Cauliflower in the oven

Cauliflower in the oven is a delicious vegetable treat that will delight you with its simple culinary process and universal properties. This dish can be served as a separate dish, as a side dish or as part of a children's menu. A healthy treat will not leave anyone indifferent. To prepare, use proven recipes with step-by-step descriptions.

Cauliflower in the oven with cheese and egg

Baked cauliflower is especially tasty. It is much more tender than the white cabbage variety. And we will bake the juicy inflorescences with egg and cheese - the golden brown crust on the surface of the dish not only perfectly decorates, but also creates a contrast with the delicate pulp of the vegetable. Cabbage can be used either fresh or frozen. In any case, before baking, you will have to boil it for several minutes in salted water. All details are below in the recipe.

1. 
   How to deliciously bake cauliflower in the oven? If it is frozen, there is no need to completely defrost it. As a rule, such cabbage is already in the form of individual inflorescences - we will immediately throw them into boiling water for cooking. If the vegetable is fresh, then thoroughly wash the forks and remove the lower leaves, if any.
2. 
   We separate the forks into individual inflorescences of approximately the same size. If necessary, large parts can be cut.
3. 
   Bring salted water to a boil in a saucepan and drop the prepared cauliflower inflorescences into it. Bring the contents of the pan to a boil and cook for seven to eight minutes. The pulp should not be boiled.
4. 
   Place the boiled inflorescences in a colander and let all the liquid drain.
5. 
   Break the eggs into a bowl, add sour cream, salt and ground black pepper to taste. Using a fork, whisk all ingredients until a homogeneous mixture is obtained.
6. 
   Grate hard cheese on a hard grater.
7. 
   Pour the cheese shavings into the egg-sour cream mixture and mix.
8. 
   Grease the baking dish with butter, not forgetting the sides. We put the dried cauliflower inflorescences into it - we try to distribute them evenly along the entire perimeter.
9. 
   Pour the prepared egg-cheese mixture over the cabbage.
10. 
    Preheat the oven to 180 degrees. Place the pan with the cabbage on a medium level and bake for thirty to thirty-five minutes. When a pronounced golden brown crust forms on the surface, the pan can be removed from the oven.
11. 
    Let the dish cool slightly and cut it into portions directly in the mold. Serve the baked cauliflower hot, garnished with fresh herb leaves.

Bon appetit!

Cauliflower with sour cream and cheese in the oven

Depending on the cooking method, cauliflower can be served as a side dish for meat or fish, or as a complete separate dish. For lovers of light vegetable dishes, baked cauliflower is just a godsend. For juiciness, we additionally use sour cream, and for a golden brown crust on the surface, grated cheese. This version of cooking cauliflower is quite satisfying, but not at all heavy on the stomach.

Cooking time: 35 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower - 1 medium size fork.

Hard cheese – 200 gr.

Sour cream – 200 gr.

Salt - to taste.

Provençal herbs – ½ tsp.

Ground black pepper - to taste.

Butter – for greasing the mold.

Cooking process:

1. Wash the cauliflower forks thoroughly in running water, remove the lower leaves. We separate the vegetable into individual inflorescences of approximately the same size. If you use frozen cauliflower, then immediately proceed to the cooking stage without preliminary thawing.

2. Bring salted water to a boil in a saucepan and lower the cauliflower inflorescences into it. From the moment it boils again, boil the vegetable for seven to eight minutes. The cabbage pulp should become softer and under no circumstances become overcooked. After boiling, place the inflorescences in a colander and let the liquid drain.

3. Grease the baking dish with butter. Place the boiled inflorescences in it.

4. Grate hard cheese on a coarse grater.

5. Place sour cream on top of the cabbage directly into the mold and mix it with the inflorescences. Now distribute the cabbage in sour cream in an even layer around the entire perimeter of the mold. Sprinkle dry Provençal herbs and ground black pepper to taste on top.

6. Lastly, pour in the cheese shavings, distributing them evenly throughout the cabbage.

7.Preheat the oven to 190 degrees. Place the pan with the cabbage on a medium level and bake for fifteen to twenty minutes. A sign of readiness is a noticeable golden brown crust on the surface.

8. Serve the baked cauliflower hot as an independent dish or as a hearty side dish.

Bon appetit!

How to deliciously bake cauliflower in batter in the oven

Cauliflower in batter is very tasty! But there is one drawback - a large amount of oil for frying and, as a result, a fairly high calorie content of the finished dish. To remedy the situation, we suggest cooking the cabbage in the oven rather than in a frying pan. To do this, the batter in the usual sense will have to be divided into dry and wet components and the inflorescences will have to be “processed” step by step. This will ensure that the crust remains on the surface of the cabbage and does not end up separately on the baking sheet.

Cooking time: 35 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

Cauliflower - 1 fork.

Grated hard cheese – 1 tbsp.

Breadcrumbs – 1 tbsp.

Salt - to taste.

Ground black pepper - to taste.

Paprika – 1 tbsp.

Grated Parmesan – 50 gr.

Dried garlic – 1 tsp.

Eggs – 2 pcs.

Greens - for serving.

Cooking process:

1. Wash and dry cauliflower forks. We divide it into separate inflorescences of approximately the same size. If you use frozen cabbage, then immediately proceed to boiling it without first defrosting it. Place the inflorescences in boiling salted water and cook for five to seven minutes, until the vegetable pulp becomes slightly softer. Do not boil until completely soft - there is still baking ahead.Place the boiled cabbage in a colander and let the broth drain completely.

2. In a separate bowl, mix the dry ingredients: hard grated cheese, paprika, breadcrumbs and dried garlic.

3. Lastly, add grated Parmesan to the dry mixture. Mix thoroughly.

4. In another bowl, beat the eggs with a fork with a pinch of salt and a small amount of ground black pepper. Prick the dried inflorescences onto a fork and drop them into the egg mixture.

5. Then place the cauliflower in the dry breading mixture and roll it on all sides.

6. Cover the baking sheet with oiled parchment or a silicone mat and lay out the prepared inflorescences. Preheat the oven to 190 degrees and place the baking sheet on the middle level. Bake the cauliflower for fifteen to twenty minutes, until the surface of each piece is well browned.

7. Transfer the finished cauliflower from the baking sheet to a serving plate and decorate with fresh herbs. Serve hot.

Bon appetit!

Cauliflower casserole in the oven

This cauliflower casserole can be called a classic: there is nothing in it except, in fact, cabbage, eggs, a couple of spoons of mayonnaise and cheese. If desired, you can add your favorite spices and herbs, which with their aroma will add a different mood to the dish. We bake this dish, as usual, in the oven. But we highly recommend greasing the baking dish with butter - it gives a delicate hint of milky taste, which you cannot get if you use vegetable oil.

Cooking time: 35 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower - 1 medium sized fork.

Eggs – 4 pcs.

Hard cheese – 200 gr.

Mayonnaise – 4 tbsp.

Butter – 2 tbsp.

Salt - to taste.

Ground black pepper - to taste.

Greens - for serving.

Cooking process:

1. Wash the cauliflower forks, dry them and remove the lower leaves if necessary. We disassemble the vegetable into inflorescences. We try to separate pieces of approximately the same size. If using frozen cauliflower, pre-defrosting is not required. We just move straight to the cooking stage.

2. In a saucepan, heat salted water to a boil and lower the prepared inflorescences into it. Cook for five to seven minutes - during this time the vegetable pulp will become softer, but not boiled. After cooking, drain the cabbage in a colander and leave for a few minutes to drain all the water.

3. Break eggs into a bowl and add mayonnaise. Also add salt and ground black pepper to taste.

4. Shake with a fork or whisk until smooth.

5. Grate hard cheese on a grater with large holes. Pour it into the egg-mayonnaise mixture and mix thoroughly.

6. Grease the baking dish with a thick layer of butter. Place the boiled cauliflower inflorescences, trying to distribute them evenly around the entire perimeter. Fill with egg and cheese mixture. Spread the cheese that has settled on the surface of the cabbage into an even layer with the back of a tablespoon. Place the casserole dish in an oven preheated to 190 degrees on a medium level. Bake for twenty-five to thirty minutes.

7. The finished casserole should be covered with a golden brown crust. Take it out of the oven and let it cool a little. Cut into portions directly in the mold and serve, garnished with fresh herb leaves.

Bon appetit!

Cauliflower with tomatoes and cheese in the oven

A great idea for dinner is vegetables baked in the oven. The combination is a win-win - soft cauliflower and juicy tomatoes under a golden crust of cheese. An important detail is butter. We use it to grease the baking dish and also cover the surface of the casserole. It gives an incredibly delicate creamy background, on which each ingredient successfully reveals its natural taste.

Cooking time: 40 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower – 1 kg.

Tomatoes – 400 gr.

Eggs – 4 pcs.

Hard cheese – 200 gr.

Milk – 250 ml.

Butter – 30-40 gr.

Salt - to taste.

Ground black pepper - to taste.

Greens - for serving.

Cooking process:

1. Wash the cauliflower, dry it and separate it into individual inflorescences. We make them approximately the same size. Bring salted water to a boil in a saucepan and lower the prepared inflorescences into it. Boil the vegetables for five to seven minutes. If you use frozen cabbage, you do not need to defrost it first. Cook immediately, but increase the cooking time by a couple of minutes. Place the boiled inflorescences in a colander and let the liquid drain completely.

2. Wash the tomatoes, dry them and cut out a trace from the stalk. Cut the vegetables into small cubes. It’s good if these are fleshy, dense varieties of tomatoes. This way the casserole will be juicy, textured and not watery.

3. Break the eggs into a bowl, add milk, salt and ground black pepper. Whisk the mixture until smooth.

4. Grate hard cheese on a fine grater.

5. Grease the baking dish with half the specified amount of butter.Add dried cauliflower and chopped tomatoes. You can do this in layers or mixed. Sprinkle with a little salt.

6. Pour the egg-milk mixture over the vegetables. Cover the surface with grated cheese and spread the remaining butter, cut into slices, on it.

7. Preheat the oven to 190 degrees and place the pan on a medium level. Bake the vegetables for twenty-five to thirty minutes, until the cheese on the surface is completely melted and begins to brown nicely.

8. Take the finished dish out of the oven, cut into portions directly in the mold and serve hot, garnished with any fresh herbs.

Bon appetit!

Delicious cauliflower with cheese and cream in the oven

Very tender cauliflower. The whole secret is in the cream. Also in the dish you can feel the special richness of the vegetable pulp, and all because we do not do any boiling or even short-term blanching beforehand. In order for the finished casserole to be soft, the inflorescences must be baked before adding cream and cheese - this will preserve the natural taste of the vegetable and will avoid “diluting” it with water, as happens when cooking. We use a small form so that the cabbage lies in a dense layer and is evenly covered with cream - this is difficult to achieve if the inflorescences are scattered over a spacious baking sheet.

Cooking time: 40 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower – 1 kg.

Cream – 150-170 ml.

Hard cheese – 150 gr.

Salt - to taste.

Ground black pepper - to taste.

Butter – 40 gr.

Cooking process:

1. Wash the cauliflower forks, dry them and separate them into inflorescences.Taking into account that before cooking we will not boil them, but bake them, it is worth making them small. This will make the cabbage bake faster. If you use frozen cauliflower, you must first completely defrost it and drain the released liquid.

2. Place the cabbage inflorescences on a baking sheet greased with a small amount of butter, sprinkle with salt to taste and place in the oven. Bake at 200 degrees for twenty minutes. After the specified time has passed, take out the baking sheet and transfer the inflorescences to a baking dish greased with the remaining butter. Sprinkle the cabbage with ground black pepper and any other spices according to personal preference. Fill with cream.

3. Grate the cheese on a coarse grater and generously sprinkle it over the surface of the cauliflower.

4. Place the pan in the oven on a medium level and bake at the same temperature for another twenty minutes. The cheese on the surface should be completely melted and well browned.

5. Take the finished cabbage out of the oven and let it cool slightly. Place the dish on portioned plates and serve as a side dish or as a meal on its own.

Bon appetit!

Step-by-step recipe for cooking cauliflower with zucchini

Not only young zucchini, but also large fruits, the flesh of which is no longer so tender, are perfect for such a dish. Due to the fact that the zucchini is fried before baking, its fibers soften and the degree of ripeness no longer plays a special role here. Cauliflower can be used either fresh or frozen. The highlight of the dish is cream filling with cheese and flour. It gives a dense texture to the finished dish - it can be cut into even portioned pieces and served beautifully.In addition, a special creamy richness appears.

Cooking time: 50 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

Cauliflower – 1 kg.

Zucchini – 700 gr.

Eggs – 3 pcs.

Cream – 200 ml.

Hard cheese – 100 gr.

Wheat flour – ½ tbsp.

Salt - to taste.

Ground black pepper - to taste.

Greenery - for decoration.

Vegetable oil - for frying.

Butter – for greasing the mold.

Cooking process:

1. Wash the cauliflower thoroughly and separate small inflorescences. If you are using frozen cauliflower, you do not need to thaw it first. Bring salted water to a boil in a saucepan and lower the prepared inflorescences into it. Cook them for five minutes, then drain the water and let the cabbage cool slightly.

2. Wash and dry the zucchini. If the fruits are young, cut them into small cubes along with the peel and seeds. If the vegetables are already overripe, cut off the skin and remove the seeds. Cut the peeled pulp into pieces. Heat odorless vegetable oil in a frying pan. Add the chopped zucchini and fry them at high heat for a few minutes. You need to achieve quick browning of the pieces. Don't forget to stir. Remove the fried zucchini from the stove.

3. Prepare the filling in a bowl. To do this, mix eggs with cream, salt and ground black pepper. Whisk the mixture until smooth. Add the flour and stir vigorously to break up all the lumps.

4. Grease a baking dish with butter and place boiled cauliflower inflorescences and fried zucchini in it. You can do this in layers or mixed, whichever is more convenient.Pour the prepared filling over the vegetables. We grate the hard cheese on a fine grater and generously sprinkle the resulting cheese shavings on the surface of the vegetables.

5. Preheat the oven to 180 degrees. Place the pan on the middle level and bake the dish for thirty-five to forty minutes. The surface should be well browned. Remove the finished dish from the oven and let it cool to a comfortable temperature. We decorate with leaves of fresh herbs and serve directly in the form, in which we cut into portions.

Bon appetit!

Whole roasted cauliflower in the oven

If you want to make a spectacular cauliflower dish, you don’t need to do anything fancy. Just bake it whole in the oven. The natural shape and structure of the vegetable serves as its best decoration: a cut piece of cabbage is very attractive and simply beckons you to try it sooner. To highlight the natural taste of cabbage and set the mood for the dish, we use aromatic thyme and butter - these simple additions can significantly improve the taste perception of cabbage.

Cooking time: 45 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower - 1 medium sized fork.

Chicken broth – 1 l.

Butter – 70 gr.

Bay leaf – 2 pcs.

Thyme – 2-3 branches.

Salt - to taste.

Black peppercorns – 5 pcs.

Cooking process:

1. Thoroughly wash and dry the cauliflower forks. We cut off the lower leaves. If there are defects or darkened spots on the surface of the vegetable, be sure to cut them out.

2. Place the prepared cabbage in a small saucepan and fill it with chicken broth. The liquid should almost completely cover the vegetable.Add bay leaves, black peppercorns, thyme branches and salt to taste into the broth. Place the pan on the stove and bring the contents to a boil. From this point on, cook the cabbage for twelve minutes.

3. After the specified time has passed, carefully remove the cabbage from the broth and transfer it to a baking dish. It is convenient to use a thick-walled frying pan of suitable diameter. Pour a third of a glass of broth into the bottom of the mold. Drizzle the surface of the cauliflower with melted butter on all sides and decorate with a sprig of thyme.

4. Preheat the oven to 180 degrees and place the form with cabbage in it on the middle level. Bake for fifteen to twenty minutes. The surface should be covered with a golden crust. To make sure it is ready, stick a thin knife into the middle of the vegetable - it should go in freely, without force.

5. Remove the finished baked cabbage from the oven and serve hot. This dish will not only serve as an excellent side dish for meat, but is also perfect as a meal on its own. Especially for those who count calories.

Bon appetit!

A simple and delicious recipe for baked cauliflower with potatoes

We offer a recipe for a very satisfying vegetable dish of cauliflower with potatoes. Both of these products have a fairly neutral taste and go well together. And to add a flavor twist, bake them in a rich onion-mushroom sauce and add a little blue cheese. Thanks to the latter, the casserole acquires a delicate creaminess with a spicy note - very tasty!

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower – 300 gr.

Potatoes – 8 pcs. medium size.

Leeks – ½ pcs.medium size.

Champignons – 300 gr.

Dor blue cheese – 50 gr.

Cream – 200 ml.

Parmesan cheese – 100 gr.

Salt - to taste.

Mixture of ground peppers - to taste.

Vegetable oil - for frying.

Cooking process:

1. Wash the cauliflower inflorescences and divide them into approximately equal parts. Boil them for five minutes in salted water. If you use frozen cauliflower, then pre-thawing is not required; you can start cooking right away. After boiling, place the inflorescences in a colander and let the liquid drain completely.

2. Wash the potatoes, peel them and boil them in salted water until half cooked. This will take approximately ten to fifteen minutes.

3. Wash the leek, dry it and cut it into thin rings. We use only the light stem part, without the upper leaves. Heat a small amount of vegetable oil in a frying pan and add chopped leeks to it. While stirring, bring it to a semi-soft state for a couple of minutes.

4. Champignons can be used either fresh or canned. Cut them into thin slices and place them in a frying pan with the leeks. Fry everything together for five to six minutes.

5. While the vegetables are fried, cut the dor blue cheese into small cubes.

6. Add cream to the onions and mushrooms and mix. Bring the whole mixture to a boil and add pieces of blue cheese. Stir, add salt to taste and a mixture of ground peppers. We wait until all the cheese cubes have dissolved and remove the pan from the stove.

7. Grease the baking dish with vegetable oil. Place the potatoes cut into circles as the first layer.We cover it with a third of the total amount of prepared creamy sauce, trying to distribute it evenly along the entire perimeter. Cover the sauce with cauliflower florets.

8. Distribute the sauce over the cabbage again. Repeat the layer of potatoes and cover with the rest of the sauce.

9. Sprinkle the surface thickly with grated Parmesan.

10. Preheat the oven to 190 degrees and place the pan on a medium level. Bake the vegetables for thirty to thirty-five minutes until the crust is well browned.

11. Serve the dish hot, cutting into portions directly in the mold. This casserole is very suitable as a hearty side dish for meat.

Bon appetit!

How to Cook Frozen Cauliflower in the Oven

Frozen cauliflower is available in stores year-round. As a rule, it is sold in the form of separate inflorescences, which facilitates the cooking process: there is no need to disassemble and separate them. Frozen inflorescences rarely require pre-defrosting before cooking. Their tender flesh cooks quickly enough, so you can use cabbage straight from the freezer. This casserole is proof of this: we place the still-hard, cold inflorescences in a mold and pour in the sauce. Bake - voila, the dish is ready!

Cooking time: 40 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

Frozen cauliflower – 800 gr.

Hard cheese – 150 gr.

Sour cream – 300 gr.

Salt - to taste.

Coriander – ½ tsp.

Turmeric – ½ tsp.

Fennel seeds – ½ tsp.

Black peppercorns – 2-3 pcs.

Dried basil – 1 tsp.

Dried celery – 1 tsp.

Vegetable oil – 1 tbsp.

Cooking process:

1. So, cauliflower does not need to be thawed for baking.We release the inflorescences from the packaging and, if necessary, cut them if the parts are too large.

2. Grate hard cheese on a coarse grater. Pour the resulting shavings into a bowl.

3. To prepare the sauce, it is better to use high-fat sour cream - this will give greater richness to the sauce, and the finished dish will be tastier. Place the sour cream in a separate container. Add the following spices to it: fennel seeds, coriander, turmeric, dried basil and dry celery. Also add salt to taste and black peppercorns. Mix everything together thoroughly.

4. Pour sour cream with spices into the grated cheese and mix well.

5. Grease a baking dish with vegetable oil and place cauliflower inflorescences in it.

6. Pour the prepared sauce over the cabbage. Use a spoon to smooth out the cheese that has settled on the surface of the inflorescences. Preheat the oven to 190 degrees. Place the pan with the cauliflower on the lower level and bake for thirty-five to forty minutes.

7. To check the readiness of the cabbage, you can stick a thin knife into the casserole - it should go in freely, without resistance. By this time, the cheese crust should be noticeably browned on the surface. We take the finished cabbage out of the oven and serve it hot as an independent dish or as a side dish for meat and poultry.

Bon appetit!