Cauliflower is a healthy and tasty vegetable that is also used in dietary nutrition. It is absorbed better than white cabbage, does not irritate the gastric mucosa and does not cause gas formation. Contains a large amount of vitamins and minerals.
In this article, we will tell you how to properly boil a frozen and fresh vegetable, how long the cooking process takes. We will provide detailed step-by-step instructions with cooking rules. And also we will reveal the secret of how to correctly determine the readiness of boiled cauliflower.
Differences in the cooking of frozen and fresh vegetables
Vegetables are eaten fried, stewed and boiled.
Attention! Because cauliflower doesn't last long, it's best to cook it soon after harvest or purchase.
However, this is not always possible, therefore often the product is used frozen.
- Fresh cabbage is cleaned of outer leaves, washed well in a salt solution (two tablespoons per 1 liter of water) to remove possible larvae and caterpillars, and boiled for 20-25 minutes.
- Frozen cauliflower is not treated in saline and boiled for 10 minutes less, as its consistency is more watery.
How long will the process take?
Frozen cauliflower can be cooked in many different ways, depending on which the cooking time and preparation method are different. Consider how you need to cook a frozen vegetable, in particular, how many minutes you need to detect after boiling, depending on the recipe:
- for soup - a large head of cabbage is disassembled into inflorescences, cooked in a saucepan for 10-15 minutes;
- for salad - it is cooked for 15–20 minutes with a whole head of cabbage, then it is disassembled into small cobs and used according to the recipe;
- for subsequent roasting - disassembled into inflorescences, cooked for 7 minutes, then fried in a pan until golden brown.
When buying frozen cabbage, you need to check the integrity of the inflorescences - if they are crumbled and covered with a large amount of ice, it means that the products were stored in violation of the freezing conditions.
How to boil deliciously - step by step instructions
The cooking container can be made of different materials:
- ordinary enameled pan;
- glassware made of refractory glass;
- clay pot.
Important! You cannot cook cabbage in an aluminum pan - the finished dish will contain harmful substances released by aluminum when heated, and in addition, vitamin C, which this product is so rich in, is destroyed in such dishes.
There are rules, following which, you can get a truly delicious dish.:
- soak for a few minutes before boiling the coals in cold water with a small amount of citric acid - this will preserve the white color;
- you can stew cabbage in water with the addition of milk - this will make its taste much softer and more tender;
- you should not add a lot of spices to the pan - they will not improve, but only interrupt the specific taste of the dish;
- if the vegetable is prepared for salad, no milk, citric acid, or vinegar are added to the water - otherwise the taste of the salad may not correspond to the recipe.
Consider the process of boiling frozen cauliflower in an enamel pot.... It is simple and consists of several stages:
- A sufficient amount of water is poured into the container (so that the entire head of cabbage is covered with it), put on fire, add salt to taste.
- Cauliflower, without defrosting, is placed in boiling salted water - this way it will cook faster. If you plan to use it in soup or salad, cut the head of cabbage into inflorescences with a sharp knife before placing it in a saucepan.
- Reduce the heat to medium, cook until tender (10–20 minutes). The container is left open - cauliflower may turn yellow under the lid.
- Before cooking, add a tablespoon of 9% vinegar to the pan so that the cobs do not darken.
- The finished product is thrown into a colander, the water is drained. If the cabbage is not used immediately, it can be stored for some time directly in the broth.
Reference: the cooking time also depends on the size of the vegetable: if frozen cabbage is cooked whole - it increases, cut into inflorescences - decreases. Better to periodically check the readiness of the dish.
How to determine readiness?
The readiness of the dish is determined with a fork, taking out the calves from the colander... Properly cooked cauliflower should be:
- slightly crispy;
- keep the shape of the cocks.
- cocks are too soft;
- do not retain their shape.
Cauliflower is tasty and satisfying despite being low in calories. This vegetable contains a lot of protein, vitamins and minerals. A properly prepared product retains most of the nutrients and is well absorbed.