And it's not even worth talking about the great taste and benefits of this vegetable, because it contains many times more useful elements than its relative. Having received a good harvest, I want to keep it as long as possible. Therefore, cauliflower is usually frozen, dried, fermented, salted and pickled for the winter. But how to properly procure it, our useful tips will tell you.
How to choose a cauliflower
Before you start harvesting, you need to choose the right main product - cauliflower. To do this, it is necessary to choose only selected inflorescences that do not have unnecessary inclusions, without pests and their traces.
In addition, the vegetable should be ripe with uniform white or creamy buds.
Important! If this representative of the cabbage family has a yellow tint, then most likely it is overripe.
Before conservation, the heads are cut into small pieces or simply broken by hand.
Did you know? Cauliflower contains a substance called allicin. It is he who helps to lower cholesterol, prevents stroke and supports the cardiovascular system.
Freezing the product
As a rule, white cabbage is not frozen for the winter, but cauliflower perfectly tolerates freezing and does not lose either its beneficial qualities or excellent taste. 
Fresh
You can freeze this vegetable both raw and thermally processed. In order to freeze fresh inflorescences, they are briefly placed in salted water so that flies and caterpillars that could settle in the head surface.
After a while, the inflorescences are washed in running water, disassembled into pieces and laid out on a terry towel to dry out. After that, the cats are placed in a bag or special container and placed in the freezer. 
Boiled
Before freezing, you can blanch the inflorescences in acidified water (for three liters of water - 15 g of citric acid hydrate).
This water is boiled, pieces of vegetable are lowered there for 3-5 minutes and discarded in a colander. After the liquid drains, the inflorescences are laid out in bags and placed in the freezer.This type of the Romanesco family is ideally combined and stored together with other vegetables (broccoli,). 
Pickling
You can also use such a method of preserving cauliflower inflorescences for the winter, such as pickling. Moreover, in this way, the harvested vegetables resemble pickled ones in taste. Recipe number 1. For procurement you will need:
- forks of cauliflower;
- black peppercorns - 6 pcs.;
- allspice - 6 peas;
- flowers - 2-3 pcs.;
- paprika () - 1 pc.;
- bitter red pepper - 1 pc. (the amount depends on the desired pungency of the final product);
- dry dill - 2 branches;
- bay leaf - 1-2 pcs.;
- - 2 teeth;
- salt - 2 tsp;
- table vinegar - 2 tsp;
- granulated sugar - a tablespoon.
You should immediately prepare a container - jars with lids. They must be thoroughly washed, scalded with boiling water and allowed to dry. At the bottom of each jar, spread lavrushka and peppercorns. The garlic is cut in half and placed in a jar. Hot pepper is also placed there.
Important! All vegetables are well washed and dried before conservation.
The inflorescences are cut from the fork, the bell pepper is cut into half rings and these ingredients are put in alternating layers.
All this is poured with boiling water and left for 10 minutes to warm up the cats. Then the water is poured into a saucepan, boiled and poured back into jars. Again, leave for 10 minutes and pour into a saucepan. 
Add 2 teaspoons of vinegar to the ingredients left without water and begin to prepare the marinade. To do this, take a tablespoon (without a slide) of salt and sugar per liter of water and add them to a saucepan with drained water, bring it to a boil.
Important! The fabric should be fairly dense so that the preservation will cool slowly. This will reduce the risk that the bank will "explode" during storage.
After the salt and sugar dissolve, pour the vegetables with this marinade and close the lid tightly.
Banks are set aside and covered with a dense cloth.
Recipe number 2. Pink preservation. 
In fact, this recipe is very simple, and the vegetable gets its glamorous shade thanks to the beets. For conservation you will need:
- medium cabbage forks (700-800 g);
- small;
- bay leaf - 1 pc;
- black peppercorns - 5 pcs.;
- allspice - 5 peas;
- grains - 1 pinch;
- 9% acetic acid solution - 2 tbsp. spoons;
- water - 1 l;
- 1 st. spoonful of salt and sugar.
Beets and cabbage are placed to the top in sterilized jars. Moreover, the first and last layers are beets. Fasting begins to prepare the brine. Sugar, spices, salt are added to the water and put on fire to dissolve the salt and sugar. At the end, add vinegar.
The vegetables are poured with the resulting brine, covered with a lid, sterilized for 15-20 minutes and rolled up. After that, the cans are turned over, wrapped in a cloth and left to cool completely.You need to store the workpiece in a cool dark place (preferably in the basement). Moreover, if the jar swells, you can put it in the refrigerator or open it, drain the marinade, boil it over and roll the blank again. 
Salting
Salted cabbage is the best preservation for winter. And there are many recipes for eating crispy vegetables in the middle of a cold winter. We will describe only the most popular ones.
- Recipe number 1. The simplest. Ingredients: head of cauliflower; 1000 ml of water; 3 tbsp. tablespoons of salt, vinegar.
Salt is added to a saucepan with water and vinegar and kept on fire until dissolved. After that, remove from heat and cool. Jars are poured with this brine and put on sterilization. After 2 days, the sterilization is repeated. Store in a cool, dark place.
- Recipe No. 2. Ingredients: cauliflower - 3 kg; carrots - 500 g; water - 1 l; salt - 50 g; black peppercorns - 5 pcs.; , greens, leaves and - to taste.
Banks are covered with parchment paper, the necks are tied up and sent to a cool room.
Sauerkraut
An excellent option for a table in winter is sauerkraut. Moreover, the color is in no way inferior in taste to the white one.
- Recipe No. 1. Products: 1.5-2 kg of cauliflower; small beets; medium carrot; 2-3 cloves of garlic; 4-7 peas of black and 3 peas of allspice; 1.5 liters of water, 100 g of salt and 0.5 cups of granulated sugar.
Important! If you pour it with cold brine, then the fermentation period will be 7-10 days.
After that, the jars are removed in a dark place for several days (usually 3-4 days are enough). 
After the vegetables are fermented, the jars are covered with a nylon lid and put into the refrigerator or.
- Recipe number 2. The easiest option for those who do not like spices and exclusively appreciate the taste of this cabbage representative. Products: cauliflower - 10 kg; water - 5 l; salt - 400 g; vinegar - 400 g.
Brine is prepared from salt, vinegar and water and cooled.
The inflorescences are poured with this brine, and the jars are left at room temperature for two weeks for sourdough. After that, they are removed to a cold place.
For flavor, you can add 100 g of crushed walnuts to the sourdough.
Salads
If you like canning, then you can prepare an interesting vitamin cauliflower salad for the winter, which will delight everyone who prefers this vegetable. 
Cauliflower is used in dietary nutrition, has a whole range of trace elements and nutrients. It is not canned as often as traditional vegetables (for example, cucumbers or tomatoes), but the benefits of such dishes are much greater, and they are not inferior in taste. Canned cauliflower for the winter, preparations from which are gaining more and more popularity, is used to feed children and people suffering from various diseases and in need of a diet.
For winter storage, heads of cabbage of an even color, without spots and visible defects, with a dense texture are better suited. Banks must be carefully sterilized before starting the process. If the recipe calls for the use of vinegar, then add it only at the end of cooking. After rolling up the can, be sure to turn the lid down and leave it in this position until it cools completely.
For freezing, only fresh heads of cauliflower are used, without visible defects and flaws. The head is divided into inflorescences of approximately the same size.
How to choose and prepare cabbage before starting the process
When choosing a head of cauliflower for harvesting, it is carefully examined for defects, pests or other flaws. The head must be of a solid color. The yellowness present on the inflorescences indicates that they are overripe.
In principle, such a product can be used for winter harvesting, but you will need to break it and divide it into small inflorescences.
Ways to harvest cauliflower at home
The desire to feast on cauliflower not only in the summer season, but also in the cold winter, forced the chefs to come up with recipes for preparations. N It must be admitted that among all their diversity, you can definitely find something just for yourself.
The classic recipe for conservation
The recipe for quick and tasty cooking assumes the presence of the following components:
- bell peppers - 2 pcs.;
- black peppercorns - 11 pcs.;
- water - 1 liter;
- cauliflower inflorescences - 750 g;
- young medium-sized carrots - 1-2 pcs.;
- garlic - 3-4 cloves;
- hot pepper - 1 pod;
- food vinegar - 5.5 tbsp. l .;
- table salt - 2.5 tsp;
- allspice peas - 7 pcs.;
- cloves - 2-3 pcs.;
- granulated sugar - 3.5 tbsp. l. no pea.
Cooking method:
A simple harvesting method starts with splitting the cauliflower into small florets and washing. After that, throw a little salt into clean water and lower the prepared inflorescences there, leaving for a while so that all the bugs float up. The washed and peeled onions are finely chopped, then the carrots, the peppers are cut into half rings.
Vegetables are laid out on the bottom of the dishes prepared for conservation, then cabbage, scalded with boiling water and immediately poured into the sink. Next, they begin to prepare the marinade from the required amount of granulated sugar, salt and water. At the end of the process, pour in vinegar and pour the prepared liquid into the jars.
Korean style cauliflower
A very useful and tasty preservation is prepared from the following components:
- garlic - 10 cloves;
- water - 1000 ml;
- chopped coriander - to taste;
- table salt - 2 tbsp. l. (full);
- large young carrots - 3-4 pcs.;
- food vinegar - 0.5 tbsp.;
- hot pepper to taste;
- sunflower oil - 1⁄4 tbsp.;
- granulated sugar - 1 tbsp.
Cooking method:
The cauliflower head is washed out, divided into small equal inflorescences. Tinder carrots on a special Korean grater. Finely chop the garlic with a knife. Cabbage is thrown into boiling water for a couple of minutes and transferred to a colander, after which it is mixed with cooked spices and tamped in pre-prepared jars.
The best option for preparing the marinade for this recipe is cooked from a solution of sugar and salt, at the end of cooking, add vinegar and refined vegetable oil, pour it into jars. Close and wrap in a warm blanket. Pickled cabbage should cool for at least a day, after which it is moved to the basement or pantry.
Pickled with tomatoes
To prepare preservation, you need the following components:
- cauliflower inflorescences - 1000 g;
- Cherry tomatoes - 2000 g;
- garlic - 6 cloves;
- table salt - 2.5 tbsp. l .;
- granulated sugar - 3.5 tbsp. l .;
- mustard seeds - 1 tbsp. l .;
- dill umbrellas - 1 pc. for each can;
- lavrushka - to taste;
- vinegar essence 70% for one 1.5-liter jar - 1/2 tsp;
- water - 1 liter.
Cooking method:
Rinse all the vegetables provided for in the recipe, divide the cauliflower into small equal inflorescences and put them in a suitable bowl. Place dill, lavrushka and a chive at the bottom of pre-sterilized jars. Layers in the same place to spread the inflorescences of cabbage and cherry tomatoes.
Boil the water, pour over the vegetables and leave for 20 minutes, then drain the liquid and prepare the marinade with mustard seeds, salt and sugar. At the end of cooking, pour in the vinegar essence. Pour into jars. Pickled vegetables are cooled under a blanket for 24 hours and sent to storage.
Preservation without sterilization
To prepare such a blank, you will need:
- bell pepper - 3-4 pcs.;
- bitter capsicum - 1 pc .;
- lavrushka - 4 pcs.;
- table salt - 4 tbsp. l .;
- granulated sugar - 5.5 tbsp. l .;
- young carrot - 0.2 kg;
- food vinegar - 50 ml.
Cooking method:
A head of cauliflower is carefully disassembled into small inflorescences, boiled in boiling water for a couple of minutes, discarded in a colander and cooled. Cut the pepper into small slices or half rings, carrots into thin rings. A marinade is prepared from sugar, salt and water, at the end of cooking vinegar is poured. Lavrushka, inflorescences, peppers and carrots are placed at the bottom of a sterile container, everything is poured with prepared marinade and rolled up.
Recipe in tomato sauce
Cauliflower can also be canned in tomato sauce. To do this, you need to stock up on the following components:
- ripe tomatoes of any kind - 1200 g;
- sweet bell pepper - 4 pcs.;
- sugar - 0.5 tbsp.;
- cauliflower inflorescences - 2000 g;
- rock table salt - 3 tbsp. l .;
- garlic - 10-12 cloves;
- refined sunflower oil - 1 tbsp.;
- parsley greens - 1 bunch;
- food vinegar 6% - 120 g.
Cooking method:
All vegetables are washed, peeled, the cauliflower is divided into small equal inflorescences, boiled for a couple of minutes in salted water. Juice is prepared from tomatoes in any available way. The vegetables specified in the recipe are finely chopped and placed in a separate suitable dish.
Cooked tomato juice is poured there, sugar, table salt are poured, vinegar and oil are poured, put on fire and boiled for half an hour. Then the inflorescences are thrown and cooked for another 5 minutes. The hot mixture is placed in a prepared glass container and sterilized.
Pickling with apples
Canned cabbage with apples will delight you in a cold winter. For cooking you will need:
- large sour apple - 1 pc .;
- medium-sized carrots - 2 pcs.;
- any greens - to taste;
- cauliflower inflorescences - 1.3 kg;
- black pepper - 3-4 peas;
- refined sunflower oil - 2 tbsp. l .;
- water - 1 l;
- garlic - 4 cloves;
- lavrushka - 2 pcs.;
- food vinegar - 1/2 tbsp.;
- rock salt - 2.5 tbsp. l .;
- granulated sugar - 3.5 tbsp. l.
Cooking method:
A head of cabbage is washed under running water and divided into inflorescences, an apple is cut into slices, a carrot - into thin circles. Vegetables and cooked herbs (if necessary) are placed in a sterilized container, spices are thrown there and vegetable oil is poured.
In the standard way, a marinade is prepared from sugar, table salt and edible vinegar, poured into ready-made jars and closed.
With carrots and garlic
To prepare conservation you will need:
- rock salt - 0.7 tsp;
- granulated sugar - 2 tsp;
- medium head of cauliflower - 1 pc .;
- young carrots - 130 g;
- garlic - 20 g;
- water - 400 ml;
- refined sunflower oil - 80 ml;
- food vinegar - 60 ml;
- lavrushka - 1 pc.;
- black and allspice - 4 peas each;
- cloves - optional.
Cooking method:
Rinse the cauliflower, divide into small equal inflorescences. Peeled and washed garlic with carrots are cut into thin slices. The vegetables are thrown into a saucepan with boiling water and boiled for several minutes, after which they are removed with a slotted spoon and thrown into cold water for a couple of minutes.
The marinade is prepared in a separate vessel, the vegetables are tamped into glass jars, and the necessary spices are sent there. Salting them separately in this recipe is not required, all the salt goes into the marinade. They pour vegetables into them, put the jars on sterilization, and then roll them up.
With bell pepper and onion
This salad will be enjoyed by the whole family. To prepare it you need:
- lavrushka - 8 pcs.;
- water - 1300 ml;
- cauliflower inflorescences - 2000 g;
- peeled onions - 0.5 kg;
- bulgarian pepper - 750 g;
- black and allspice - 15 peas each;
- rock salt - 2.5 tbsp. l .;
- granulated sugar - 0.2 kg;
- food vinegar - 200 ml;
- sunflower oil - 200 ml.
Cooking method:
Cut the pepper into thin strips, the onion heads into half rings. Divide the cauliflower into small equal inflorescences and blanch. In a large bowl, combine all the vegetables required for the recipe. Throw peppercorns and lavrushka at the bottom of the prepared jars. Tamp the salad into jars, boil the marinade and pour it over the vegetables. Sterilize and preserve.
With beets
It is very interesting to marinate such a dish, since it turns out to be not only tasty, but also healthy. You will need:
- cauliflower head - 1 pc. medium size;
- medium beets - 1 pc.;
- table salt - 1.5 tbsp. l .;
- granulated sugar - 1.5 tbsp. l .;
- food vinegar - 2.5 tbsp. l .;
- black pepper - 7 peas;
- lavrushka - 2 pcs.;
- water - on demand.
Cooking method:
The vegetables provided in the recipe are thoroughly washed and peeled, the head of cauliflower is divided into equal inflorescences. Beets are cut into cubes or tinder on a coarse grater. Beets and cabbage are placed in the prepared container in layers in such a way that beets are the final layer. Spices are thrown there, vinegar is poured, salt, sugar are put and filled to the brim with boiling water. They are put on sterilization and canned.
We store in the freezer
If there is no desire or opportunity to preserve the cauliflower in jars, then you can freeze it. This will allow you to preserve all the nutrients and trace elements, and you can use such a blank for any culinary purpose. To do this, the head of cabbage must be disassembled into inflorescences, thrown into salted boiling water and blanched for several minutes. After that, allow to cool completely, pack in sachets and store in the freezer.
In my family, cauliflower is respected, adored, and ready to eat dishes from it all year round. Therefore, I not only freeze cauliflower to cook, or, but also make various blanks under the lid.
The simplest thing that can be made from cauliflower is an assortment. Together with cucumbers, bell peppers, and tomatoes, cauliflower turns out to be especially tasty. You can also pickle cauliflower with apples.
If you're in search of delicious and proven recipes for cauliflower blanks, here are a few of my favorites. In all the recipes below, the correct proportions of ingredients are observed, the jars are normally stored until spring in the cellar, or in the cabinet on the balcony.
Traditionally, I invite you to share your favorite recipes for cauliflower blanks in the comments.
Korean cauliflower for the winter
How to cook Korean cauliflower for the winter, you can see.
Cauliflower for the winter in tomato
You can see the recipe for cauliflower for the winter in a tomato.
Cauliflower salad for the winter with bell peppers and onions
How to prepare cauliflower salad for the winter with bell peppers and onions (recipe with step by step photos), I wrote .
Pickled cauliflower with vegetables
You can familiarize yourself with the recipe for pickled cauliflower with vegetables.
Put cucumbers, bell peppers, tomatoes, cauliflower in steamed jars (you must first blanch it in boiling water for 1 minute).
Pour boiling water for 15 minutes, drain the water. Put garlic cloves, dill and caraway seeds, a pinch of mustard seeds, crumbled bay leaves, peppercorns on the vegetables.
Pour marinade over:
1 tbsp salt and
2 tablespoons of sugar.
Pour in 40 ml before spinning. 9% vinegar per liter jar.
Pickled cauliflower with apples
This recipe has been using pickled cauliflower for the third year already. It's easy to cook, a very tasty appetizer. You can eat the very next day. Instant pickled cauliflower, so to speak. If desired, close for the winter.
Ingredients:
for a 3 liter jar
- Head of cauliflower 1.2 kg,
- garlic 3-5 cloves,
- bay leaf 1-2 pcs.,
- carrots 1 pc,
- apple 1 pc
- parsley, dill on a couple of branches,
- black pepper 5-7 peas,
- vegetable oil 2 tbsp. l.,
for the marinade:
- 1 liter of water
- 2 tbsp. l. salt,
- 3 tbsp. l. Sahara,
- 125 ml. vinegar.
Preparation:
Rinse the cabbage, divide into inflorescences. Put cabbage, carrots, sliced apple, garlic, herbs, spices and vegetable oil in a sterile jar.
Cooking the marinade:
To boil water. Add salt and sugar. How to add vinegar to a boil.
Pour the boiling marinade over the cabbage. You can eat the next day.
If you decide to prepare pickled cauliflower for the winter, as it was poured with marinade, immediately roll up the lids, and under a fur coat until it cools completely.
Harvesting sauerkraut for the winter is a popular way to stock up on winter in the summer. But equally tasty and often even more savory dishes can be prepared from cauliflower. Numerous and varied preservation options from this vegetable provide the table with delicate and beautiful-looking preparations. Cauliflower for the winter will provide the diet with vitamins and minerals.
Fulfilling the recipe will give the hostess the opportunity to please guests and the family with a spicy snack with a piquant taste and original aroma. Korean style cauliflower can be prepared using a ready-made mixture, but it's not difficult to prepare it yourself.
For cooking, dense forks weighing up to 2 kilograms are used. The first step in the creation is to carefully divide the fork into individual inflorescences up to 5 centimeters in diameter. Their surface should be free of blackening and traces of damage by insects. If there are not very many of them, the affected areas can be cut off. The weight of the peeled inflorescences in this case will be about 1 kilogram. This volume is sufficient to fill two cans of one liter with the ready-made mixture.
You will also need to take two medium carrots, about 7 cloves of garlic, one red bell pepper, half a teaspoon of hot red pepper. All ingredients are mixed. Carrots need to be cut into small long slices or grated on a special grater. It is sold at hardware stores.
Next, the marinade is prepared. It contains 4 tablespoons of sugar, one tablespoon of table salt, 50 ml of refined vegetable oil, half a teaspoon of dried basil, nutmeg, and black pepper. Also add one tablespoon of ground coriander to the marinade.
Sterilized jars are filled under the neck with a mixture of vegetables. At the same time, a marinade is prepared: the spices are placed in a saucepan with a thick bottom and filled with about one and a half liters of water. The spice mixture should boil. After that, 10 ml of vinegar is added to the marinade, the strength of which is 9%.
The marinade is poured into prepared jars and sterilized for about 10 minutes in a water bath. Cover immediately and seal. Ready canned food is left to cool by placing it on the lid. It can be stored for up to 12 months in a cold room. Korean style pickled cabbage is convenient for decorating a festive table.
Inflorescences marinated in tomato
Pickled cabbage in tomato sauce has an exotic taste. To create an original snack, you will need to divide the forks into separate inflorescences, weighing up to 2 kilograms. Damage and dirt are removed from the surface. The stumps are carefully removed.
To create a treat, you will also need one kilogram of tomatoes and two large bell peppers. Garlic will add spices. 4 cloves are enough. You will need a glass of sunflower oil, a teaspoon of salt and a tablespoon of sugar. Black pepper will add taste. Half a teaspoon and 100 grams of sugar are enough. Add 100 ml of table vinegar to the marinade, with a maximum strength of 9%.
Tomatoes are finely chopped and stewed over low heat until completely softened. Then they are ground into tomato paste, adding spices. Allow to boil again and simmer for about 20 minutes. Pour prepared inflorescences into the prepared sauce and let it boil for about three minutes and add vinegar.
Poured into prepared sterilized jars. It is required to store the dish in the refrigerator for up to one year.
Simple preparation of cauliflower with vegetables for the winter
You can prepare an original version of a cauliflower-based snack for the winter from almost any vegetables. You only need the inflorescences of this vegetable (about 1 kilogram without stubs), two large carrots, two onions. You can add 3 cloves of garlic.
Cabbage is sorted into inflorescences, carrots are chopped in circles, up to 1 cm thick, onions are cut into slices. The prepared vegetable mixture is tightly placed in sterilized jars. At the bottom, you can put a bunch of dill greens and a few black currant leaves.
The workpiece is poured with marinade from:
- 1 liter of water
- a tablespoon of sugar
- teaspoon
You can add 2 cloves and a couple of black peppercorns. To prepare the marinade, it is enough to bring it to a boil and pour the resulting solution over the vegetables in the jar.
Winter salad with cauliflower, onions and peppers
For its preparation is used:
- About one kilogram of inflorescences peeled from stubs.
- Two sweet peppers, cut into small strips.
- Onions, cut into rings.
Prepared vegetables are placed in jars. They are pre-sterilized. Marinade is prepared from a teaspoon of salt, table sugar, black pepper to taste, cloves. The spices are allowed to boil in one liter of water and 100 ml of vinegar are added. Its strength should not exceed 9%. The jars are tightly closed with a lid. Stored in the refrigerator.
Cauliflower salad with apples
A spicy snack with apples will delight every eater. When preparing it, you will need to take about a kilogram of inflorescences without stumps. They are mixed with 5 medium apples, cut into wedges and peeled.
The mixture is tightly placed in jars and poured with marinade. Currant leaves are placed on the bottom to add piquancy. You can throw a few berries.
When preparing the marinade, water (about 1 liter), salt (1 teaspoon), sugar (1 tablespoon) are used. Spices may be added to taste. For example, nutmeg, pepper mix, bay leaf. Water with spices is brought to a boil and poured into jars with the mixture.
Broccoli salad
When making preparations for the winter, you can mix cauliflower and broccoli. You will get a beautiful crispy and very healthy delicacy. Both versions of the vegetable are thoroughly cleaned of stubs and disassembled into inflorescences. You will need about a kilogram of the mixture.
The inflorescences fit tightly into the banks. Then they are poured with marinade from water (1 liter), salt (teaspoon), sugar (tablespoon). Add black pepper and cloves. The marinade is brought to a boil and poured into containers with cabbage. Additionally, you can add about 100 ml of nine percent vinegar to it.
How to freeze cauliflower.
Freezing fresh heads of cabbage in summer will be the best preparation for the winter. For its preparation, the forks are disassembled into separate small inflorescences. They can be placed in plastic or paper bags. No need to wash before freezing. This will only add an "ice coat". When preparing dishes, it is undesirable to pre-defrost.
Unusual for the Russian garden bed, "blonde" cabbage has practically no contraindications. Both children and elderly people can enjoy its mild taste. She is hypoallergenic. 100 g of this product contains only 25 kcal. The only people who should deny themselves a healthy treat are people suffering from urolithiasis. For everyone else, cauliflower is not only allowed - its presence in the diet is mandatory. Especially in a cold period of time, when the body is acutely aware of the lack of fresh vegetables and fruits in the daily menu.
Cauliflower is often included in the postoperative diet. It helps to quickly restore the body after illnesses. In addition, the vegetable slows down the development of tumors and is considered a natural remedy for the prevention of cancer.
Continuous benefit
There are three types of cauliflower: white, purple and yellow. Purple on the shelves of domestic supermarkets is rare. White is also a very rare guest. But yellow cauliflower can be bought almost everywhere, even in a store near the house, even in the market, even in a grocery mall. Whichever part of the "body" you take, the funny vegetable leaves its useful trail everywhere. Where and what - the table will tell.
Table - Influence of cauliflower on the human body
| Organ or system | Vegetable influence |
|---|---|
| Vessels and blood | - Is a means of preventing cardiovascular ailments; - strengthens the vascular walls; - improves blood quality; - normalizes cholesterol levels |
| Gastrointestinal organs | - Facilitates the course of peptic ulcer diseases; - is not an irritant to the mucous membrane; - perfectly absorbed; - is a remedy for constipation |
| Immunity | - Increases the body's defenses; - is a means of preventing vitamin deficiency in the off-season |
| Nervous system | - Improves mood; - increases resistance to stress; - controls the quality of sleep |
As a natural medicine, cauliflower is used for diabetes mellitus, overweight and diseases affecting the oral mucosa. Often, doctors prescribe a vegetable to patients with diagnosed liver and gallbladder diseases.
Cauliflower salad for the winter: 2 options with sterilization ...
Cauliflower salad recipes for the winter are good not only for taste, but also for their vitamin and mineral composition. It contains magnesium, zinc, iron and calcium with potassium. Vitamins are represented by groups B and A, as well as rare vitamin U, which is responsible for the high-quality assimilation of calcium. The main ingredient in salads is boiled for just a few minutes without sterilization. And in some cases, it is sent to the bank without blanching at all. This means that the overwhelming amount of the vegetable's health benefits is retained, making a can of lettuce a potent anti-beriberi medicine.
"Tomato"
Description. This is one of the easiest cauliflower salads for the winter. The main ingredient, sealed under an iron lid, is marinated in tomato sauce and impregnated with a light garlic aroma. The vegetable turns out to be crispy and sweetish in taste. Having opened the jar in winter, cauliflower can be used as a snack or as an ingredient in first courses and salads. To create a marinade, you can take both fresh tomatoes or tomato paste, as well as a ready-made sauce based on red vegetables. It is not necessary to blanch the cauliflower; it can be placed in jars raw. A vegetable pretreated with boiling water turns out to be softer and softer. But fresh cabbage drenched in sauce will be more crispy.
Required components:
- tomatoes - 2 kg;
- red bell pepper - 0.5 kg;
- 9% acetic acid - 40 ml;
- refined sunflower oil - 40 ml;
- granulated sugar - 0.04 kg;
- fresh garlic - two cloves;
- table salt - half a teaspoon;
- cauliflower - forks.
Step by step
- Peel the tomatoes and mash them in a blender.
- Pepper is cleaned of seeds and stalks and cut into small cubes.
- Mix the ingredients for the sauce and cook for ten minutes.
- We filter the sauce, ridding it of the peppery component, and put it on the fire again to boil it in half.
- Add salt and sugar to the almost finished marinade, pour in the oil and cook for another ten minutes. Half a minute until cooked, add the specified amount of vinegar to the sauce mass and remove the stewpan from heat.
- Boil water in a saucepan and blanch the cabbage inflorescences in it for two minutes.
- We transfer the blanched main ingredient to sterilized jars, put a garlic clove in each and fill it with hot marinade.
- We build a water bath and sterilize full jars on it for 15 minutes, and then preserve.
In order to organize a water bath, it is necessary to put an aluminum basin on the stove, put in full cans covered with lids, fill the basin with water so that it reaches the "belt" of the glass container, and turn on the stove. After boiling water in the basin, half-liter jars should be sterilized for ¼ hour.
"Onion"
Description . If recipes for cauliflower salad for the winter with tomato paste are not suitable for you for a number of reasons, try preserving the summer in a different way. Of the vegetable ingredients that make up the Onion salad, only cauliflower lends itself to preliminary heat treatment. Carrots, tomatoes and onions are placed in sterilized jars fresh - without cooking. This allows you to preserve the maximum vitamins. After packaging "Onion" needs to be sterilized in a water bath. The larger the jars, the longer they need to be sterilized. A container with a volume of 1 liter should be boiled for at least half an hour.
Required components:
- carrots - one root vegetable;
- onions - two large root crops;
- tomatoes - two;
- cauliflower - one inflorescence;
- salt - a tablespoon;
- vinegar - three tablespoons.
Step by step
- Blanch the cauliflower for five minutes and remove it from the pan using a slotted spoon. We do not touch the broth, it will still be useful to us.
- Cut the onion into thin half rings, the carrot into slices, and the tomatoes into small slices.
- Put some carrot circles in the jars, and onion half rings with the second layer.
- Then, ¾ fill the remaining space with cabbage inflorescences, and put several tomato slices on top.
- The broth remaining from boiling cabbage is mixed with salt until the latter is completely dissolved and pour it into jars with vegetables.
- Add one and a half tablespoons of 9% table vinegar to each half-liter jar, sterilize in a water bath and roll up with a key.
Depending on your taste preferences, you can adjust the acidity of the marinade with sugar.
... and 3 recipes without processing filled cans
Any preservation that is poured into jars in finished form, which was preceded by prolonged heat treatment of the ingredients, does not need additional sterilization. It is enough to pre-sterilize the lids and glass containers. After packing the salads, the recipes for which are offered below, you can safely roll up the cans and send them to the pantry.
"Delicacy"
Description. The "Delicacy" cauliflower salad for the winter is a canned bouquet of flavors and aromas of a summer cottage garden. The softness and tenderness of the main ingredient is successfully combined with the tomato flavor and aroma of bell pepper. Experienced housewives recommend using red peppers for cooking. They contain more sugar than green or yellow ones. This allows you to achieve the perfect sweet and sour balance.
Required components:
- cauliflower - 2 kg;
- tomatoes - 1 kg;
- vegetable refined oil - a glass;
- granulated sugar - 0.1 kg;
- table salt - 0.06 kg;
- garlic - two medium-sized heads;
- 9% acetic acid - 0.12 l;
- parsley - two bunches;
- bell pepper - three large fruits.
Step by step
- We cut the cauliflower in such a way as to separate the inflorescences from each other.
- We boil water in a saucepan and send cabbage elements there for heat treatment for five minutes, discard in a colander and leave to cool.
- Blanch the tomatoes by making a cruciform incision in the tail area for about three minutes. Then we remove the skin from the fruit and grind it in a blender or by hand.
- Put the tomatoes in a saucepan, add oil, vinegar, sugar and salt, as well as finely chopped parsley and garlic, passed through a press. Bring it to a boil on the stove.
- After the marinade has boiled, we send the main ingredient into it and simmer for half an hour.
- We lay out the fragrant salad in pre-sterilized containers, seal and turn upside down, covering the jars with a blanket until they cool completely.
To speed up the cooling process of containers filled with salad, the cans can first be placed in a basin with slightly warm water, and after a while in a similar container with cold water. Cooling down quickly will preserve the crunch of the cauliflower.
"Traffic lights"
Description. Winter salad of cauliflower and zucchini for the winter got this name due to its variegated appearance. Delicate yellow cabbage inflorescences contrast sharply with parsley, sunny carrot rounds and bright yellow zucchini slices. Instead of final sterilization, this recipe uses a double pot that kills all germs and keeps the garden's gifts under a metal lid for a year safe and sound.
Required components:
- cauliflower - forks;
- yellow zucchini - one medium;
- carrot - one;
- parsley - a bunch;
- allspice and black peppercorns - five each;
- salt - a tablespoon;
- granulated sugar - two tablespoons;
- vinegar - two tablespoons;
- chili - one pepper;
- drinking water - as a base for the marinade.
Step by step
- We disassemble the cabbage into inflorescences, peel the carrots and cut them into circles, the zucchini - into slices.
- Chop the greens by hand, mix with the slices of chili peeled from the seeds and allspice and black peppercorns. We spread the mixture into cans in the same amount.
- Put the mixture of other vegetables on top of the green "pillow", tamping them as tightly as possible.
- Pour boiling water into the jars, cover with lids and leave for five minutes.
- We pour the water back into the pan, add salt and sugar to it, bring it to a boil again and add acetic acid just before turning off the stove.
- Pour the vegetables with marinade and preserve.
Some housewives add sliced cucumbers to the Traffic Light salad. It turns out a real vegetable garden in a bank.
"Real jam"
Description. Cauliflower salad for the winter without sterilization with rice is a versatile dish that can be used as a side dish. It will take at least an hour to prepare the conservation, and most of this time the ingredients will be thermally processed. There are fewer vitamins in such a salad than in previous snacks, but the calorie content is much higher.
Required components:
- cauliflower - two small forks;
- carrots - 0.5 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - two large;
- parsley or dill - a bunch;
- garlic - a few cloves;
- round rice - 0.25 kg;
- refined vegetable oil - 3/5 cup;
- salt - at your discretion;
- sugar - two tablespoons.
Step by step
- Divide the cabbage into miniature inflorescences and boil in boiling water for two or three minutes.
- Grind the garlic cloves together with the tomatoes to a puree state using a meat grinder, blender or food processor.
- Grind the carrots on a coarse grater.
- Cut the bell pepper into miniature cubes with a knife.
- Boil the round rice in a large amount of water until it becomes al dente, put it in a colander, rinse it under running water and leave it in the sink for a while so that the water can drain.
- Put the tomato-garlic puree in a deep saucepan, bring it to a boil, then add salt, sugar and sunflower oil.
- After boiling the sauce, add the vegetable ingredients to the saucepan and boil again for ten minutes.
- Add the rice component, cover and cook over low heat for at least half an hour.
- We lay out the snack on sterilized jars and seal.
Eggplants and / or mushrooms, peeled from the skin and cut into medium cubes, can be added as an additional ingredient to the salad "You will lick your fingers". Mushrooms are preferred. They are cut into slices and added to the tomato sauce along with the vegetables.
Taking any of the described algorithms as a basis, you can prepare cauliflower salad in jars for the winter with almost any vegetable ingredients collected in the country garden. The main thing is that the container in which you put the future preservation is thoroughly washed and sterilized. This can be done in two ways. The first is the wind. It involves sending empty cans to a preheated oven. They should stand inside the oven until the water trapped after washing has dried on their walls.
For the second method of sterilization, you will need a metal sieve and a saucepan. Water is drawn into the pan and the dishes are covered with a sieve on top. It is important that it is flat and allows several cans to be installed on its surface with the necks down. After boiling water in a saucepan, the jars should spend a quarter of an hour in a water bath. During this time, you can study the recipes for making cauliflower salad for the winter and decide on the choice.
