Broccoli recipes are quick and tasty. Broccoli with cauliflower in the oven. Cauliflower with pasta

Proper nutrition has been a concern for many people lately. It is based on vegetables. A real storehouse of vitamins is cabbage: white cabbage, Brussels sprouts, Peking cabbage, kohlrabi, broccoli, cauliflower. Today we’ll talk about the last two, because dietary dishes made from broccoli and cauliflower are very healthy.

Externally, broccoli is very similar to cauliflower. This is all the better, because in one dish they look better, almost like one whole. In terms of the content of nutrients, broccoli is significantly superior to its rival, and therefore dishes with it are inferior to it in nutritional value.

Having figured out which of them is more nutritious, let's consider preparing dishes from cauliflower and broccoli. It is very important not to overcook the cabbage. For broccoli florets, blanching is enough, but not long cooking.

Autumn is in full swing. The harvest has ripened in the gardens and vegetable gardens, and the time has come to collect vegetables and fruits. This means that delicious vegetable dishes began to appear on our table more often. And it’s right, tasty and healthy!

Today I want to suggest some delicious healthy cauliflower and broccoli dishes. So, here are the ones I picked from cauliflower and broccoli:

Vegetable gratin

To prepare it, you will need: 600-700 grams of cauliflower, approximately 400 g of broccoli, a small piece of ham, two eggs, 100 g of hard grated cheese, 200 ml of cream, 2 tbsp. l. peeled sunflower seeds, 0.5 tsp. grated nutmeg.

Divide the cauliflower and broccoli into florets and wash them thoroughly under running water. Pour over salted boiling water, cook after boiling for about 5 minutes, then drain in a colander.

Transfer the cabbage to a greased baking dish. Cut the ham into small strips and place between the florets. Separately, lightly beat the eggs with half the grated cheese. Salt the cabbage to taste, pepper, sprinkle with nutmeg, pour in the egg mixture, sprinkle with the remaining cheese and seeds. Place the dish for baking in an oven preheated to 200 degrees for 20 minutes.

Casserole in creamy sauce

To prepare this delicious dietary dish you will need: 400 g each of broccoli and cauliflower, 0.5 l. not very heavy cream, 100-150 grams of cheese, 1 tbsp. flour and butter.

Disassemble the cabbage into inflorescences, wash, cook for 10 minutes, and drain in a colander. Place vegetables in a greased pan. Melt it, add flour and fry a little. Add cream and bring to a boil. Add grated cheese and wait until it melts. Salt and pepper the sauce, pour over the cabbage. Place the vegetables in a preheated oven, bake at 180 degrees for 20 minutes.

Stewed vegetables with pineapple

To prepare broccoli and cauliflower dishes with pineapple you will need about 50 g of canned pineapple, a couple of sprigs of fresh cilantro, half a peeled lemon, 1 tsp. starch, 200 grams of cabbage, half a bell pepper and 1 tbsp. sunflower oil.

Place the cabbage in boiling water for a minute and drain in a colander. Cut the pepper into strips and fry a little in boiling vegetable oil. Meanwhile, grind lemon zest, cilantro, and pineapple pieces in a blender.

Place the contents of the blender into a heated frying pan, add starch, stir thoroughly. Simmer over low heat until thickened. Add the cabbage to the sauce and simmer for another 5 minutes.

Place the finished unusual and very appetizing dish on plates, garnish with strips of sweet pepper.

I will also offer broccoli and cauliflower dishes made from only one type of cabbage. However, recipes for dishes with cauliflower can always be supplemented with another type of this vegetable, and vice versa, because they go together so well.

Oriental stewed broccoli with mushrooms

Let's start preparing broccoli dishes by preparing 500-700 g of broccoli, 30 g. dried Chinese mushrooms, two onions, a small piece of fresh ginger, 200g. tofu curd cheese, 4 tbsp. soy sauce, 3 tbsp. grated almonds, 2 tsp. starch, 1.5 cups vegetable broth, vegetable oil, sugar, salt.

First fill the dry mushrooms with water, when they are soaked, chop them finely. Peel the onion and ginger and slice thinly. Wash the broccoli and divide it into florets. Pour a little sunflower oil into a deep frying pan, heat it, add all the vegetables except mushrooms, fry for 3-4 minutes. Then add sliced tofu cheese, add mushrooms, pour soy sauce, add a pinch of sugar.

After 1 min. pour in the vegetable broth, cover with a lid, simmer over low heat for 10 minutes. At this time, dilute the starch with cold water and pour into the pan, stirring thoroughly. Chop the almonds, fry them in a clean frying pan without oil, add to the vegetables. Simmer for another 1 minute. Serve boiled fluffy rice as a side dish.

Cauliflower with pasta

For this dish you will need 300 grams of cauliflower and pasta or horns, 2 tbsp. fresh butter, two onions, 1 tbsp. tomato paste, the same amount of salt, flour and pepper.

Cook the cabbage in salted boiling water for 2 minutes, drain the water through a colander, put the pasta in the vegetable broth and cook it.

Fry finely chopped onion in butter, add tomato paste, after 2 minutes add flour, pepper, simmer for another couple of minutes. Drain the pasta in a colander and add the broth to the pan; cook for 5 minutes until the resulting sauce thickens.

Place the pasta on a plate, place the cauliflower around the edges, and pour the sauce on top.

In conclusion, I will say that cooking dishes from broccoli and cauliflower, due to the variety of beneficial substances in them, is recommended for people with cardiovascular diseases. In addition, it has long been proven that their regular use helps the nervous system successfully deal with stress.

Save so you don't lose!

Vegetable cutlets with broccoliIngredients:

Broccoli
Potato
Bulb onions
Carrot
Sunflower oil
Breadcrumbs
Salt
Ground black pepper

Preparation

1. Boil broccoli and potatoes. I cook the vegetables in one pan, we just take out the broccoli earlier, since it literally takes 5-7 minutes to cook.
2. Cut the broccoli with a knife into small pieces.
3. Mash the potatoes with a fork.
4. Chop the onion and grate the carrots.
5. Fry onions and carrots.
6. Mix fried vegetables with boiled ones, add salt and pepper, mix everything well, the minced meat is ready.
7. Form small cutlets so that they are easy to turn over and breaded in breadcrumbs.
8. Fry the cutlets on both sides.

Chicken sausage with broccoli in a steamer

Ingredients:

300 g chicken fillet
1/2 green apple
60 g broccoli
2 cloves garlic
salt pepper
dill

Preparation

Grind chicken fillet, apple, garlic and broccoli in a blender.
Add salt, pepper, dill and mix well.
Then we take cling film, cut out a rectangle and put the minced meat on it. Roll tightly into a cylinder and secure the edges.
Cook in a double boiler for 25-30 minutes.
Let them stand for 10-15 minutes, do not remove them immediately.
The result is a very tasty and tender sausage with a wonderful aroma.
You can use any vegetables in this recipe, as well as meat or fish.
Cuts very well, tasty hot or cold.

Broccoli casserole with mushrooms

Ingredients:

Broccoli - 500 g,
mushrooms - 100 g,
chicken eggs - 5 pcs.,
milk - 0.5 cups,
a little flour for the dough.

Preparation

1. Boil broccoli together with mushrooms in salted water. Remove cabbage after 5 minutes, mushrooms after 7 minutes. Make sure that the cabbage does not boil and turn into porridge.

2. Let the broccoli and mushrooms cool. After this, divide the cabbage into small inflorescences, cut the mushrooms into thin strips.

3. Place vegetables in layers (cabbage, mushrooms) in a heat-resistant baking dish greased with vegetable oil.

4. Prepare a batter of 5 beaten eggs, half a glass of milk and flour.

5. Beat the egg mixture until the batter is a little thicker than for pancakes.

6. Pour the egg mixture over the cabbage in the mold and bake in the oven for about half an hour.

Broccoli fritters

Ingredients:

Broccoli – 100-130 grams
Bell pepper - one
Chicken egg - one
Wheat flour – 2 tablespoons
Vegetable oil - for frying
Salt and pepper - to taste

Preparation

Let's begin our actions by separating the required number of inflorescences from the head of cabbage, and placing them in a container with cold water, let them lie there for ten minutes. If there are any small insects inside the inflorescences, they will come out. After this procedure, thoroughly rinse the broccoli in running water.
Let's boil water, salt it and put our cabbage in it. In the process of how to cook broccoli, this is practically the main point. When preparing any dish from this vegetable, we first boil the inflorescences. Cook for about 5-7 minutes.
And since this is a quick dish, we continue to move on without stopping. And next we have bell peppers. I decided to put it in the pancake batter to enrich the taste and add color to the dish. Because for me the appearance of the food matters. I think the same for you. We choose a beautiful sweet bell pepper, peel it from seeds and chop it very finely.
Let's return to broccoli. It has already boiled, take it out of the boiling water and put it in the blender bowl.
As a result of a little effort, we obtain the puree we need for the pancake test.
Add crushed bell pepper to it and you get a colorful picture that you already want to try. But it's not time yet! We will be trying these delicious pancakes very soon.
Break the egg into a separate bowl, check that there are no small shell fragments, and add it to the ingredients already listed.
Mix everything into a single mass, salt and pepper as desired and add the last ingredient - two tablespoons of flour.
Mix everything well and the result is pancake dough.
Now all that’s left to do is fry some delicious pancakes. Heat a frying pan, pour a little sunflower oil and spoon out future pancakes.
Fry over medium heat, turning on both sides for 5-7 minutes.

Serve with sour cream and enjoy the taste!

Cheese soup with broccoli

Ingredients:

For a 3 liter saucepan:

Chicken thighs for broth - 2 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3-4 pcs.
Broccoli - 300-400 g (1 medium head or 1 package of frozen broccoli)
Canned green peas - 1 small jar
Processed cheese (I like Hochland cheese to melt well, but I think you can try others) - 200 g
Flour - 1-2 tbsp. l.
Greens (parsley and green onions) - to taste
Ground nutmeg - 1 pinch
Bay leaf - 2-3 pcs.
Vegetable oil - 1-2 tbsp. l.

Preparation

Fill the chicken thighs with cold water, bring to a boil, and cook over low heat for about 30 minutes.
While the broth is cooking:
- peel vegetables;
- divide the broccoli into inflorescences;
- chop the greens;
- cut the onion into half rings and fry in a heated frying pan with oil for a couple of minutes until transparent;
- three carrots on a coarse grater and fry together with the onion for a couple more minutes;
- add a little water (about 0.5 cups) and simmer the vegetables for 15-20 minutes;
- to thicken, add 1-2 tablespoons of flour (for uniformity, scatter the flour over the entire surface of the pan and mix immediately).
- Cut the potatoes into cubes.
Add fried vegetables and diced potatoes to the prepared broth.
When the potatoes are cooked (you can check with a fork after 12-15 minutes - they should break easily when pierced), add processed cheese. For better dissolution, the cheese should be grated on a coarse grater or cut into small cubes.
Stir until the cheese is completely dissolved.
When the cheese has dissolved, add the broccoli. And immediately green peas.
Bring the soup to a boil, add herbs, spices - a good pinch of ground nutmeg and 2-3 bay leaves. Cover with a lid and turn off.

Decorate with fresh herbs.

Salad Recipes

Traditionally, we are used to seeing completely different cabbage in salads. Most often it is the white or red cabbage variety that is used, but not broccoli or cauliflower. Recipes for the following salads prove the opposite:

To prepare a salad with mayonnaise-based sauce, you must first boil the inflorescences of each type of cabbage in salted water and cool in cold water. Then finely chop the red onion and pour it into a deep bowl with the prepared cabbage inflorescences. In addition, raisins and sunflower seeds (¼ cup each), 200 g of grated cheese and 6 slices of bacon are added to the salad. The dish is seasoned with a sauce of mayonnaise (140 ml), sugar (25 g), apple and red wine vinegar (1 tablespoon each).
Salad with garlic oil is prepared from broccoli and cauliflower (0.5 kg each), boiled for a minute, previously disassembled into inflorescences. To prepare the salad dressing, peel the head of garlic and fry it in hot olive oil until browned. Add the dressing to the vegetables, salt and pepper with red paprika.

Cauliflower and broccoli soup: recipes

Not only salads and side dishes can be prepared from these types of cabbage. Cauliflower and broccoli soup will bring no less benefits to the body. We offer recipes for two delicious soups below:

Delicate and tasty puree soup must be served with crispy croutons and immediately after cooking. So, first, onions, garlic (4 cloves), 1 kg of broccoli and 0.5 kg of cauliflower, disassembled into inflorescences, are fried directly in a saucepan in vegetable oil (3 tablespoons). Add marjoram, cayenne pepper to taste, a pinch of thyme and bay leaf. Vegetables are fried for 5 minutes, after which flour (25 g) and salt are added. Next, the vegetables are poured with chicken broth (4 cups), brought to a boil and cooked until soft. At the very end, cream (100 ml) and milk (50 ml) are added. Let the soup boil again and turn it off. Now you need to beat it well with a blender, pour it into another pan, put it on the stove and add Dijon mustard (1 tablespoon) and grated Gruyere cheese (150 g). Heat the puree soup well and can serve.
The next vegetable soup is much easier to cook. First, you need to fry the onions and carrots in cubes in vegetable oil. Boil water in a small saucepan, add salt and onions with carrots from the frying pan, add broccoli and cauliflower (100 g each), peppercorns and cook for 20 minutes. Once in the bowls, sprinkle the soup with grated cheese.

Spaghetti with two types of cabbage

Don't know what to cook for dinner? The best option is spaghetti, broccoli and cauliflower.

The step-by-step cooking recipe is as follows:

Sauté onion and garlic (2 cloves) in olive oil for 2 minutes. Then add chopped tomatoes (¾ cup), parsley, Dijon mustard (2 tablespoons), a tablespoon of balsamic vinegar, pepper and salt to the vegetables. Fry everything together for another 3 minutes.
Place spaghetti (250 g) in boiling water and cook for 5 minutes. Add two types of cabbage (200 g each) to the pan. Cook everything together for another 3 minutes.
Combine spaghetti with cabbage and tomato mixture, stir, sprinkle with grated Parmesan (100 g).

Broccoli and cauliflower on the side

A delicious side dish for meat can be prepared not only from rice or potatoes, but also from other vegetables. For example, broccoli and cauliflower are great for this.

Recipes for preparing side dishes are as follows:

Broccoli (400 g) is lightly fried in a frying pan with vegetable oil, then 125 ml of water is added, after which the cabbage is stewed under the lid for 10 minutes. Similar steps are repeated with cauliflower. Place two types of cabbage in one bowl. In another frying pan, fry the onion, add salt, pepper (1 teaspoon), garlic (4 pieces) and grated ginger (1 tablespoon). Everything is fried together for no more than a minute, after which the cabbage is laid out in the frying pan and heated under the lid for no more than two minutes. The dish is sprinkled with cilantro.
An equally tasty side dish can be prepared in the oven. First, broccoli and cauliflower need to be cooked until half cooked, then put in a mold and poured with a mixture of eggs, cream (100 ml) and grated cheese (100 g). Place the dish in the oven for 10 minutes.

Cauliflower and Broccoli Casserole Recipe

Juicy and at the same time very healthy vegetable casserole with bechamel sauce, ready in just 20 minutes. This stand-alone dish is a great light dinner option for the whole family.

The recipe for broccoli and cauliflower in the oven is as follows:

Preheat the oven to 180°.
Boil cabbage (300 g of each type) for two minutes.
Cut leeks (2 stalks) into half rings and sauté in butter.
Prepare a sauce from butter, flour (50 g each) and milk (600 ml), boiling it to a thick consistency.
Add salt, pepper, mustard (2 teaspoons) and 80 g of grated cheese to the hot sauce.
Combine the vegetables, place in a refractory dish, pour in the sauce.
Mix another 70 g of cheese with breadcrumbs (2 tablespoons) and sprinkle the casserole with them.
Send the pan to the oven for 10 minutes to form a crust, setting the "Grill" mode or using convection for this.

Chinese beef with cabbage

This is an original dish that can be served for lunch and dinner. And most importantly, it turns out healthy, since its main ingredients are broccoli and cauliflower.

The recipe for the dish is as follows:

First, you need to dilute starch (2 tablespoons) in a glass of cold water. Then add sugar and sesame oil (1 teaspoon each), salt (½ teaspoon), soy sauce (2 tablespoons), a pinch of Chinese five spices and ground black pepper.
Cut the beef into small strips. Add soy sauce (30 ml) to the meat and marinate it for 15 minutes.
At this time, prepare broccoli (1 head) and cauliflower (400 g), boil the vegetables for two minutes and cool.
Fry the beef in vegetable oil (2 tablespoons), browning on each side, then transfer to a plate.
Pour a little more oil into the pan, add a teaspoon of grated ginger and the same amount of garlic, and heat for 30 seconds.
Then add the cabbage, and after a minute pour in the sauce.
As soon as it starts to thicken, transfer the beef to the pan. Keep the dish on the fire for another minute and you can taste it.

Broccoli and cauliflower in batter

Crispy crust, tender fiber and fiery sauce - this is how you can describe the next dish. The secret of its preparation is in the batter, which turns out special thanks to sparkling water. Before putting the cabbage inflorescences in it, it is better to first boil them for a minute and then dry them on a paper towel.

The batter is prepared as follows:

Combine sifted flour (2 cups) with baking powder (1 teaspoon).
Add soda (½ teaspoon) to ice-cold sparkling water (2 glasses) and mix well.
Pour water into the dry mixture and mix thoroughly until smooth. If the batter is too thick, add a little more water.

To prepare the dish itself, cabbage inflorescences are dipped one at a time in batter and fried in a sufficient amount of vegetable oil. The results are very tasty and crispy broccoli and cauliflower.

The sauce recipe is as follows: boil 75 ml of water in a saucepan with chopped garlic (4 cloves) and ground red pepper (2 teaspoons). Then pour 75 ml of white wine vinegar into the boiling solution, add sugar (3 tablespoons) and sweet paprika. Cook the sauce for 15 minutes until it reaches the consistency of syrup.

How to cook broccoli and cauliflower in a slow cooker

A very quickly delicious side dish for dinner can be prepared in a slow cooker. Even frozen vegetables are suitable for this: broccoli, cauliflower, beans.

The cooking recipes are as follows:

Select the multicooker mode “Baking” or “Frying”. Pour some oil into the bowl, heat it and add frozen vegetables (200 g of each type). Fry the cabbage on both sides for 5 minutes. After this, add 20% fat sour cream (70 ml), salt and pepper, close the multicooker lid and fry them for another 10 minutes.
Using the same mode, fry 300 g of each type of cabbage in oil and half as much. Add diced carrots and bell peppers. Fry the vegetables for 15 minutes, then switch the multicooker to the “Stew” mode, pour ½ cup of water, add salt and pepper, and cook the dish for another 10 minutes. Garnish with grated cheese and herbs.

Recipe for preparing cabbage for the winter

You can enjoy the taste of your favorite vegetables even in winter if you preserve them in aromatic brine. Not only cucumbers and tomatoes are tasty, but also broccoli and cauliflower. The recipe is to cut into large pieces 2 kg of eggplant and cauliflower, 1 kg of broccoli, carrots (3 pieces) and zucchini. It is advisable to soak the eggplants for 2 hours in salted water.

Place the prepared vegetables in sterile jars, pour boiling water over them and leave covered for 5 minutes. Then drain the water from the cans into a saucepan, add sugar (1 cup), salt (½ cup), vinegar (1 cup), a pinch of black peppercorns and cloves. Pour the marinade over the vegetables and seal the jars with a can opener.

Cauliflower and broccoli are deservedly used in dietary and therapeutic nutrition. These vegetables have very delicate fiber, which is completely absorbed by the body. The benefits of these two types of cabbage are to accelerate metabolic processes in the body, improve the functioning of the heart and blood vessels, cleanse the body of waste and toxins, strengthen the walls of blood vessels, and fight cancer cells. It is recommended to include these vegetables in your diet every day. In our article we offer recipes for broccoli and cauliflower dishes. It will not be difficult to prepare them, and the body will receive a lot of benefits.

During prolonged heat treatment, most of the vitamins are lost, so it is advisable to cook the cabbage for no more than two minutes, after which it is immediately immersed in ice water. This way it will be possible to preserve not only vitamins, but also the bright color of vegetables.
If you only want to get the benefits of cabbage, do not fry the vegetables over high heat, since heating vegetable oil creates dangerous carcinogens.
Cabbage broth is not suitable for use as a vegetable broth for preparing other dishes, since it contains substances harmful to the body.

Recipes with broccoli and cauliflower will allow you to experience all the benefits of these vegetables. He recommends preparing each of them and choosing the best option for yourself.

Salad Recipes

To prepare a salad with mayonnaise-based sauce, you must first boil the inflorescences of each type of cabbage in salted water and cool in cold water. Then finely chop the red onion and pour it into a deep bowl with the prepared cabbage inflorescences. In addition, raisins and sunflower seeds (¼ cup each), 200 g of grated cheese and 6 slices of bacon are added to the salad. The dish is seasoned with a sauce of mayonnaise (140 ml), sugar (25 g), apple and red wine vinegar (1 tablespoon each).
Salad with garlic oil is prepared from broccoli and cauliflower (0.5 kg each), boiled for a minute, previously disassembled into inflorescences. To prepare the salad dressing, peel the head of garlic and fry it in hot olive oil until browned. Add the dressing to the vegetables, salt and pepper with red paprika.

Cauliflower and broccoli soup: recipes

Not only salads and side dishes can be prepared from these types of cabbage. Cauliflower and broccoli soup will bring no less benefits to the body. We offer recipes for two delicious soups below:

Delicate and tasty puree soup must be served with crispy croutons and immediately after cooking. So, first, onions, garlic (4 cloves), 1 kg of broccoli and 0.5 kg of cauliflower, disassembled into inflorescences, are fried directly in a saucepan in vegetable oil (3 tablespoons). Add marjoram, cayenne pepper to taste, a pinch of thyme and bay leaf. Vegetables are fried for 5 minutes, after which flour (25 g) and salt are added. Next, the vegetables are poured with chicken broth (4 cups), brought to a boil and cooked until soft. At the very end, cream (100 ml) and milk (50 ml) are added. Let the soup boil again and turn it off. Now you need to beat it well with a blender, pour it into another pan, put it on the stove and add Dijon mustard (1 tablespoon) and grated Gruyere cheese (150 g). Heat the puree soup well and can serve.
The next vegetable soup is much easier to cook. First, you need to fry the onions and carrots in cubes in vegetable oil. Boil water in a small saucepan, add salt and onions with carrots from the frying pan, add broccoli and cauliflower (100 g each), peppercorns and cook for 20 minutes. Once in the bowls, sprinkle the soup with grated cheese.

Spaghetti with two types of cabbage

Don't know what to cook for dinner? The best option is spaghetti, broccoli and cauliflower.

The step-by-step cooking recipe is as follows:

Sauté onion and garlic (2 cloves) in olive oil for 2 minutes. Then add chopped tomatoes (¾ cup), parsley, Dijon mustard (2 tablespoons), a tablespoon of balsamic vinegar, pepper and salt to the vegetables. Fry everything together for another 3 minutes.
Place spaghetti (250 g) in boiling water and cook for 5 minutes. Add two types of cabbage (200 g each) to the pan. Cook everything together for another 3 minutes.
Combine spaghetti with cabbage and tomato mixture, stir, sprinkle with grated Parmesan (100 g).

Broccoli and cauliflower on the side

A delicious side dish for meat can be prepared not only from rice or potatoes, but also from other vegetables. For example, broccoli and cauliflower are great for this.

Recipes for preparing side dishes are as follows:

Broccoli (400 g) is lightly fried in a frying pan with vegetable oil, then 125 ml of water is added, after which the cabbage is stewed under the lid for 10 minutes. Similar steps are repeated with cauliflower. Place two types of cabbage in one bowl. In another frying pan, fry the onion, add salt, pepper, mustard seeds (1 teaspoon), garlic (4 pieces) and grated ginger (1 tablespoon). Everything is fried together for no more than a minute, after which the cabbage is laid out in the frying pan and heated under the lid for no more than two minutes. The dish is sprinkled with cilantro.
An equally tasty side dish can be prepared in the oven. First, broccoli and cauliflower need to be cooked until half cooked, then put in a mold and poured with a mixture of eggs, cream (100 ml) and grated cheese (100 g). Place the dish in the oven for 10 minutes.

Cauliflower and Broccoli Casserole Recipe

Juicy and at the same time very healthy vegetable casserole with bechamel sauce, ready in just 20 minutes. This stand-alone dish is a great light dinner option for the whole family.

The recipe for broccoli and cauliflower in the oven is as follows:

Preheat the oven to 180°.
Boil cabbage (300 g of each type) for two minutes.
Cut leeks (2 stalks) into half rings and sauté in butter.
Prepare a sauce from butter, flour (50 g each) and milk (600 ml), boiling it to a thick consistency.
Add salt, pepper, mustard (2 teaspoons) and 80 g of grated cheese to the hot sauce.
Combine the vegetables, place in a refractory dish, pour in the sauce.
Mix another 70 g of cheese with breadcrumbs (2 tablespoons) and sprinkle the casserole with them.
Send the pan to the oven for 10 minutes to form a crust, setting the “Grill” mode or using convection for this.

Chinese beef with cabbage

This is an original dish that can be served for lunch and dinner. And most importantly, it turns out healthy, since its main ingredients are broccoli and cauliflower.

The recipe for the dish is as follows:

First, you need to dilute starch (2 tablespoons) in a glass of cold water. Then add sugar and sesame oil (1 teaspoon each), salt (½ teaspoon), soy sauce (2 tablespoons), a pinch of Chinese five spices and ground black pepper.
Cut the beef into small strips. Add soy sauce (30 ml) to the meat and marinate it for 15 minutes.
At this time, prepare broccoli (1 head) and cauliflower (400 g), boil the vegetables for two minutes and cool.
Fry the beef in vegetable oil (2 tablespoons), browning on each side, then transfer to a plate.
Pour a little more oil into the pan, add a teaspoon of grated ginger and the same amount of garlic, and heat for 30 seconds.
Then add the cabbage, and after a minute pour in the sauce.
As soon as it starts to thicken, transfer the beef to the pan. Keep the dish on the fire for another minute and you can taste it.

Broccoli and cauliflower in batter

The batter is prepared as follows:

Combine sifted flour (2 cups) with baking powder (1 teaspoon).
Add soda (½ teaspoon) to ice-cold sparkling water (2 glasses) and mix well.
Pour water into the dry mixture and mix thoroughly until smooth. If the batter is too thick, add a little more water.

How to cook broccoli and cauliflower in a slow cooker

A very quickly delicious side dish for dinner can be prepared in a slow cooker. Even frozen vegetables are suitable for this: broccoli, cauliflower, beans.

The cooking recipes are as follows:

Select the multicooker mode “Baking” or “Frying”. Pour some oil into the bowl, heat it and add frozen vegetables (200 g of each type). Fry the cabbage on both sides for 5 minutes. After this, add 20% fat sour cream (70 ml), salt and pepper, close the multicooker lid and fry them for another 10 minutes.
Using the same mode, fry 300 g of each type of cabbage and half as much green beans in oil. Add diced carrots and bell peppers. Fry the vegetables for 15 minutes, then switch the multicooker to the “Stew” mode, pour ½ cup of water, add salt and pepper, and cook the dish for another 10 minutes. Garnish with grated cheese and herbs.

Recipe for preparing cabbage for the winter

And broccoli. The amazing thing is that they can even be combined in one dish, making it incredibly healthy, tender and tasty. In addition, these products are simply ideally combined with vegetables, meat and fruits. Due to this, you can even get creative at home, in your own kitchen, and come up with new variations of healthy dishes.

Only at first glance this may seem simple. In fact, it is very original, because in addition to the fact that it contains two cabbage varieties, it also adds a special cheese - blue cheese. And radishes are not an extra component, giving a bright shade and giving a pleasant pungency.

Required:

300 gr. broccoli;
300 gr. cauliflower;
150 gr. radish;
30 gr. green onions;
3 chicken eggs;
10 gr. dill;
50 gr. blue cheese;
200 gr. cream

Broccoli and cauliflower salad:

Both cabbage varieties are thoroughly washed and cut into inflorescences. After that, put it in a saucepan, add water and boil for five minutes. After boiling, place in a colander and rinse with cold water.
Wash the radishes thoroughly and then cut them into thin slices.
Wash and finely chop onion and dill on a board.
Wash the eggs, boil until the yolk is firm, peel and cut into small pieces.
All products prepared for this moment are poured into a salad bowl and mixed with a spoon.
Place the cheese in a bowl and knead it with a fork, slowly add cream and stir.
Pour the prepared dressing over the salad, add salt and mix. Salad ready.

Tip: broccoli and cauliflower can be used not only boiled, but also raw. They acquire the most exquisite taste when baked. To do this, you just need to place them in the oven for ten minutes.

Salad with broccoli and cauliflower

This is another variation of the salad, which contains both broccoli and cauliflower. But this is not even the peculiarity of this case. and the broccoli turns out amazingly tender and flavorful not even thanks to them. Apples and sweet peppers play a special role here. The richness of taste is emphasized with the help of corn. The combination is excellent and original.

Required:

350 gr. broccoli;
350 cauliflower;
40 gr. shallots;
1 head of red onion;
1 red bell pepper;
1 yellow bell pepper;
1 large apple;
50 gr. green beans;
50 gr. corn;
20 gr. green onions;
20 gr. parsley;
20 gr. basilica;
1 medium lemon;
20 gr. olive oil;
20 gr. salt.

Broccoli cabbage salad recipes:

Cauliflower and broccoli are washed, chopped and placed in a pan filled with water. Boil for five minutes, place in a colander and pour over ice water.
Green beans are also boiled, but this process is longer and takes about ten minutes. After cooking, it is also cooled in a colander with cold water.
Peel both red onions and shallots. Then both products are cut into thin rings.
Bulgarian peppercorns are cut, seeds are removed, veins are removed and cut into thin strips.
The stems of parsley and basil are removed.
Green onions are cut into large pieces.
The prepared products are placed in one container.
The marinade is filtered from a jar of corn, and the grains are added to the salad.
Squeeze the juice out of the lemon and mix it with butter and salt.
Pour the dressing over the salad and mix the ingredients.

Advice: greens in such salads are not a superfluous component. The more it is, the better for the dish. It can and should be used not only in the main composition, but also in the form of decoration.

Broccoli salads

It would seem that this dish contains such simple ingredients, but its taste and presentation are simply amazing. Moreover, even my conscience does not allow me to call it an ordinary salad. This is a complete, independent dish that is simply amazing for a light breakfast or dinner. It will satisfy your hunger and lift your spirits.

Required:

450 gr. broccoli;
200 gr. pasta;
20 gr. mustard;
3 garlic cloves;
3 eggs;
60 gr. cream;
2 medium tomatoes;
1/2 tsp. salt;
1/2 tsp. pepper

Broccoli salad:

The pasta is placed in a pan with already boiled water and boiled in it. When ready, transfer them to a colander and cool.
The eggs are washed, boiled until the yolk is firm, the shell is peeled off and cut into small pieces.
The broccoli is washed, divided into florets by hand and also boiled in slightly salted water for no more than eight minutes. After their expiration, the broccoli is also placed in a colander.
Wash the tomatoes and cut into small slices.
The garlic is peeled and crushed in a garlic press, mixed with mustard, cream, salt and pepper, and the ingredients are actively ground.
Pasta is mixed with broccoli, eggs and tomatoes, poured with mustard sauce, and everything is mixed.

Important! For the salad, you need to use pasta made exclusively from durum wheat. Their peculiarity is not only that they do not overcook. Their shape is not lost during heat treatment, and they are much healthier than ordinary pasta.

Broccoli salad

This cabbage salad is rightfully considered vitamin-packed. It contains so many healthy and tasty vegetables that it’s difficult to count. It turns out to be very light, incredibly beautiful and colorful. Its taste is multifaceted and rich, which means it will find its place on the table on a holiday. Moreover, among the guests there will definitely be a lover of vegetable, rather than meat or fish, salads.

Required:

200 gr. broccoli;
2 large carrots;
2 potatoes;
2 medium beets;
a bunch of your favorite salad;
20 gr. dill;
20 gr. parsley;
1 onion head;
20 gr. butter;
20 gr. soy sauce;
10 gr. tomato paste;
160 gr. sour cream.

Broccoli salad:

Initially, the broccoli is washed and disassembled into inflorescences.
Using a brush, wash the carrots, peel them and cut them into halves of rings on a board.
Heat the frying pan, add broccoli and carrots, add butter and fry the vegetables a little. It is enough for them to languish for ten minutes to reach readiness.
The potatoes are placed in a saucepan, covered with water and boiled, then cooled, peeled and cut into slices.
In another saucepan, the beets are boiled, also cooled, peeled and cut.
The onion is cleaned and chopped with a knife into thin halves of rings.
The washed greens are placed on a board and chopped with a knife.
Place the products on a dish.
Serve the sauce in a separate bowl by mixing sour cream, soy sauce and tomato paste.
Sprinkle with pepper and salt and then mix.

Tip: to make the salad less harsh, the onion can be replaced with red or white. Shallots are also great for this dish.

Salad with broccoli and chicken

A tender, satisfying salad with a delicious composition simply cannot help but become one of your favorites. There is nothing in it. Olives and feta cheese are added there, and most importantly, chicken meat, which makes the dish not only tasty, but also nutritious. It is with him that it acquires a special taste and delightful visual design.

Required:

150 gr. Chicken;
150 gr. frozen peas;
200 gr. broccoli;
60 gr. olives;
100 gr. feta cheese;
50 gr. lettuce;
50 gr. sour cream;
10 gr. mustard seeds;
1/4 tsp. salt;
10 gr. green onions.

Broccoli salad:

The chicken is washed and boiled in a saucepan filled with water, cooled without removing it from the broth.
Broccoli is thoroughly washed and the inflorescences are separated from each other.
Pour water into a saucepan, add a little salt and bring to a boil. After boiling, place the peas there.
After boiling the peas for three minutes, add broccoli, previously disassembled into inflorescences, and together these components are boiled for another five minutes.
Immediately after this time, the products are placed in a colander and rinsed with ice water. This stage is very important, because thanks to the instant cooling, the peas will remain green and will not lose their natural color.
Chicken meat is laid out on a board and cut into strips with a knife. You can do it even simpler, divide the meat into fibers with your hands.
Place chicken, broccoli and peas in a salad bowl.
All the liquid is drained from the jar of olives, the olives themselves are cut into two parts and added to the main composition.
Add salt and pepper, mix everything thoroughly.
At the next stage, prepare the dressing. For this purpose, place mustard in a bowl, add sour cream to it and mix these two components together.
Pour the prepared salad over the prepared salad and mix.
Place the finished dish in a salad bowl.
The cheese is cut into small cubes on a board and placed on top of all the products.
Wash the onion, chop it with a sharp knife and decorate the salad with it.

Varieties of cabbage that are still unusual to this day simply cannot help but be liked if you know how to properly prepare salads from them. Broccoli goes amazingly with all vegetables. And cauliflower is not far behind in this. The dishes turn out incredible, fresh, exquisitely tender, nutritious and very healthy. They can be classified as both dietary and holiday variations of salads. They have a special charm and an amazing property - they will be incredibly rich, even with the most minimal composition. Of course, their preparation is also simple; however, for vegetable salads this is not an innovation, but rather a rule. At the same time, it is possible to create a special dish that will appeal not only to lovers of healthy food, but also to those who simply love to eat delicious food. After all, no matter how you look at it, no matter how you look at it, it turns out really incredibly tasty.