to taste.

Cooking:

1. Pour the head of cabbage, peeled from the leaves, with cold water, salt, bring to a boil and cook for 10 minutes. Drain in a colander and let the water drain.
2. Combine minced meat with chopped onion, herbs and raw egg, salt and pepper to taste.
3. Fill the cabbage with minced meat, filling all the voids between the inflorescences, transfer it to a baking dish, brush with sour cream and sprinkle with cheese. Put in the oven, preheated to 220ºС, for 40-45 minutes.

Ingredients:

• 1 head of cauliflower,
• 2 eggs,
• 4 slices of white bread,
• ⅓ stack. cream,
• ½ stack flour,
• pepper, salt.

Cooking:

1. Disassemble the cabbage into inflorescences and boil until half cooked in salted water. Drain in a colander, let the water drain and finely chop with a knife. Soak white bread in cream.
2. Separate the whites from the yolks and beat. Put the yolks, soaked white bread and flour into the cabbage and mix. Enter whipped egg whites.
3. Spread the cabbage mass with a spoon and fry in vegetable oil on both sides.

Cauliflower with meat and chickpeas

Ingredients:

• 1 medium head of cauliflower,
• 300-400 g of meat,
• 1 stack boiled chickpeas
• 1 onion
• 3 tomatoes
• 3 garlic cloves,
• 1 tbsp flour,
• ½ lemon
• 3 tbsp olive oil,
• herbs, salt, pepper to taste.

Cooking:

1. Disassemble the cabbage into inflorescences and boil in boiling salted water until almost cooked. Heat the olive oil in a deep frying pan, add the chopped garlic and heat until fragrant.
2. Add chopped meat and fry until golden brown. Put the chopped onion, sliced ​​​​tomatoes and reduce the heat.
3. Simmer for 20 minutes until meat is done. Add chopped herbs, salt and pepper. In lemon juice, dilute 1 tbsp. flour, pour into the pan, mix and let boil. Remove from heat, add cabbage and chickpeas to the skillet and toss gently.

Ingredients:

• 1 medium head of cauliflower,
• 2-3 eggs
• breadcrumbs,
• salt, pepper, spices to taste,
• vegetable oil for frying.

Cooking:

1. Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5-10 minutes and drain in a colander.
2. Whisk the eggs with salt, pepper and spices to taste.
3. Dip each floret into the egg mixture, then roll in breadcrumbs and fry until golden brown.

Cauliflower casserole

Ingredients:

• 1 large head of cauliflower,
• 1 can of green peas
• 150-200 g of cheese,
• 1 stack cream,
• 3 eggs,
• salt, pepper, herbs to taste.

Cooking:

1. Disassemble the cabbage into inflorescences and blanch in boiling water for 5-10 minutes. Put the cabbage in a baking dish along with the peas.
2. Beat eggs with cream, add herbs and salt to taste and pour cabbage with peas. Sprinkle with grated cheese and put in the oven, preheated to 200ºС, for 20 minutes.
3. This simple casserole can be made with canned corn, and you can also add meat for satiety.

I found on the Internet a recipe for an Indian dish with an exotic name. I adapted it a little to our conditions and offer you a recipe for a beautiful dish that can even decorate a festive table. For spicy lovers: replace paprika with chili pepper in the recipe 😉

Ingredients:

• Cumin whole 1 teaspoon
• asafoetida 1/2 teaspoon
• ground cumin 1 teaspoon
• paprika 1/2 teaspoon
• salt 2.5-3 teaspoons
• tomatoes 2 pcs. (or 3/4 cup tomato juice)
• red beans 1/2 cup
• sugar 1 teaspoon
• cauliflower 1/2 head (600-700 gr.)
• turmeric 1/2 teaspoon
• garam masala 1.5 tsp
• bell pepper 1/2 pc.
• 1/2 cup corn
• lime juice and cilantro for serving

Cauliflower with red beans - step by step recipe with photo

In a pan, heat 2 tablespoons of ghee, fry whole cumin for a few seconds, add asafoetida, ground cumin and coriander, paprika.

After a couple of seconds, add tomatoes or tomato juice.

Stew-cook over medium heat for 2 minutes, add a teaspoon of sugar and red beans.

Leave to simmer on low heat for 10 minutes and turn off.

Heat the ghee in another pan. Frying turmeric

and add chopped cauliflower and bell pepper.

Fry over medium heat without a lid for five minutes, stirring occasionally.

Add garam masala and corn. Stir and fry for a couple more minutes. Add red beans and salt, mix

leave on medium heat for a couple of minutes and turn off. All is ready!

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Cauliflower with red beans

website: Rimma Khokhlova

Preparation: 40 minutes

Cooking: 10 minutes

Total time: 50 minutes

Ingredients

• melted butter (ghee) or vegetable oil 4 tablespoons
• Cumin whole 1 teaspoon
• asafoetida ½ teaspoon
• ground cumin 1 teaspoon
• ground coriander 1 teaspoon
• paprika ½ teaspoon
• salt 2.5-3 teaspoons
• tomatoes 2 pcs. (or ¾ cup tomato juice)
• red beans ½ cup
• sugar 1 teaspoon
• cauliflower ½ head (600-700 gr.)
• turmeric ½ teaspoon
• garam masala 1.5 tsp
• bell pepper ½ pcs.
• corn ½ cup
• lime juice and cilantro for serving

Cooking

1. Soak the beans overnight, in the morning put them to boil in water without salt for 30-40 minutes.
2. If using tomatoes, cut them into cubes. I use homemade tomato juice, I made preparations in the summer.
3. In a pan, heat 2 tablespoons of ghee, fry whole cumin for a few seconds, add asafoetida, ground cumin and coriander, paprika. After a couple of seconds, add tomatoes or tomato juice.
4. Stew-cook over medium heat for 2 minutes, add a teaspoon of sugar and red beans. Leave to simmer on low heat for 10 minutes and turn off.
5. Grind cauliflower in a blender. Cut the pepper thinly.
6. Heat the ghee in another pan. Fry turmeric and add chopped cauliflower and bell pepper. Fry over medium heat without a lid for five minutes, stirring occasionally.
7. Add garam masala and corn. Stir and fry for a couple more minutes. Add red beans and salt, mix, leave over medium heat for a couple of minutes and turn off. All is ready!
8. Before serving, drizzle with lime or lemon juice and garnish with fresh cilantro.