Fry the cauliflower in a skillet for 15 minutes over medium heat without a lid, then 10 minutes over low heat under a lid.
How to Roast Cauliflower
Products
Cauliflower – half a kilo
Flour – 2 tablespoons
Salt and ground black pepper – to taste
Parsley – a small bunch
Cheese “Russian” – 100 grams
Vegetable oil – 3 tablespoons
How to fry cauliflower
Wash the cauliflower, divide into inflorescences. Soak in cold salted water for 10 minutes, then rinse.
Put fresh water on the fire, bring to a boil, salt, put the cauliflower and cook for 10 minutes, then put in a colander and let the water drain.
Heat a skillet over medium heat, add oil. Pour flour into a bowl, roll the cabbage in flour and send to the pan, regularly turning the inflorescences. Fry until golden brown.
Grate cheese on a fine grater, sprinkle with fried cauliflower. Wash parsley, dry and finely chop. Serve fried cauliflower sprinkled with parsley.
How to stew cauliflower
Cauliflower in cream
Cauliflower – half a kilo
Carrots – 1 large piece
Bulgarian pepper – 1 piece
Onion – 1 head
Parsley – a few sprigs
Cream – 200 milliliters
Chicken eggs – 2 pieces
Vegetable oil – 2 tablespoons
How to stew cauliflower in cream
Cauliflower divide into inflorescences put in a saucepan, pour water, salt and put on fire; cook for 5 minutes after boiling. Then throw the boiled cabbage into a colander.
Peel and finely chop the onion, peel and grate the carrots on a coarse grater, peel the pepper from the seeds and stalk, wash and chop the parsley.
Heat a frying pan over medium heat, add oil, add onions, carrots and peppers, and fry for 10 minutes over medium heat without a lid.
Crack the eggs and pour them into a bowl, season with salt and beat. Heat up a second frying pan, add oil. Dip the cauliflower florets one by one into the eggs and place in the pan. Fry for 10 minutes.
Add the roasted cabbage to the cauliflower, pour over the cream, pepper and salt. Simmer covered over medium heat for 10 minutes. Serve on plates sprinkled with chopped parsley.