Cauliflower with champignons is quick, tasty and healthy

Mushrooms with cauliflower are a simple, but tasty and delicious dish. The ingredients allow you to prepare both the first and second courses. This is an excellent side dish, preserved for cold seasons or an addition to salads.

In this article we will look at ways to prepare cauliflower with champignons. Some recipes call for the use of fresh mushrooms and vegetables, while others require pickled preparation. The dishes are distinguished by an appetizing aroma and unusual taste.

Recipes

The article provides excellent options for preparing healthy, nutritious and tasty dishes that you can delight your beloved household members or guests with. Spices and seasonings add special piquancy.

Recipe 1. Cauliflower with champignons: cream soup

Ingredients that will be useful to us:

0.2 kg cabbage.
0.1 kg champignons.
40 g butter.
40-50 g flour.
60 g sour cream
0.8 kg of decoction.
10 g of greens.
Salt to taste.

Cooking algorithm:

The cabbage should be thoroughly washed. We sort through the product and put a pan of water on the fire. Cut the champignons into small pieces and cook together with the cabbage.
Don't forget to add white sauce and salt. We wait until the water boils.
Add sour cream, herbs and butter to the soup.
Cream soup can be served with croutons. It turns out very tasty.

Products (for 2 servings)

Cauliflower – 200 g
Marinated champignons – 50 g
Fresh champignons – 50 g
Sour cream 15% fat - 50 g
Mustard - 0.5 teaspoon
Milk – 70 ml
Sunflower oil – 50 g
Allspice peas - 5 pcs.
Salt - to taste

Mushroom casserole with cauliflower is a dish that people seeking a healthy lifestyle will appreciate. There is no meat here, so the dish is also economical. Cauliflower can be used either fresh or frozen. You can use broccoli instead of cauliflower. Champignons can be replaced with wild mushrooms, but in this case they will need to be boiled.

Recipe 2. Cauliflower with champignons: cream soup

Ingredients that will be useful to us:

Water – 2 l.
Cream – 0.2 l.
Champignons – 0.3 kg.
Cauliflower – 0.3 kg.
Carrots – 0.2 kg.
Onions – 0.1 kg.
Processed cheese – 0.2 kg.
Butter – 50 g.
Salt to taste.
Spices and herbs to taste.

Creation sequence:

Cut the mushrooms into small pieces, fry ½ of them in a heated frying pan with butter.
Place the rest in a boiling pan and add vegetables. Cook until the vegetables become soft.
Grind the soup into a puree consistency using a blender and place on the stove.
We mix warm cream and processed cheese, cut into small pieces. Using a whisk, beat until smooth.
Pour the prepared mixture into the soup. Salt, pepper, bring to a boil and remove from the stove.
Add speed-fried mushrooms to the container with the prepared puree soup. Decorate with chopped herbs.

Salad "Dachny"

“Dachny” salad can be called a universal dish. On the one hand, ingredients of exclusively plant origin are used for its preparation, that is, it may well become the basis of the diet of any vegetarian. On the other hand, the “Dachny” salad, like no other, can serve as an additional dish to meat.

Ingredients:

Cauliflower - 500 gr.
Sweet pepper - 100 gr.
Canned olives - 100 gr.
Greens (parsley, green onions) - 1 bunch
Olive oil - 100 gr.
Salt, sugar, peppercorns - to taste

Preparation:

We clean the cauliflower from leaves, wash it, chop it and boil it until tender in salted water.
While the cabbage is cooking, cut the bell pepper into cubes.
Cut each olive in half.
Wash the greens, dry them and finely chop them.
Now it's time to prepare the dressing.
Grind olive oil, salt, sugar, peppercorns and herbs in a blender until smooth. The gas station is ready.
Mix the prepared vegetables and season with dressing. This versatile dish is ready to serve!

Recipe 3. Cauliflower and champignon soup in a slow cooker

Ingredients that will be useful to us:

Beef – 0.3 kg.
Cabbage – 1 head.
Champignons – 1 cup.
Carrots – 1 pc.
Onion – 1 pc.
Butter – 1 tbsp. l.
Herbs and salt to taste.
Parsley.
Dill.

Cooking algorithm:

We clean the champignons and remove the skin from the fruiting bodies. Shred into small pieces.
Peel the onion and carrot.
Fry the ingredients in a slow cooker, add oil before cooking. Select the “Frying” or “Baking” mode.
The lid may not be closed. Fry for 5 minutes, stir.
We take out the roast, put the washed and chopped pieces of meat into it.
Fill with water (about two liters, the volume of liquid depends on how strong you want the broth).
We give preference to the “Soup” mode and leave to cook for 60 minutes.
Add the cauliflower, add salt and leave to cook for another half hour.
7 minutes before the dish is completely ready, add the frying to the dish.
Parsley or dill will be an excellent decoration and addition of taste.

Recipe 4. Salad with champignons and cauliflower

Ingredients that will be useful to us:

Canned cauliflower – 0.2 kg.
Salted champignons – 1 cup.
Canned green peas – 0.2 kg.
Onion – 1 pc.
Chicken eggs – 2 pcs.
Mayonnaise – 1 glass.
Salt to taste.

Creation sequence:

Open the can of peas and get rid of excess liquid.
Open the canned colored product.
Select a deep container for mixing the components.
Chop the mushrooms and peeled onion.
We combine all the ingredients. Salt and pepper to taste.
Add mayonnaise and mix.
You can cut boiled chicken eggs into thin slices, which will beautifully decorate the dish.

Salad “Tenderness”

“Tenderness” salad is one of the main dish options for any summer holiday. Pleasant taste, attractive appearance and a minimum of calories - all this can safely be attributed to this dish.

Ingredients:

Cauliflower - 1 head
Crab sticks - 300 gr.
Eggs - 4 pcs.
Mayonnaise - 200 gr.
Salt - to taste

Preparation:

Wash, cook and finely chop the cauliflower.
Cook, peel and finely chop the eggs.
Finely chop the crab sticks.
When all the components of the salad are prepared, we begin to lay it out.
The first layer of Tenderness salad is cauliflower.
The second layer is crab sticks, and the third is eggs.
Each layer should be lightly salted and greased with mayonnaise.
Before serving, it is better to keep the salad in the refrigerator for a while so that all layers are properly soaked.

Recipe 5. Cauliflower, pickled champignons and radishes

Ingredients that will be useful to us:

Cauliflower – 1 medium head.
Radishes – 5 pcs.
Marinated champignons – 1 cup.
Onion – 1 pc.
Chopped dill - 1 tbsp. l.
Chopped parsley - 1 tbsp. l.
Sauce – 1 glass.
Mayonnaise for dressing to taste.
Tomatoes – 1-2 pcs.

Cooking algorithm:

For this salad, it is useful to use the stem shoots of a fresh head of cabbage. We grate them on a large grater.
Peel the onion and cut into small half rings.
Chop the cabbage.
Cut the mushrooms into thin slices, chop the dill and parsley.
Combine all ingredients, add sauce.
Cut the tomatoes into several small pieces and decorate the salad from the top.

Salad "Vitamin"

“Vitamin” salad is a real storehouse of vitamins, beneficial microelements and minerals. It should be consumed regularly. This salad is especially useful in the spring, when our body is especially in dire need of vitamins.

Ingredients:

Cauliflower - 200 gr.
Plums - 2 pcs.
Lettuce salad – ½ bunch
Sweet pepper - 1 pc.
Hot pepper - ½ pc.
Fresh cucumber - 1 pc.
Celery - 4 stalks
Champignons - 100 gr.
Tomato - 1 pc.
Garlic - 2 cloves
Salt, pepper - to taste
Worcestershire sauce, olive oil, lemon juice - to taste

Preparation:

All vegetables should be thoroughly washed and dried.
Separate the cauliflower inflorescences from the stems and chop them.
Cut sweet and hot peppers into thin strips.
Cut plums, lettuce, cucumber, celery, tomatoes and champignons into medium-sized cubes.
For this salad, it is very important that the champignons are not only washed, but also thoroughly cleaned.
Now mix all the vegetables in a deep salad bowl, add finely grated garlic, salt, pepper and season with olive oil, lemon juice and Worcestershire sauce.
“Vitamin” salad is ready for consumption.

Recipe 6. Boiled cauliflower, canned mushrooms and sour cream

Ingredients that will be useful to us:

Cabbage – 2 medium sized heads.
Canned mushrooms – 1 cup.
Milk - half a glass.
Sour cream – 1 glass.
Chopped parsley – 1 tbsp. l.

Creation sequence:

Select a container and fill it with water (approximately 500 ml).
Add milk, salt, bring to a boil.
Add the pieces of cabbage so that they cook thoroughly.
Remove from the liquid, cool, disassemble and cut into small pieces.
We cut forest products into thin slices.
Mix the ingredients, add sour cream and herbs.
The salad turns out to be low-calorie and dietary.

Recipe 7. Cauliflower with mushrooms, eggs and sour cream sauce

Ingredients that will be useful to us:

Cauliflower – 1 medium sized head.
Canned forest products – 1 cup.
Chicken eggs – 5 pcs.
Carrots – 3 pcs.
Canned green peas – 1 cup.
Fresh cucumbers – 1-2 pcs.
Radish – 0.1 kg.
Sour cream sauce – 1 glass.
Lettuce leaves – 7-8 pcs.

Cooking algorithm:

Boil chicken eggs until firm and dense.
Boil pieces of colored cabbage and carrots. Chop into small pieces.
Cut cucumbers and radishes into slices.
Mix all the ingredients, add canned green peas and chopped canned mushrooms.
Don't forget to add sour cream sauce, mix all the ingredients thoroughly and add lettuce leaves for decoration.

Baked cabbage with sour cream

Cauliflower with cheese in a slow cooker with sour cream sauce turns out tasty and appetizing. But sour cream dominates in such a dish. Some people like it, others don't. If you belong to the first category, then in the recipe above you can replace the cream with sour cream. You need to take exactly the same amount of low-fat sour cream. Everything else must be done as written in the recipe “Cauliflower with Corn and Green Peas.” Write in the comments which option you like better: with sour cream or cream.

Recipe 8. Champignon and cauliflower salad with chicken

Ingredients that will be useful to us:

Chicken meat – 0.3 kg.
Cabbage – 2 pcs. medium size.
Canned forest products – 1 cup.
Green peas in a jar – 1 cup.
Carrots – 2 pcs.
Sour cream sauce -1 cup.
Parsley – 1 tbsp. l.
Dill – 1 tbsp. l.

Creation sequence:

Boil chicken and carrots. Cut the components into small cubes.
Open a can of green peas and get rid of excess liquid.
Boil the cabbage and add to the peas. We introduce mushroom conservation.
Don’t forget to season the dish with sour cream sauce and also garnish with chopped herbs.
Mix thoroughly and serve.

Shrimp salad

Shrimp salad can easily be called a restaurant dish. It contains shrimp, as a result of which it cannot be said that this salad will cost very little, however, preparing this dish yourself will cost much less than trying it in catering establishments in our city.

Ingredients:

Cauliflower - 300 gr.
Boiled shrimp - 150 gr.
Tomato - 2 pcs.
Cucumber - 1 pc.
Canned green peas - 100 gr.
Mayonnaise - 150 gr.
Salt, pepper - to taste

Preparation:

Wash, boil and finely chop the cauliflower.
Wash the tomato and cucumber and cut into strips.
Now all the ingredients should be mixed, salt to taste, seasoned with mayonnaise and placed on a dish to serve.

Recipe 9. Mushrooms and cauliflower baked in the oven

Ingredients that will be useful to us:

0.5 kg of fresh champignons.
1 kg cabbage.
5 tbsp. l. butter.
3 tbsp. l. breadcrumbs.
3 tbsp. l. grated cheese.
Salt or spices to taste.

Cooking algorithm:

We rinse forest products under the tap, use kitchen towels or napkins to absorb excess moisture. We clean and rinse the products.
Place the frying pan on the fire, add butter and fry thoroughly.
Divide the cauliflower and boil until it is not fully cooked. Don't forget to salt the water. Roll it in a container with breadcrumbs and fry it with butter.
Choose a deep frying pan and lay out the main ingredients one by one. Add grated cheese and put in the oven.

Recipe 10. Champignons with cauliflower in the oven

Ingredients that will be useful to us:

1 head of cabbage.
A quarter cup of butter.
Two thirds of a glass of champignons.
Salt to taste.
Ground black pepper to taste.

Topping:

2/3 cup bread crumbs.
2 tbsp. l. Parmesan cheese.
1 tsp. dried oregano.
1 tsp. dried parsley.
A quarter cup of butter.

Creation sequence:

Choose a large saucepan and pour in about two liters of water. Add salt and wait until the liquid boils.
Cabbage should be disassembled into several small inflorescences. Place it in the liquid and cook for 7 minutes until soft. Using a colander, remove excess water.
Place the frying pan on the fire and heat a little butter. The crushed mass of forest products must be thoroughly fried on all sides. We set the fire to medium. Don't forget to stir occasionally. Cook for about 6 minutes.
Remove the frying pan from the heat, add cauliflower, salt, and ground black pepper.
Mix all ingredients thoroughly and select a baking pan.
The next step is mixing the cheese, bread crumbs and herbs. Sprinkle the champignons and pieces of cabbage with this mixture.
Place small pieces of butter on the bread crumbs.
Leave the baking dish on the baking sheet. Preheat the oven to approximately 220 degrees, bake for about 13-16 minutes. We are waiting for the crumbs to acquire a beautiful and appetizing golden hue.
Greens will be an excellent decoration for a dish for a spectacular presentation.

The benefits and harms of such a dish

Champignons and cauliflower are good sources of protein, so together they make the dish even healthier . In addition, champignons contain healthy carbohydrates, vitamins D, E, PP, as well as iron, phosphorus, and zinc. And cabbage contains vitamin C, K and many others.

However, this dish should not be given to children under two years of age, since mushrooms contain chitin, which is difficult to digest by the body.

On average, 100 g contains:

3.78 proteins;
4.28 fat;
3.59 carbohydrates;
65.16 kcal.

Recipe 11. Cauliflower and Brussels sprouts with champignons

Ingredients that will be useful to us:

Mushrooms – 0.25-0.3 kg.
Sausages – 8-9 pcs.
Cauliflower – 1 kg.
Brussels - 1.3 kg.
Vegetable oil – 8-9 tbsp. l.
Green salad (leaves) – 0.4 kg.
A little soy sauce.
Ground black pepper to taste.
Coriander and salt to taste.

Cooking algorithm:

The cabbage should be thoroughly rinsed under water, dried with kitchen towels or napkins and disassembled into several medium-sized inflorescences. Boil together with the Brussels version for 7 minutes.
The Brussels variety should be washed and boiled in a container of salted water.
Using a colander we get rid of unnecessary liquid.
We wash the lettuce leaves and cut them into thin pieces.
We thoroughly wash the mushrooms under water, peel them, remove the skin from the fruiting bodies and chop them.
Place the frying pan on the fire, pour in a little vegetable oil and heat thoroughly. Add pieces of boiled cabbage, simmer for 7 minutes, then add forest products and wait until the liquid evaporates.
Add chopped lettuce and fry for 6 minutes.
A couple of moments before complete readiness, add the required amount of soy sauce and spices. Salt and pepper.
Fry each sausage on all sides in a frying pan with vegetable oil.
To serve, place 1-2 sausages with stewed vegetables and champignons on plates.

Recipe 12. Champignon stew with cauliflower and white cabbage

Ingredients that will be useful to us:

Cauliflower – 0.3 kg.
White cabbage – 0.2 kg.
Dried mushrooms – 0.15 kg.
Carrots – 1-2 pcs.
Onion – 2 pcs.
Vegetable oil – 3 tbsp. l.
Dill - half a bunch.
Pepper and salt to taste.

Creation sequence:

We thoroughly wash the cabbage under water and separate it into several inflorescences.
We wash the cabbage white version and cut it into large pieces.
Peel the carrots, rinse and chop into strips.
Peel the onions, wash them, cut them into small pieces. Chop the dill.
Fry the carrots and onions in a frying pan with vegetable oil. We stew pieces of heads of cabbage with champignons, which need to be pre-soaked.
We add onions, carrots, salt and pepper.
Dill will be an excellent decoration for the dish.

Delicious meat in French, a recipe for your favorite dish

“French-style meat” has become a favorite dish of many people because it embodies all its best qualities: juiciness, taste, combination of ingredients, satiety and great pleasure. Preparing such a dish is not at all difficult and even the most inexperienced housewife can do it. This dish requires a completely simple set of ingredients that can be found in any grocery store.

How to prepare a tasty and juicy French-style meat dish?

Preparation:

For this recipe, you should choose the best and juiciest meat - tenderloin. If you don’t have it, you can easily use other parts: the blade, the pulp, the back and in some cases even the neck
The meat must be prepared for cooking. If you have a tenderloin, then cutting it into plates will not cause you any complications - just make a few cuts diagonally (like a sausage) and beat it a little with a hammer. Remember that the cuts should be thick - two to three centimeters because the tenderloin is tender and will become flat after beating
A baking tray is greased with vegetable oil, all the cut and beaten pieces of meat, which have been slightly salted and sprinkled with pepper (not too much), are laid out closely on it.
In a frying pan, fry one or two large onions until golden brown, adding a little salt. The onion should be cut either into rings or half rings - as large as possible
Place fried onions on each piece of meat, approximately one teaspoon of onion per piece of meat
Cut one large ripe tomato into rings; place a tomato ring on each piece of meat covered with onions.
Prepare the sauce: for this you need to mix a couple of tablespoons of full-fat mayonnaise with an egg. This sauce should be poured a little over each piece in order to bind all the ingredients together. There should not be too much sauce so that it does not spread on the baking sheet
Grate hard cheese on a coarse grater, use high-fat cheese with a bright creamy aroma
Sprinkle each piece of meat with this cheese, leaving mounds on the baking sheet
The baking sheet must be placed in the oven at a temperature of 180 degrees and the dish must be baked for thirty to forty minutes.
As soon as the crust darkens, the meat is ready; the tenderloin cooks very quickly

Recipe 13. Mushrooms with cauliflower and vegetables

Ingredients that will be useful to us:

0.2 kg cauliflower.
0.15 kg green beans.
0.1 kg of forest products.
Carrots – 2 pcs.
2-3 pods of bell pepper.
1 PC. red onion.
2 tbsp. l. soybean oil.
1 tbsp. l. soy sauce.
1 tsp. rice vinegar.

Cooking algorithm:

The cabbage should be thoroughly washed and disassembled into several inflorescences. Wash the green beans.
Peel the fruiting bodies and cut into small slices.
Two carrots should be peeled, washed and cut into cubes.
Chop the onion into half rings.
Remove the seeds from the bell pepper and cut into strips.
Heat a frying pan and fry forest products with carrots in vegetable oil for 7 minutes. Don't forget to stir.
We add the remaining vegetables. Set the fire to low. We use the lid.
Rice vinegar should be mixed with soy sauce, and pour the prepared mixture over a container with vegetables. Stir and turn off the heat.
Cool and serve on dishes.

Thus, there are a huge number of quick, tasty and healthy recipes that you can please your relatives and friends with. The dishes are suitable for both festive and everyday tables.

To summarize

Cauliflower in a slow cooker is a tasty and satisfying dish that can be prepared in several ways: fry, stew, steam or bake. In any case, you get delicious vegetables with a bright aftertaste and delicate aroma. At the same time, the recipes are not particularly complex or expensive ingredients. Almost all recipes are budget-friendly and easy to implement.

Write in the comments which recipe you liked best, and also ask any questions you have. Be sure to tell your friends and family about cauliflower and how to prepare it, as well as about the Multivarnik website. Bon appetit, goodbye!