Cauliflower with potatoes in the oven. Cauliflower with potatoes Potatoes with cauliflower and cheese

Step 1: Prepare raw vegetables.

First of all, turn on the stove, place a full kettle of regular running water on it and bring the liquid to a boil. After using a knife to cut raw vegetables, peel the onions, ginger root, garlic, and cut off the stalk of the chili pepper and gut it from the seeds. Then we wash them under cold running water along with the cauliflower, potatoes in their skins and a bunch of cilantro.


Then we separate the cauliflower into inflorescences and put them in a deep saucepan. We also place the unpeeled potato tubers in a separate deep pan. Dry the rest of the vegetables with paper kitchen towels, and shake the greens over the sink to get rid of excess water.

Step 2: Blanch the tomatoes.

While the vegetables were being prepared, the kettle was boiling, it’s time to start working on the tomatoes; we make a small cut on the surface of each tomato, crosswise, put them in a deep bowl and pour boiling water so that it completely covers the tomatoes.


Soak them in hot water for 5 - 7 minutes and transfer them using a slotted spoon to a bowl of cold running water. When the tomatoes have cooled, remove them from the bowl, lightly pat them with paper kitchen towels and remove the skins.


Place them on a cutting board and cut them into small cubes up to 1 centimeter in diameter. Transfer the slices to a deep plate.

Step 3: Cook cauliflower and potatoes.

While the tomatoes are soaking in boiling water, alternately fill the pan with cabbage and potatoes with regular running water so that the liquid is above the level of the vegetables by 4 – 5 centimeters and place the containers on the stove, turned on at a high level. After boiling, reduce the temperature of both burners to medium and cook the cabbage for 5 minutes. Then, helping yourself with a kitchen towel, remove the pan from the stove and dump its contents into a colander. Leave the cabbage in a colander for 5 – 7 minutes, so that the boiling water goes away and transfer it to a deep bowl.


Boil potatoes for 20 – 25 minutes until soft. We check the readiness with a table fork; if it enters the vegetable pulp gently, without pressure, then the potatoes are ready, remove them from the pan using a slotted spoon, transfer them to a deep bowl and cool together with the cabbage to room temperature.

Step 4: Chop onion, ginger, garlic, cilantro and chili pepper.

There is no point in waiting until the potatoes and cabbage cool down; we immediately begin preparing other, important products. Place the onion on a cutting board and cut it into cubes up to 1 centimeter. Next, chop the garlic cloves into small pieces. Then we chop the ginger root and chili pepper, these can be the same cubes or straws up to 5 millimeters thick. They are followed by a small bunch of cilantro, we simply chop the greens finely and leave the slices on the cutting board.

Step 5: Prepare boiled potatoes.

After the potatoes have cooled, remove the peel, place the vegetable on a cutting board and cut into large cubes of 2 to 3 centimeters. Transfer the slices into a deep bowl. We also put salt and all the spices indicated in the ingredients on the kitchen table.

Step 6: fry the boiled potatoes.

It's time to start preparing the dish. Turn the stove on to medium level and place a frying pan on it with 2 tablespoons of vegetable oil. When the fat is hot, carefully place the potato cubes on the bottom of the frying pan and fry them, stirring with a kitchen spatula until lightly golden brown. This process will take approximately 5 – 7 minutes. After the potatoes are fried, transfer them back to the bowl and pour a new portion of vegetable oil into the frying pan, that is, another 1 - 2 tablespoons.

Step 7: fry the cabbage.

Heat the oil again and also carefully lower the cabbage inflorescences into it. Fry them until golden brown, stirring occasionally with a kitchen spatula to ensure even frying.


In about 7 – 8 minutes the vegetable will take on the desired color, transfer the cabbage back to the bowl with the potatoes.

Step 8: Bring the dish to full readiness.

Do not turn off the stove, place a clean frying pan on it and pour the remaining oil into it - 1 - 2 tablespoons. Lightly heat the fat and add onion and garlic into it. Stir-fry the vegetables for 2 – 3 minutes until light golden brown and translucent. Then add chopped ginger and chili pepper to the pan, add the required amount of cumin, coriander, turmeric and add chopped tomatoes. Let's simmer everything around 45 minutes.


When the tomatoes release their juice and soften, add fried potatoes, cabbage, cilantro and salt to taste. Mix all the ingredients of the dish until smooth, cover the pan with a lid and simmer for 5 minutes. Then turn off the stove and leave the vegetable yummy under the lid for another 5 – 6 minutes. After a while, arrange the aromatic dish in portions on plates and serve.

Step 9: Serve cauliflower with potatoes.

Cauliflower with potatoes is served hot as a main course or as a side dish for meat, fish or poultry dishes. If desired, each serving of this dish can be sprinkled with fresh, finely chopped dill, cilantro or parsley. This dish can also be supplemented with fresh vegetable salads, marinades or pickles. Enjoy!

Bon appetit!

The set of spices can be adjusted as desired by varying their quantity; it can also be supplemented with such spices as white allspice, ground bay leaf, savory, sage, and these are just a few of all the possible options.

Instead of fresh chili peppers and ginger, you can use dried and crushed versions of these ingredients.

Instead of fresh tomatoes, you can use canned tomatoes in their own juice without skin or tomato juice (250 milliliters).

Instead of cilantro, you can use dill or parsley.

To feed the whole family tasty and satisfying, you should make a delicious cabbage casserole with potatoes. This combination of vegetables is very organic. That is why the finished dish turns out nutritious and tasty. The peculiarity of this recipe is that a special filling of milk, several eggs and hard cheese is prepared separately for it. It is the last ingredient that gives the culinary composition a special gastronomic value. After all, there is hardly anyone who will refuse to enjoy the pleasant crispy crust, which is good both warm and cold.

Cooking time – 1 hour.Number of servings – 6.

Ingredients

To make an original casserole that is equally suitable for lunch and dinner, you will need to use the simplest ingredients. All this can be purchased both at the market and in the supermarket. Here is a list of required components:

• potatoes – 500 g;
• cauliflower – 500 g;
• hard cheese – 80 g;
• milk 3.2% fat – 350 ml;
• large eggs - 3 pcs.;
• butter – 30 g;
• salt and spices - to taste.

How to cook a delicious cabbage casserole with potatoes

There is nothing difficult in preparing an original, hearty and very tasty dish. At the same time, it turns out to be incredibly useful, because the “main” vegetable, which is the basis of the casserole, contains a lot of vitamins and valuable elements for excellent well-being.

1. The first step is to prepare all the ingredients that are indicated in the list above.

1. Now it’s time to tackle the potatoes. The root vegetable will need to be peeled. Vegetables should be washed and placed in a saucepan with high sides. The potatoes must be filled with cold water and placed on the stove. The heat is set to medium. Vegetables need to be cooked for a quarter of an hour from the moment they boil.

On a note! The water for boiling potatoes for casserole should be lightly salted.

1. Next you need to tackle the cauliflower. The vegetable should be disassembled into small individual inflorescences. The workpiece is filled with cold water, which is slightly diluted with salt. The cauliflower should be soaked in the resulting solution for about 10 minutes. Then the inflorescences will need to be discarded in a colander and rinsed thoroughly in running water, after which the vegetable preparations are sent to the pan. Boil them in salted boiling water for 5 minutes.

1. All vegetables will need to be cooled slightly. Now you need to take a heat-resistant form. Potatoes are cut into thin slices and placed on the bottom of the container. The slices should be seasoned with spices and a little salt added.

1. The next layer is laid out with cauliflower inflorescences. It also needs to be sprinkled with a little seasoning and salt.

1. You need to cut the butter into thin slices. They cover vegetables.

1. Next you will need to fill. To do this, mix eggs and milk in a separate bowl. The mixture is diluted with salt and whipped.

1. The finished dressing is evenly poured over the vegetable stock.

1. The whole thing is covered with cheese shavings on top. The form with the future casserole must be sent to the oven, preheated to 190 degrees. Bake the vegetable dish for 35 minutes. A sign of readiness will be the formation of an appetizing golden crust.

Today on the agenda is cauliflower casserole with potatoes in the oven. The dish is simple, tasty and not too high in calories, since it contains no cheese or meat products. You can use any vegetables you like as a filling or add frozen mixtures if you are cooking in the winter. In general, any casserole is a culinary construction kit; you can put small portions of food into it, provided that they are combined with each other and have approximately the same baking time. For example, in this recipe, fried onions, carrots and tomatoes are added, and the filling is made from eggs with sour cream and spices - very tasty, juicy and aromatic. So feel free to experiment!

To make the vegetables bake faster, pre-boil the potatoes and cauliflower, and sauté the onions, carrots and tomatoes in oil with added spices. The casserole has a wonderful taste, it can be eaten without any additions like meat or chicken cutlets.

Ingredients:

• cauliflower – 300 g (inflorescences);
• potatoes – 2 pcs;
• carrots – 1 piece;
• tomatoes – 2 pcs;
• onions – 1 piece;
• low-fat sour cream 10% – 150 ml;
• eggs – 2 pcs;
• Sunflower oil – 2 tbsp. l;
• salt - to taste;
• turmeric – 2 pinches (optional);
• black pepper, paprika - to taste.

How to cook vegetable cauliflower casserole with potatoes. Recipe

Grate the carrots through a coarse grater and chop the onion into small cubes. We do not remove the skin from the tomato; it does not interfere with the finished dish; we immediately cut it into pieces of any size. We divide the cabbage into small inflorescences.

Place the inflorescences in salted boiling water for a couple of minutes, just to change the color to translucent. We drain the water and leave the cabbage in a colander.

Sauté the onion slices in hot oil until soft. Add carrots and tomatoes, mix and simmer for a few minutes.

When the tomatoes are fried, transfer the steamed inflorescences and mix with mixed vegetables.

Soak in oil, add spices, a little turmeric for a more appetizing color. If you are cooking for children, use non-spicy spices with a pleasant aroma: paprika, nutmeg, Provençal mixture.

Boil the potatoes in advance in water with added salt or steam them in their skins. Cool, cut into pucks or slices.

It is more convenient to prepare a vegetable casserole by adding cauliflower and potatoes in portioned molds or in a frying pan or pan with sides. Place potatoes on the bottom of a greased pan.

Place fried vegetables on top. Lightly compact so that there is little space left from the top.

To make the filling, combine eggs, sour cream, salt and turmeric. Whisk, combining the ingredients into a homogeneous mass. If it turns out very thick, add a little water or cabbage broth.

Pour the filling into the mold, completely covering the assorted vegetables.

Place on the grill on the middle tier. The cauliflower casserole with potatoes is prepared in the oven for 20-25 minutes, the top should become dense and covered with a golden brown crust.

Take out the casserole and leave to cool for a while. What’s great about vegetable casserole is that you can serve it hot, without waiting until it’s completely cool.

When serving, it’s a good idea to complement the cabbage casserole with potatoes with sour cream, sour cream sauce; a light salad will also work great. And from the remaining inflorescences you can cook a delicious dinner -. Bon appetit!

Vegetables are a source of many essential substances for humans. Cauliflower, for example, contains a special form of cellulose that is easily absorbed by the body, the essential amino acids arginine and lysine, as well as a number of minerals, vitamins and proteins.

Vegetable dishes, cooked, retain most of their properties, nutrients and taste. They contain a large amount of pectin substances, mineral salts, microelements, and also belong to dietary and low-calorie products. Vegetable dishes with cauliflower are indispensable for those who monitor their health and figure.

The calorie content of vegetable dishes is 30 - 60 kcal per 100 g. This indicator depends on the ingredients, as well as sauces and method of preparation. Baked vegetables contain on average 15-20 g of protein, 2-4 g of fat, 18-24 g of carbohydrates.

Recipe options with photos

Baked dish with green beans

Ingredients:

• green beans 100 g;
• cauliflower 300 g;
• Brussels sprouts 200 g;
• garlic 1 clove;
• pink pepper 1 tsp;
• hard cheese 100 g;
• salt and spices to taste.

Preparation:

1. Wash the vegetables well, soak the Brussels sprouts and cauliflower in boiling water for 3-5 minutes.
2. Cut the green beans into small pieces 3-5 cm long.
3. Cauliflower must be disassembled into inflorescences.
4. Place the cauliflower in a baking dish and add the sauce to it.
5. Chopped garlic is also added there.
6. Bean pods and Brussels sprouts are laid out in random order.
7. Everything is sprinkled with pink pepper on top and goes into the oven.
8. The dish is baked in an oven preheated to 200°C for 30-40 minutes.
9. About 15 minutes before the casserole is ready, take it out and sprinkle with pre-grated cheese.

Sauce ingredients:

• broccoli 300 g;
• butter 50 g;
• milk 100 ml;
• flour 3 tbsp. l.

Preparing the sauce:

1. Boil broccoli for 10 minutes.
2. Add butter, flour and milk.
3. Everything is mixed and boiled for another 2-3 minutes.
4. Remove the mixture from heat and let cool.
5. Grind the entire mixture until smooth using a blender.

We invite you to watch a video on how to prepare cauliflower and green bean casserole:

With green beans and garlic

Ingredients:

• green beans 200 g;
• cauliflower 300-500 g;
• vegetable oil 1-2 tbsp;
• garlic 1-2 cloves;
• Provencal herbs, pepper, salt - to taste;
• If desired, you can add cumin seeds, sesame seeds, mustard seeds and a little lemon juice for aroma and taste.

Preparation:

1. Prepare the vegetables: wash everything, divide the cabbage into inflorescences, defrost the green beans, chop if necessary.
2. Mix vegetables, garlic and seasonings in a bowl.
3. Grease a baking dish with oil and place the vegetable mixture in it.
4. Place the dish in the oven at a temperature of 200-220°C.
5. Bake for 30-40 minutes, stirring occasionally.
6. When serving, you can sprinkle with grated cheese.

With potatoes

Ingredients:

• potatoes 400 g;
• cauliflower 300 g;
• onion 1 pc.;
• garlic 1 clove;
• cheese 150 g;
• vegetable oil 2 tbsp;
• spices to taste.

Preparation:

1. Prepare the vegetables: wash everything, peel the potatoes, divide the cabbage into inflorescences.
2. Cut the onion into half rings and the potatoes into cubes.
3. Fry the potatoes in a frying pan until half cooked.
4. Blanch the inflorescences in boiling water for 3-5 minutes and add to the potatoes.
5. Add onion to the mixture of potatoes and cabbage and simmer for 3-4 minutes.
6. Place vegetables on a baking sheet, sprinkle with spices and cheese.
7. Place the workpiece in an oven preheated to 180°C and bake for 25-30 minutes.

Casserole with potatoes

Ingredients:

• boiled potatoes 200 g;
• cauliflower 300 g;
• carrots 1 pc.;
• onion 1 pc.;
• chicken eggs 2 pcs.;
• sour cream 2 tbsp;
• salt, spices to taste;
• vegetable oil 2 tbsp.

Preparation:

1. Wash and peel the vegetables.
2. Boil the inflorescences for 3-5 minutes in salted water.
3. Cut the potatoes into cubes and cook until half cooked.
4. Grate the carrots on a coarse grater.
5. Cut the onion into half rings.
6. Sauté onions and carrots in a frying pan.
7. Grease a baking dish with oil, lay out potatoes and cauliflower.
8. Onions and carrots are evenly placed on top of the vegetables.
9. Beat eggs with sour cream, spices and salt to taste and pour this mixture over the vegetables.
10. Keep it heated to 200°C for 20-30 minutes until the filling appears golden brown.
11. After baking, let the dish sit in the oven for 3 minutes.

With zucchini

Ingredients:

• zucchini 1 kg;
• cauliflower 1 kg;
• onions 1-2 pcs.;
• carrots 1-2 pcs.;
• milk 100 ml;
• salt, spices to taste;
• hard cheese 200g.

Preparation:

1. Wash and peel all the vegetables, disassemble the cauliflower into inflorescences and cook them for 3-5 minutes.
2. Simmer the finely chopped onion and grated carrots over low heat.
3. Cut the zucchini into cubes and place in a baking dish, pre-greased with oil.
4. Add the prepared roast to the zucchini, add spices and stir.
5. The inflorescences are mixed with zucchini and fried, pour milk over the vegetables.
6. Sprinkle the entire surface of the dish with grated cheese and place it in an oven preheated to 200°C.
7. Bake for 40-50 minutes.

The dish is served chilled.

Stew with zucchini

Ingredients:

• zucchini 2 pcs.;
• cauliflower 1 head;
• carrots 1 pc.;
• onion 1 pc.;
• 3 chicken eggs;
• sour cream/mayonnaise 150g;
• salt, spices to taste;
• vegetable oil for frying.

Preparation:

1. All vegetables are washed and peeled, and the cabbage is divided into inflorescences.
2. Frying is made from grated carrots and finely chopped onions.
3. The zucchini is cut into small cubes.
4. Inflorescences, zucchini, and frying are placed in a baking dish.
5. Salt the mixture and add spices.
6. Mix eggs with sour cream or mayonnaise and mix with vegetables.
7. Bake in the oven for 20-25 minutes at 180°C, stirring occasionally.
8. Served both warm and cold.

If desired, you can add green peas to the dish before serving. This will give the dish a special piquancy.

With broccoli

Ingredients:

• broccoli 300 g;
• cauliflower 300 g;
• garlic 2 cloves;
• coriander seeds 1 tsp;
• vegetable oil 1 tbsp. l.;
• salt and pepper to taste.

Preparation:

1. Wash broccoli and cauliflower inflorescences in running water.
2. Grind the garlic and coriander seeds.
3. Add salt and oil to the spices and combine with vegetables.
4. Mix the resulting mixture with vegetables and let it brew for a little – 5-10 minutes.
5. Place vegetables on a baking sheet and bake for 30-35 minutes at 200°C.

We invite you to watch a video on how to prepare broccoli and cauliflower casserole:

With added cheese

Ingredients:

• broccoli 400 g;
• cauliflower 400 g;
• cream 10-15% 500 ml.;
• hard cheese 150 g;
• flour 20 g;
• butter 30 g;
• salt pepper.

Preparation:

1. Boil the cauliflower and broccoli florets for 5 minutes.
2. Fry the flour in a frying pan with butter, add cream and bring the mixture to a boil.
3. Add grated cheese to the pan with flour and cream and cook until then. until it melts.
4. Season the cream and cheese mixture with salt and pepper.
5. Place the vegetables in a baking dish and pour over the prepared sauce.
6. Place the dish in the oven for about 30 minutes at 180°C until golden brown.

You can find out more about how to bake cauliflower with cheese.

We invite you to watch a video on how to cook baked cauliflower with cheese sauce:

With sweet peppers in foil

Ingredients:

• sweet pepper 2 pcs.;
• cauliflower 1 head;
• greens 30 g;
• vegetable oil 1 tbsp;
• spices to taste.

Preparation:

1. Wash the cauliflower, dry it and divide it into inflorescences.
2. Remove seeds and stems from sweet bell peppers and cut into thin strips.
3. Wash and chop the greens (the more of this ingredient, the tastier the dish will be).
4. Place the ingredients of the dish in a convenient container and sprinkle with vegetable oil (preferably olive oil).
5. Salt the vegetables and add spices, place on a sheet of foil.
6. Wrap a sheet of foil in an envelope and place in an oven preheated to 220°C.
7. Bake for 20-30 minutes.

We invite you to watch a video on how to prepare cauliflower and sweet pepper casserole in foil:

With capers

Ingredients:

• cauliflower 400 g;
• sweet pepper 4 pcs.;
• olive oil 3 tbsp;
• lemon juice 2 tsp;
• capers 100 g;
• salt and spices.

Preparation:

1. Wash the vegetables, separate the cabbage into inflorescences, peel the pepper and cut into strips.
2. Mix vegetables, spices and oil in a bowl and place everything on a baking sheet.
3. Bake at 200°C for approximately 20 minutes.
4. Lemon juice, capers and olive oil are mixed and spices are added, after which the finished dish is mixed with this sauce. The remaining capers can be used to garnish the baked vegetables when serving.

With tomatoes

Ingredients:

• cauliflower 500 g;
• tomatoes 300 g;
• sour cream 200 g;
• hard cheese 100 g;
• garlic 3-4 cloves;
• spices, salt, pepper and nutmeg to taste.

Preparation:

1. The head of cauliflower is blanched for 5 minutes, after which it is disassembled into inflorescences.
2. Sour cream is mixed with grated garlic, spices, nutmeg, and salt.
3. Cut the tomatoes into small cubes.
4. Place the cauliflower on the bottom of the pan and distribute the chopped tomatoes on top.
5. Vegetables are poured with sour cream sauce and sprinkled with cheese.
6. The dish is prepared for 30-40 minutes at 200°C.

We invite you to watch a video on how to prepare cauliflower and tomato casserole:

With tomatoes and white wine

Ingredients:

• cauliflower 1 pc.;
• red bell pepper 1 pc.;
• leek 1 pc.;
• tomatoes 2 pcs.;
• dill 3 branches;
• garlic 2 cloves;
• hard cheese 150 g;
• butter 2 tbsp;
• white wine 3 tbsp;
• salt and spices to taste.

Preparation:

1. The cabbage must be disassembled into inflorescences and boiled in a mixture of water and wine for 3 minutes.
2. Chop the white part of the leek, sweet pepper and grate the garlic.
3. Fry the onion in a frying pan, add pepper and garlic and simmer for 10 minutes over low heat under the lid.
4. Grease a baking dish with oil, place cabbage and tomato slices in it, add salt and pepper to taste.
5. Spread the mixture from the frying pan on top, sprinkle with dill and grated cheese.
6. The dish is baked for 20-30 minutes at 200-220°C.

A few quick recipes

You can bake cauliflower with any vegetables and sauces faster using a baking sleeve. In this case, the dishes will turn out juicy and retain their natural juice.

Ceramic casserole pots can also be used for batch-cooking casseroles. and other recipes for cauliflower with vegetables.

Serving options

Vegetable dishes can be tasty and varied. These are indispensable assistants in proper nutrition, which guarantees health benefits and maintaining good physical shape. Combinations of vegetables from the proposed recipes will help you experience all the richness of flavors, and all kinds of sauces and favorite spices will help you diversify your dishes.

Cauliflower dishes are popular all over the world. This vegetable occupies an important place in the diet of people who care about their health. After all, cauliflower contains many microelements and vitamins necessary for the human body.

Cauliflower goes well with almost all foods. It can be fried, boiled, stewed or baked.

I propose to prepare a simple dish that can serve as a complete lunch - bake cauliflower with potatoes in the oven.

Let's prepare the products according to the list.

Peel the potatoes, add water and cook for 15 minutes after boiling in lightly salted water.

Separate the cauliflower into florets and soak for 10-15 minutes in cold salted water. Then we wash it and put it in a pan with salted boiling water, cook for 5-6 minutes.

Cool the boiled vegetables until half cooked.

Place potatoes cut into medium-thick slices into a baking dish. Let's add a little salt and pepper.

Place cauliflower on top of the potatoes. Lightly sprinkle with salt and pepper.

Cut the butter into thin slices and place on top of the cabbage.

Preparing the filling. Pour milk into the container, beat in the eggs, add salt and beat well.

Pour the finished filling evenly into the mold.

Sprinkle grated cheese on top. Place the pan with cauliflower and potatoes in an oven preheated to 190 degrees for about 30-40 minutes, until golden brown.

Cauliflower with potatoes in the oven turns out tasty and tender. I'm sure you will like this dish.