Cauliflower with mushrooms and cheese in the oven. Cauliflower casserole with mushrooms and cheese Cauliflower baked with mushrooms
Cauliflower is a very wonderful vegetable. It is tasty, healthy, affordable and goes well with almost all foods. So with her participation you can prepare many different dishes.
Today's recipe is cauliflower with mushrooms, this is a simple recipe in terms of preparation. Judge for yourself, you need a minimum of ingredients, it takes very little time, a maximum of 15 minutes, and the end result is a nourishing, tasty and completely independent dish.
Ingredients:
- 400 g cauliflower;
- 400 g of mushrooms (I used oyster mushrooms);
- 3 tbsp. l. vegetable oil;
- 1 large onion;
- 1 bay leaf;
- 5 peas of allspice;
- a pinch of turmeric;
- salt - to taste;
- ground paprika - to taste;
- 2 branches of dill.
Preparing cauliflower with mushrooms:
Peeled and chopped the onion. Placed it in a frying pan. Lightly fried in vegetable oil.
I washed the mushrooms (I had oyster mushrooms) and cut them.
Placed it in the pan with the onions. Fry for about 10 minutes. I salted them.
While the mushrooms were frying, I started working on the cauliflower. It must first be lightly boiled.
I usually cook cabbage with spices to make a cool vegetable broth, which can then be used to make soup.
So, I put a saucepan of water on the fire, threw in allspice, bay leaf, salt and allspice peas.
I disassembled the cabbage into small inflorescences. I washed it. And put it in boiling water. Boil for 5-6 minutes. The main thing here is not to overcook it so that it doesn’t turn into mush.
Then I placed the boiled cabbage inflorescences in the frying pan with the mushrooms.
Sprinkled with ground paprika and turmeric.
Stir and fry everything together for another 3 minutes.
So delicious cauliflower with mushrooms is ready!
I really liked this dish with the addition of pickled cucumber and sauerkraut.
Bon appetit! Recipe from Tatyana Sh.
step by step recipe with photos
Due to its unusual appearance and dense elastic stem, cauliflower is a constant object of original culinary experiments. Cabbage and mushrooms are an ideal combination that has been appreciated by many generations of lovers of this forest dweller, who literally demands worship.
It is more convenient to disassemble a head of cabbage that has been boiled until half cooked. Carrots cut into long strips look much more appetizing and are not lost in the vegetable mass, which can be supplemented with boiled potatoes.
A minimum of spices will allow you to focus on the mushroom aroma of the dish. It's best served hot.
Ingredients
- cauliflower - 300 g
- salt - 0.5 tsp.
- onions - 1 pc.
- carrots - 1 pc.
- champignons - 250 g
- potatoes - 2-3 pcs. (optional)
- mixture of ground peppers - 2 chips.
- soy sauce - 2-3 tbsp. l.
- vegetable oil - 2 tbsp. l.
Preparation
1. Wash the head of cabbage, remove the green leaves, and separate into inflorescences. Blanch for 3 minutes, that is, boil until half cooked in boiling water (no salt!). If using frozen cabbage, skip this step.
2. Peel the onion and cut into medium cubes. Sauté the onion in hot vegetable oil.
3. When the onion becomes transparent, add carrots, chopped on a Korean grater, to the pan. Continue to cook until tender - about 3-4 minutes over medium heat, uncovered.
4. Add champignons, cut into slices, to the sautéed vegetables. Mushrooms are suitable both fresh and frozen (they do not need to be defrosted first). Continue cooking, increasing heat to high, uncovered.
5. After 15 minutes, excess moisture will leave the mushrooms, they will brown and become ready. Only then add pepper to taste. There is no need to add salt, since the soy sauce, which will be added at the very end, is salty enough on its own.
6. Place cauliflower in the pan, reduce heat to medium and cook until done. It is important not to overcook the cabbage; just 2-3 minutes is enough for it to fry without becoming too soft. It should remain al dente, tooth-ready, slightly crispy.
7. At the end of cooking, pour in soy sauce and fry the vegetables for another 2-3 minutes. During this time, the soy sauce will be absorbed into the cabbage and it will become slightly salty. If you still find that there is not enough salt, add a little more sauce to your taste.
step by step recipe with photos
A tasty and healthy dish - cauliflower with mushrooms in the oven. This dish is ideal for those who are watching their figure and counting calories. Cabbage with mushrooms is also suitable for a children's table, but keep in mind that mushrooms are a rather heavy product for the body, so treat older children, after 7 years, with this dish. In addition to mushrooms, you can add any other vegetables to cabbage: onions, sweet peppers, tomatoes, zucchini and eggplants.
Ingredients
- 350 g cauliflower
- 10-12 medium champignons
- 100 g hard cheese
- 1 tsp. salt
- 1 tbsp. l. vegetable oil
- spices as desired
Preparation
1. Wash the champignons thoroughly, separate the cauliflower into inflorescences, place in a colander and rinse. Be sure to check the inflorescences - insects may be hiding in them.
2. To make cabbage and mushrooms cook faster, you need to blanch them before baking. To do this, cut the mushrooms into 2-4 parts and place them together with the inflorescences in a saucepan.
3. Pour the ingredients with water and salt, stir and bring to a boil. After boiling, blanch the cabbage and mushrooms for 4-5 minutes, then drain in a colander.
4. Cover the baking dish with foil and grease it with vegetable oil. Place the cabbage and mushrooms into the mold, at this stage you can sprinkle them with your favorite spices, then wrap the edges of the foil.
5. Place the pan in an oven preheated to 180 degrees and bake for 20 minutes. Without wasting time, grate the hard cheese on a coarse or fine grater.
Peel the carrots, wash and cut into thin strips or grate.
Peel the onion and cut into small cubes.
Separate the cauliflower into florets, place in warm water, add salt and bring to a boil.
Wash the champignons and chop into thin slices. If you take other mushrooms, be sure to boil them in salted water with the addition of an onion. If the onion turns black, it is better to discard these mushrooms.
Place the mushrooms and cauliflower in a frying pan and fry a little.
Wash the tomatoes, cut into two halves, remove the stem and cut into cubes or grind in a blender until pureed. You can replace the tomatoes with tomato paste - one tablespoon is enough.
Separately fry the onions and carrots, add chopped tomatoes or tomato.
Place the prepared vegetables in a convenient container - a saucepan or saucepan and place over medium heat.
Leave to simmer covered for about 20 minutes. Stewed cauliflower with mushrooms will be even more flavorful if you add one bay leaf.
If there is not much juice, you can add a glass of water. At the end of cooking, add salt and spices to taste.
You can cook the same dish in a regular slow cooker. To do this, pour vegetable oil into the bottom of the bowl, put all the vegetables and turn on the “Frying” mode. You can fry vegetables with the lid open.
When the vegetables become golden brown, add salt, add spices and close the lid. Change to “Stew” and cook for 15 minutes.
The recipe for cauliflower with mushrooms can also be used to prepare regular white cabbage. Fragrant vegetables can be served both hot and cold. Stewed cabbage can be used as a filling for pies. Bon appetit!
1. The preparatory stage is quite simple. First you need to wash and dry the cauliflower properly. Divide it into inflorescences and place in a deep bowl. Wash the mushrooms too and cut into small pieces. Peel the onion and chop into cubes. Additionally, you can use other vegetables in the recipe for preparing cauliflower with champignons - carrots or tomatoes, for example.
2. Pour a little vegetable oil into a frying pan with high sides or into a saucepan. Place the onion there and lightly fry until golden brown. Place cabbage and mushrooms on top. Mix everything carefully.
3. Salt and pepper to taste. You can add absolutely any spices to this simple recipe for cauliflower with champignons. Cover with a lid and simmer the vegetables over medium heat until tender. From time to time, if necessary, you can add a little water or broth.
4. Cheese will help make the dish especially appetizing. You can use absolutely any one you like - hard, pickled, melted, etc. Grate the cheese or chop it into cubes. Place in a frying pan, stir gently and leave the dish on the heat for another 3-4 minutes.
