I suggest you prepare a tender cauliflower puree, the recipe will help you quickly and tasty feed your family.
Cauliflower has many benefits. For adults who are trying and want to lose weight, cabbage will become low calorie vegetable, which will help them saturate the body at any time. For small children cauliflower recommend to eat even up to a year. In any kindergarten you will often see cauliflower dishes on the menu, which is good news.
Cauliflower is not only beautiful appearance, but also many vitamins in its composition. Like any type of cabbage, cruciferous, cauliflower contains a lot of healthy fiber. The protein that it contains is perfectly absorbed by the body, and carbohydrates saturate us with strength and energy.
Recall that last time we cooked.




Required products:
- 500 grams of cauliflower,
- 50 grams of butter,
- a little salt and black pepper.

Recipe with photo step by step:

Rinse cabbage under cold running water. Divide the cabbage into parts, into inflorescences.




Boil water in a deep saucepan, carefully put all the cauliflower there. Blanch it until soft and in 15 minutes the cabbage will be ready.




Drain the cabbage through a colander to drain all the water. Let the cabbage cool slightly so that it is not scalding hot.




Place cabbage in a blender and puree until smooth. Boiled cabbage is perfectly whipped in mashed potatoes.






Add a piece of butter to the puree and repeat the whipping procedure again. In a warm puree, the butter will melt quickly.




Add salt and pepper to the puree to taste. Put a little salt to beat the taste of tender cabbage. If cooking for children, then do not add pepper. If for some reason you do not use butter, then you can safely add olive oil to the puree.




Serve freshly prepared cauliflower puree. Bon Appetite!
And also very tasty

Delicious, fragrant Dukan cauliflower puree. With cheese and garlic! wonderful hearty meal for yourself, and a wonderful side dish for your family. Everyone appreciates!

Ingredients

1 head of cauliflower ~700 gr

or 700 gr frozen

1 large onion

4 tbsp processed cheese

2 garlic cloves

salt, herbs

The nutritional value per 100 gr:

33.3 kcal

2.8 Proteins

0.2 Fats

5.1 Carbohydrates

Cauliflower puree

Cooking

Let's start with the cauliflower. If the cabbage is fresh, then lower the head of cabbage into a large saucepan with salted cold water and leave for 15 minutes until all the insects crawl out of the head. We disassemble into not small inflorescences. Boil until soft. We drain the water

If you have frozen cabbage, then put it without defrosting in boiling water, cook over medium heat until soft.

Chop the onion, pass the garlic through a press. Fry the onion and garlic without oil or in two drops of olive oil until golden brown.

Mix boiled cabbage with fried onions and garlic.

Puree with a blender and season with salt. We add cheese. Whisk again until fluffy.

Add greens and serve! It turns out very fragrant and tasty cheese cauliflower puree by Dukan u! Great side dish for BO days

BON APPETIT!

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Calories: Not specified
Cooking time: Not specified

Puree can be prepared not only, but also other vegetables: pumpkins, zucchini, cauliflower, broccoli, sweet potato. Such recipes are especially popular among vegetarians and those who prefer low-calorie healthy food or unusual side dishes for meat and fish. Cauliflower puree except fine palatability The good thing is that it can be prepared in a variety of ways. Roasted garlic, various spices, spices, aromatic herbs are added to the puree, fried mushrooms, nuts, you can combine cauliflower and broccoli. But at the same time, almost any recipe for mashed cauliflower is prepared quickly and easily. Boil cauliflower in water or meat, chicken broth. Depending on the selected ingredients, taste and color ready meal will differ significantly.
Cauliflower puree has only one drawback - it does not look very appetizing, the cabbage after cooking becomes pale or acquires a grayish tint. To remedy the situation, it is advisable to add a little turmeric or curry seasoning to the finished puree for a brighter color.

Ingredients:

- head of cauliflower - 500-600 gr (only inflorescences);
- water or broth - 1 liter;
- butter - 50 gr (optional);
- turmeric - 1/3 tsp;
- salt - to taste;
- ground black pepper or nutmeg- taste;
- greenery, Bell pepper- to decorate the finished dish.

How to cook with a photo step by step

We disassemble the cauliflower into large inflorescences, leaving long legs. We cut each into several parts and rinse under running water.

We lower the prepared cabbage into boiled water or broth. We wait for the start of boiling, remove the foam, salt to taste. Without covering the lid, cook over medium heat for 12-15 minutes, until the cabbage is soft. It is not necessary to digest it, but it should not be left dense either, the puree will turn out to be heterogeneous.

We throw the finished cabbage into a colander, decant the water. Leave in a colander to cool slightly and give off excess liquid.

We shift the cabbage inflorescences into a blender with the top knife attachment.

In the “pulse” mode, grind the cabbage into a puree. You can use an immersion blender, the puree will be more fluffy and smooth.

We shift the puree into a bowl, add spices to taste. It can be ground cumin or coriander, black or hot pepper, turmeric, curry seasoning, Provence herbs. Salt if necessary.

Mix cabbage with spices. Leave for one or two minutes to let the spices give off the taste and add the butter. Mix again. If you are preparing a dish in a lean version, exclude the oil.

We spread the cauliflower puree in a bowl, sprinkle with a pinch ground pepper. We supplement with a leaf of greens, slices of sweet pepper and serve to the table. Bon Appetit!
It turns out very tasty and

Cauliflower is healthy and tasty if cooked properly. For example, it will make a gentle and light puree. And there are several secrets to preparing such a simple dish.

Choice of cauliflower

The first thing that affects the taste and consistency of mashed potatoes is the quality of the cabbage itself.

To keep the maximum benefit and make delicious puree, you should not boil the cauliflower for too long, otherwise it will boil and soften greatly, which will not affect the consistency of the finished dish in the best way. There are several nuances.

Firstly, before cooking, it is necessary to divide the head of cabbage into inflorescences, then they will cook faster. Secondly, it is desirable to run them in boiling water in order to preserve the structure of the cabbage and the maximum contained in it. useful substances. Thirdly, the water should first be salted to avoid moisture loss and help maintain juiciness after heat treatment. Fourthly, after boiling again, you should literally wait ten or fifteen minutes, after this time the cauliflower will be considered ready.

How to make puree?

How to make delicious cauliflower puree? We offer several easy ways.

Method one

Cauliflower puree is suitable and useful for a child, and to prepare such a dish for a baby, you will need the following ingredients:

• 300 g of cauliflower;
• 70-100 ml of breast milk or adapted infant formula diluted according to the instructions.

Cooking:

1. Boil water in a saucepan.
2. While the water is boiling, divide the cauliflower into florets and rinse them thoroughly under running water.
3. Next, immerse the cabbage in boiling water. Boil it after boiling again for about fifteen minutes.
4. Drain the water, but leave it, it can come in handy.
5. Next, chop the boiled cauliflower, add milk or a mixture, puree everything again.
6. Healthy puree for the baby is ready.

If the child is old enough, then you can also add a little butter and a little salt to the dish.

Method two

You can make an appetizing and delicious side dish from cauliflower if you add cheese to the puree.

For cooking you need:

• a medium-sized head of cauliflower;
• bulb;
• three cloves of garlic;
• processed cheese;
• 10 g butter;
• salt;
• greenery for decoration.

Process description:

1. First prepare the cabbage. Rinse it well and divide into inflorescences. Next, immerse them in boiling water and cook for about ten or fifteen minutes.
2. While the cabbage is cooking, proceed to the rest of the ingredients. Peel and chop the onion, chop the garlic in any way. Heat the butter in a frying pan, saute the garlic and onion on it so that they become completely soft. The fire must be reduced to a minimum, as the vegetables should not be strongly fried.
3. Now combine the boiled cabbage with garlic and onion, add salt and melted cheese and chop everything together to achieve a uniform consistency.
4. Decorate the finished puree with chopped herbs and serve with fish or meat.

Method three

Try making a flavorful cauliflower soup. For this you will need:

• one medium-sized head of cauliflower;
• onion head;
• carrot;
• a glass of cream;
• a little butter or olive oil;
• spices, salt to taste.

Process description:

1. Peel and chop the onion, wash the carrot thoroughly and grate or finely chop. Fry these vegetables in a skillet until lightly browned.
2. Divide the cabbage into inflorescences, wash and boil until tender.
3. Then drain some of the broth, but leave to regulate the density. Put the carrots and onions in a saucepan (you can also add the oil remaining after frying) and puree everything together using a pusher or a blender.
4. Add seasonings and salt, and also pour in the cream and again chop and whisk everything.

Tip: If the puree soup seems too thick for you, then add more broth, and you can achieve the desired consistency.

Method four

You can cook fragrant and gourmet puree from two types of cabbage: cauliflower and broccoli.

Here's what you'll need:

• 400 g of cauliflower;
• 400 g broccoli;
• head of white onion;
• carrot;
• a tablespoon of flour;
• mixture provencal herbs or other seasoning, such as basil or rosemary;
• a couple of tablespoons of butter;
• a glass of cream;
• salt.

Instruction:

1. Rinse broccoli and cauliflower, place in lightly salted boiling water and boil until tender.
2. Wash the carrots well, finely chop or rub. Chop the onion after cleaning.
3. Heat the oil in a frying pan, fry the garlic and onion until lightly browned and soft, and then add the flour and mix thoroughly. Vegetables must be fully cooked.
4. Grind cooked broccoli and cauliflower together with fried garlic, flour and onions. Add salt and herbs, and also add cream, chop again and mix at the same time.
5. If desired, you can add a little cabbage broth left after boiling to make the puree more tender and liquid.

secrets

Be sure to buy healthy cauliflower and different ways prepare delicious and tender purees from it.

If you cook mashed cauliflower correctly, you will get not only healthy dish but also delicious. In addition, there is practically no coarse fiber in cabbage, which means that it is also suitable for the diet of very young children.

Before making puree, you should definitely familiarize yourself with some of the nuances of choosing a vegetable, and especially if you are going to feed your baby with it.

• First of all, forget about the frozen product, especially if it is not homemade. Cabbage will need only fresh.
• Feel the head of cabbage, it should be quite dense and elastic.
• The color of a good vegetable is light beige. In this case, all inflorescences should be in close contact with each other.
• There should be no darkening or damage on the fetus.

Once the head of cabbage has been selected, it's time to consider how and how much to cook the cauliflower for. baby puree and how to cook tasty dish for adults.

Cauliflower puree for babies

The recipe for mashed cauliflower for babies is not much different from conventional way its preparation. It only requires some preliminary steps.

Required products:

• head of cabbage;
• two tablespoons of salt;
• water - how much will go.

Cooking process:

1. Be sure to disassemble the cabbage into inflorescences, then rinse them under cool water.
2. After that, you need to soak them in saline solution. The specified amount of salt is poured into one liter of water, it is dissolved and large inflorescences are placed there for 30 minutes.
3. After this time, rinse them again under water and disassemble into smaller parts.
4. Bring water to a boil on the stove and place the cabbage in it. You don't need to salt it. Simmer for about 15 minutes until soft.
5. Then kill the inflorescences in a blender and additionally, you can pass the resulting mass through a sieve.

With added broccoli

Cauliflower and broccoli puree is twice as good. Such a dish can be prepared not only on the stove, but also in a slow cooker or double boiler.

Required products:

• 350 grams of broccoli;
• spices to taste;
• two tablespoons of butter;
• 700 grams of cauliflower.

Cooking process:

1. Bring the water to a boil, salt, dip the cauliflower disassembled into pieces and boil for about four minutes.
2. After this time, add broccoli and continue cooking for another three minutes.
3. Drain the remaining liquid, interrupt the cabbage with a blender, add seasonings to taste and oil. Stir the finished puree and serve with croutons.

Vegetable puree with potatoes

If you want some more serious and rich food, then prepare mashed cauliflower and potatoes. This dish is perfect for a hearty lunch.

Required products:

• a small head of cauliflower;
• seasonings to taste;
• three potatoes;
• 50 grams of butter.

Cooking process:

1. We clean the potatoes, and wash the cabbage and divide into small pieces.
2. We send all the vegetables to a pot of salted water as soon as it boils. Cook for about 10-15 minutes until the food is soft.
3. Drain the excess liquid, bring the ingredients to a puree state with a blender, season with spices and oil.

With melted cheese

Vegetable puree with melted cheese is very tasty, especially if you buy cheese with the flavor of bacon or mushrooms.

Required products:

• one processed cheese;
• 100 milliliters of milk;
• half a kilogram of cabbage;
• seasonings.

Cooking process:

1. We first wash the cabbage, then divide it into small pieces and boil them until soft for 10 minutes after the water starts to boil. Don't forget to salt it too.
2. We warm the milk, and then mix it with grated cheese so that it completely dissolves.
3. Grind the boiled cabbage with a blender until smooth, pour milk and cheese into it, mix and try. If necessary, add the missing spices.

Cauliflower puree with cottage cheese

Required products:

• spices to your taste;
• a glass of milk;
• a small head of cabbage;
• 300 grams of cottage cheese.

Cooking process:

1. We put the cottage cheese in a blender, pour milk there and beat everything to a homogeneous consistency.
2. We disassemble the cabbage into inflorescences and cook it until tender for no more than 10 minutes, be sure to salt the water.
3. The boiled vegetable is also sent to the blender and mashed.
4. We combine both resulting masses, once again interrupt them together and put the spices to your taste.

How to make with pumpkin

Required products:

• 300 grams of pumpkin;
• any seasonings to taste;
• onion and carrot;
• 500 grams of cauliflower;
• a spoonful of olive oil.

Cooking process:

1. Grind carrots and onions in any way, put in a pan and fry until a beautiful color in olive oil.
2. We clean the pumpkin from the skin and seeds, cut the pulp and put it in a saucepan.
3. Add vegetable frying to the pumpkin, fill the contents with water and bring to a boil.
4. We add the cabbage disassembled into inflorescences there, season everything with spices and continue to cook for about 10 minutes, until all the components become soft.
5. We shift the vegetables into a blender, leaving just a little bit of broth, and interrupt to a puree. Add more liquid if necessary.

Cooking with zucchini

Required products:

• a spoonful of olive oil;
• half a liter of water;
• one small zucchini;
• 500 grams of cabbage;
• seasonings to your liking.

Cooking process:

1. We wash the zucchini, cut first into not too thick washers, and then in half again.
2. We divide the cabbage into parts, not forgetting to rinse it too and remove the leaves.
3. Bring the water to a boil, put the vegetables there and put the spices (for example, black pepper and bay leaf). Cook for no more than 10 minutes until the contents become soft.
4. Drain the remaining water, and transfer the vegetables to a blender and interrupt them until a homogeneous puree is obtained.
5. Filling it up olive oil, we try, if necessary, put more spices and, if desired, you can dilute the dish with a small amount of broth.