Cauliflower baked in the oven with vegetables. Cauliflower with eggplant Cauliflower with eggplant recipes
Very tasty, tender and juicy vegetable casserole!
Compound:
shape 21x21 cm
eggplants - 2 pieces (400 gr.)
cauliflower - 600 gr.
onion - 1 piece (100 gr.)
sweet bell pepper - 3 pieces (250 gr.)
olive oil for frying - 4 tablespoons
sour cream - 250 gr.
eggs - 3 pieces
cheese - 200 gr.
salt - to taste
ground black pepper
Preparation:
Wash the eggplants, cut into cubes, place in a bowl, add 1 tablespoon of salt and add water.
Leave for 30-40 minutes.
Rinse the cauliflower thoroughly and boil until half cooked in salted water.
Drain the water, cool the cabbage, separate it into florets and place in a bowl.
Wash the pepper, remove seeds, cut into cubes.
And place in a bowl with the cauliflower.
Peel the onion, wash it, finely chop it and fry it in olive oil.
Rinse the eggplants from salt, squeeze out excess water and place in a saucepan with the onions, fry.
Place the fried eggplants in a bowl with the rest of the vegetables.
Mix.
Place vegetables in a baking dish.
To prepare the filling: mix grated cheese, eggs and sour cream. Add salt and pepper to taste.
Pour the resulting mixture over the vegetables.
Cooking time: 60
The cauliflower in this recipe is baked in the oven with vegetables under a tomato dressing made from fresh tomatoes and garlic. The vegetables release juice, which is mixed with the dressing to create a flavorful and juicy second course. In addition, this method of baking allows you to avoid using oil, which reduces the calorie content of the dish to a minimum.
Ingredients:
- cauliflower,
- eggplant,
- 2 zucchini,
- bell pepper,
- 2 large tomatoes,
- a clove of garlic,
- salt,
- pepper,
- parsley.
How to cook at home
We separate the cabbage into inflorescences and chop into smaller pieces. Peel the pepper from seeds and cut into small cubes.
Cut the eggplant into cubes approximately the size of a pepper. I do not soak eggplant in salt water, although some people do so to release the bitterness.
Cut zucchini or zucchini into large pieces. Place all the vegetables on a baking sheet, mix and add salt.
Prepare tomato dressing. Place the tomatoes in a blender bowl (they need to be cut into several parts, removing the stem), a clove of garlic, a little parsley, salt and season with black pepper.
Blend with an immersion blender to a liquid puree.
Season the vegetables on a baking sheet with the resulting tomato sauce, stir so that the sauce envelops all the pieces of vegetables.
Place the baking sheet in the preheated oven. Vegetables need to be baked at 200 degrees for 45 minutes. Cabbage takes the longest to cook, which is why we cut it smaller.
Cauliflower baked in the oven with vegetables is ready. The dish turns out to be lean, low-calorie and vegetarian. The sauce adds a special taste and juiciness, and a variety of vegetables complement each other both in taste and in their beneficial properties.
And if you want to make a cold appetizer from cauliflower, I recommend trying
Let's take cauliflower with eggplant. Wash the eggplants and remove the skins using a vegetable peeler. In this case, I did not soak the eggplants.
Cut the eggplants into thin slices.
Heat a frying pan, place eggplants on a dry surface of the pan, fry until half cooked on both sides. If the eggplants still stick in your frying pan, you should add a little vegetable oil.
Fill the pan with water, bring to a boil, add salt. Divide the cauliflower into florets. Place the cabbage in boiling water, cook for no more than five minutes, then pour cold water over it.
Cut the cooled cauliflower into slices. You can forget about this ingredient for a while.
At the same time as frying the eggplants, you can cook the bechamel sauce.
Add butter to a thick-bottomed saucepan, melt, add flour, now you need to stir vigorously with a spatula until the mass is homogeneous and the flour is cooked.
Now pour in the milk in three additions, stirring thoroughly each time so that no lumps form. Now you can lightly salt the sauce and add nutmeg. Next, cook the sauce, stirring constantly, until it begins to thicken.
It’s better to pour the sauce into another container, as it will continue to boil in the pan and become too thick, which we don’t want. While the sauce is still hot, cover it with cling film so that it fits snugly to the surface of the sauce (this will prevent the sauce from chapping and a crust forming).
As soon as you have finished frying the eggplants, pour vegetable oil into the same frying pan, heat it, add onion and garlic, fry the vegetables until golden brown. Next, add minced meat, salt and pepper as much as you like, add oregano, fry, stirring constantly. The minced meat should not be fried for a long time; it should be crumbly. Now add tomato paste, stir, simmer for another 5 minutes.
Preheat the oven to 180 degrees.
Now you can start shaping the dish. Grease the mold with vegetable oil, although this is not necessary; the vegetables will give juice. Place a layer of eggplant on the bottom of the mold; add a little salt.
Next, place a layer of cauliflower on the eggplants.
Then distribute half of the minced meat evenly. Then repeat the operations.
Raw vegetables are healthy and this is an undeniable fact, but dishes made from baked vegetables are doubly healthy. For example, nutritionists claim that boiled or baked carrots are better absorbed by the body than raw ones.
Eggplants have the ability to reduce cholesterol levels in the circulatory system: when these fruits are consumed, cholesterol enters the bile and is quickly eliminated from the body. Cauliflower is good because it is low in calories and has a large amount of vitamin C, as well as potassium, which is more than in other types of cabbage.
It’s not customary to eat “little blue ones” raw, but what a delicious casserole of eggplant and cauliflower with minced meat it turns out – you’ll lick your fingers! Vegetable casseroles are good not only because they are tasty and healthy, but also because there are a lot of budget options, plus their preparation saves a lot of time for housewives.
Absolutely everything goes into the casserole, and what could be simpler - cut the vegetables beautifully or grate them with some kind of shaped grater, place them in layers in a fireproof dish and pour sour cream or mayonnaise on top, maybe cream or garlic tomato sauce. This could make such a nice dinner!
Eggplant and cauliflower casserole is very simple, but each time its composition can be changed according to your needs and desires. Fantasy in culinary matters should have no limits, and therefore you can easily prepare a festive dish from a simple dish by adding meat to it, or vice versa, by removing some ingredient and turning it into a vegetarian dish.
What you need to prepare eggplant and cauliflower casserole with minced meat:
- Eggplants – 2 strong young fruits
- Onions – 2 heads
- Cauliflower -1 head
- Hard cheese – 195 g
- Minced meat – 200 g
- Onion - 1 head
- egg - 1 piece
- Milk -100g
- Vegetable oil for frying
How to cook:
It will be better to cook eggplants young, then it is not necessary to soak them, cut them into cubes and immediately fry them, sprinkle them with spices, add finely chopped onions to them and also fry them.
Place the eggplants in a baking dish with the bottom layer.
Disassemble the cabbage inflorescences into smaller ones and boil them in boiling water, and to prevent them from changing their color, you need to add a few citric acid crystals to the water. Cooking time for cabbage is no more than 5 minutes. Next, you can fry the cabbage in a frying pan.
Salt the minced meat and place it in a second layer in a casserole dish.
Place the last layer of cauliflower.
Beat the egg with milk, add salt, add spices to taste and pour this mixture over the casserole..
Cover with grated cheese and bake for half an hour.
The casserole of eggplant and cauliflower with minced meat is ready, divide into portions and serve!
Calories: Not specified
Cooking time: Not indicated
The casserole can be prepared from almost any product. Considering that there are still plenty of fresh vegetables and the cauliflower season is in full swing, let’s take a little of everything and prepare a delicious and healthy vegetable casserole. Eggplants go especially well with cauliflower; they give the tender cabbage a slight spiciness, and the cabbage, in turn, makes the casserole juicy. But you can also try.
To make the taste of baked vegetables more rich, add some carrots, fried onions and tomatoes. We will make the filling from a mixture of eggs, milk and spices. If you wish, you can use cream instead of milk, but it will be much higher in calories. The same applies to cheese - if a cheese crust on a casserole is fundamentally important to you, sprinkle the vegetables with a layer of grated cheese about five minutes before they are ready. If the calorie content of the finished dish is in the foreground, then you can skip the cheese; the casserole will be very tasty without it.
Cauliflower casserole with eggplant - recipe with photo
Ingredients:
- eggplants – 1 large or two medium ones;
- cauliflower – 200 g (florets only);
- onion – 1 piece;
- carrots – 1 piece;
- tomatoes – 2 pcs;
- egg – 2 pcs;
- milk – 0.5 cups;
- salt - to taste;
- vegetable oil – 2-3 tbsp. l;
- red pepper or paprika, basil or oregano – 0.5 tsp each;
- hard cheese – 50-70 g (optional);
- sour cream, tomato sauce, herbs - for serving the casserole.
How to cook with photos step by step
Peel the eggplants, cut into thick circles, then cut into 4-6 pieces.
Pour into a colander (sieve), salt with coarse salt at the rate of 0.5 teaspoons of table salt per eggplant. Stir and leave for 10-15 minutes. The eggplants will give juice, and the bitterness will go away with it.
Separate the cauliflower into small pieces. Place in salted boiling water and cook for 3-4 minutes until almost done. Drain the water and let the cabbage cool slightly. You need to boil cabbage for two reasons: to make it bake faster and to get rid of the unpleasant cabbage taste and smell.
We have cabbage and eggplant ready - these are the main ingredients of the casserole. Now you can move on to other vegetables. Peel the onions and carrots, cut the onion into cubes, carrots into thin strips or segments.
Heat the oil in a frying pan. First pour the onion into the hot oil; in a couple of minutes it will give off its aroma to the oil and fry a little. Add carrots to the onions. Continue frying for a few more minutes until the carrots are soft.
Rinse the eggplants with cold water and rinse off the salt. Squeeze lightly and pour into the pan with the fried vegetables. Be careful! When eggplants fall into a hot frying pan, the oil begins to splatter.
Fry the eggplants over low heat until cooked. Add salt to taste. 
Place in pan along with onions and carrots.
We place cauliflower on the eggplants, fill the remaining space with either small cabbage inflorescences or pieces of tomatoes (tomatoes can be laid out in a separate layer).
To make the filling, beat the eggs with salt, paprika and basil. Add milk, beat again until smooth. Instead of milk, add cream to the casserole or beat eggs with water (if you need a completely dietary option or if there is no milk).
Pour the prepared filling over the vegetables in the mold. You can prepare the casserole in one large form or in two or three servings.
Place the cauliflower casserole with eggplant in a hot oven, cook at 200 degrees for about 25-30 minutes. For a large pan, the baking time increases by 10-15 minutes. You need to be guided by the consistency of the top of the casserole - if the layer is dense, you can take it out, sprinkle it with cheese and bake for a few more minutes until the cheese melts. If there are any liquid spots left, cook on the top rack of the oven. You can serve the vegetable casserole hot, cooled or warm, adding sour cream, sour cream or
