When only cauliflower appeared in our country, it was expensive. Not all sectors of the population could afford it. Nowadays, this vegetable can be bought at any store at an affordable price. The most common dish is cauliflower salad. There are lots of cooking options, the most successful ones are studied in our selection.

Cauliflower and Broccoli Salad

A healthy, vitamin dish is very tasty.

Ingredients:

  • broccoli - 210 g;
  • cauliflower - 210 g;
  • onion;
  • greens (parsley, dill, cilantro) - 20 g;
  • cider vinegar 6% for pickling - 1 tsp;
  • clove of garlic;
  • black pepper;
  • salt;
  • mustard for sauce - 0.5 tsp;
  • honey for sauce - 0.5 tsp;
  • sour cream for sauce - 1.5 tbsp. l .;
  • mayonnaise for sauce - 2 tbsp. l

Cooking:

  1. Chop the onion in half rings, marinate in water with the addition of 1 tsp. apple cider vinegar. Leave on for 10-15 minutes.
  2. Prepare broccoli, cauliflower, disassemble for inflorescences. Bring the water to a boil, add salt, place the cabbage, turn off the heat, cover the vegetables with a lid of a smaller diameter, leave for three minutes. Pour cold water into the bowl, add pieces of ice, shift cabbage. This will give vegetables a pronounced color. Leave them to cool completely, remove, dry.
  3. Finely chop the cabbage, add the pickled onions, chopped herbs.
  4. Prepare the sauce. To do this, combine mayonnaise with sour cream, add mustard to taste, honey, salt, black pepper, squeeze the garlic. Mix everything.
  5. Dress the resulting sauce with vegetables. Stir.

Winter recipe

In the summer, you should take care of harvesting healthy vegetables for the winter. Cauliflower will help you maintain a beautiful figure at any time of the year.

To make the salad delicious, you need to choose the right cabbage. All inflorescences should have the same light color. For salad for every day, you can use all the inflorescences, and for the holiday menu, select only the upper parts of the vegetable.

Ingredients:

  • cauliflower - 1500 g;
  • vinegar - 120 ml (9%);
  • tomatoes - 900 g;
  • dill - 100 g;
  • sweet pepper - 1 pc.;
  • carrots - 210 g;
  • vegetable oil - 250 ml;
  • garlic - 110 g;
  • sugar - 110 g;
  • salt - 45 g;
  • parsley - 110 g.

Cooking:

  1. Cabbage should be disassembled into individual inflorescences, placed in boiling water. Boil for five minutes.
  2. Grind carrots with cubes.
  3. Grind tomatoes in a meat grinder or blender.
  4. Bulgarian pepper cut into thin strips.
  5. Chop greens.
  6. Put in the pan all prepared vegetables, except cabbage inflorescences.
  7. Pour in oil, add sugar, salt. Boil, add inflorescences, cook for a quarter of an hour. Pour in the vinegar.
  8. Fill the prepared cans with the composition, which have previously passed the sterilization process.
  9. Cover with lids washed and soaked in boiling water.
  10. Leave under a blanket or blanket until they cool completely.

Vitamin option with bell pepper

If you want to cook a healthy, light and at the same time tasty side dish, make this recipe.

Ingredients:

  • cauliflower - head of cabbage;
  • Bulgarian pepper - 1 pc.;
  • garlic - 2 cloves;
  • cashews - 25 g;
  • onion - 1 pc.;
  • ground black pepper;
  • soy sauce - 1 tbsp. a spoon.

Cooking:

  1. Rinse the head of cabbage, disassemble for inflorescences.
  2. Put in boiling salt water, boil for six minutes.
  3. Cut the middle of the pepper, remove all seeds, cut into small pieces.
  4. Chop the onion, place on a preheated pan, allow.
  5. Grind cashews in a blender, mix with inflorescences and sweet pepper.
  6. Grind garlic, add to vegetables.
  7. Sprinkle with black pepper, pour over the sauce, mix.

Korean style hot salad

This dish will appeal to all lovers of Korean food. Korean style spicy cauliflower salad will appeal to even the most picky gourmets. Suitable for a festive table and for a regular lunch as a snack.

Ingredients:

  • sea ​​salt - 1 tbsp. a spoon;
  • black pepper - 1 teaspoon;
  • head of cabbage - 870 g;
  • coriander - 1 teaspoon;
  • fresh carrots - 1 pc.;
  • water - 680 ml;
  • sunflower oil - 45 ml;
  • garlic - 2 cloves;
  • vinegar - 55 ml (9%);
  • sugar - 120 g.

Cooking:

  1. Separate the cabbage inflorescences, place in boiling water, boil for three minutes.
  2. Drain the water, cool the inflorescences, dry.
  3. Grind carrots in a special Korean carrot grater.
  4. Pour oil into the water (the volume is indicated in the recipe) and add salt. Pour vinegar, boil.
  5. Pour spices, mix. Pour the resulting aromatic liquid into the vegetables.
  6. Add chopped garlic to cabbage.
  7. Cool. Insist eight hours in the cold.

With the addition of meat - a step by step recipe

The salad has an excellent taste and attractive fresh look, it turns out moderately sharp.

Ingredients:

  • boiled pork - 330 g;
  • cauliflower - 330 g;
  • tomatoes - 2 pcs.;
  • garlic - 3 cloves;
  • cucumber - 1 pc.;
  • black pepper;
  • green onion - 20 g;
  • salt;
  • mayonnaise - 6 tbsp. spoons.

Cooking:

  1. Dice the pre-cooked meat.
  2. Boil cauliflower inflorescences in a salty liquid for 5-7 minutes. Cool, grind.
  3. Dice the tomatoes.
  4. Chop the onion.
  5. Chop the cucumber into small cubes.
  6. Mix all ingredients, salt to taste, add pepper.
  7. Pour mayonnaise, mix.

Raw Cauliflower with Cheese

Raw cauliflower salad comes out crispy with a high vitamin content. It turns out not only tasty, but also a beautiful dish.

Ingredients:

  • carrots - 1 pc.;
  • cauliflower - forks;
  • mayonnaise - 1 tbsp. a spoon;
  • Bulgarian pepper - 2 pcs.;
  • parsley - 33 g;
  • garlic - 2 cloves.

Cooking:

  1. Separate cabbage inflorescences, cut large ones into small parts.
  2. Rub the carrots on a coarse grater.
  3. Grind pepper into strips.
  4. Finely grate the garlic.
  5. Chop the parsley.
  6. Combine the products, salt.
  7. Put mayonnaise. To stir thoroughly.

With canned tuna

This dish can be consumed not only as a salad, but also as a hot second dish.

Ingredients:

  • cauliflower - head of cabbage;
  • canned tuna - 220 g;
  • greens - 20 g;
  • olive oil - 2 tbsp. spoons;
  • green onion - 15 g;
  • garlic - 2-3 cloves;
  • pepper;
  • salt.

Cooking:

  1. Boil cabbage inflorescences in salt water for 5-7 minutes, cool, dry.
  2. Fry chopped garlic in a pan, mix with tuna, add olive oil, sprinkle with salt, pepper.
  3. Chop green onions, selected fresh herbs.
  4. Place cabbage inflorescences on the dish, spread the fish on top, sprinkle with herbs.

With chicken breast

This is a light and tasty snack, which takes quite a bit of time to prepare.

Ingredients:

  • chicken breast - 430 g;
  • cauliflower - forks;
  • soy sauce - 1 tbsp. a spoon;
  • tomato - 3 pcs.;
  • cucumbers - 2 pcs.;
  • greens - 45 g;
  • garlic - 1 clove;
  • yogurt - 3 tbsp. spoons;
  • green peas - 210 g.

Cooking:

  1. Boil chicken breast in salted water.
  2. In boiling water, place the cabbage inflorescences, boil for 4-5 minutes, cool, dry.
  3. Chop the boiled, chilled chicken in portions.
  4. Finely chop the cucumbers. If the skin is tough, it is better to trim it in advance.
  5. Chop tomatoes, garlic.
  6. Chop greens.
  7. Combine all prepared foods.
  8. Pour peas, mix.
  9. Season with soy sauce and yogurt.

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