Cauliflower puree: basic methods of preparation and preparation for the winter

Selecting and preparing cauliflower

Puree can be made from either fresh cabbage or frozen. Preference is undoubtedly given to the first option. This issue is not discussed at all if the dish is being prepared for a baby.

Consider the rules for choosing a head of cauliflower:

• the head of cabbage should be dense and elastic;
• the inflorescences should be located as closely as possible to each other and have a light beige color;
• the green leaf mass should fit tightly around the head;
• Any darkening or damage is unacceptable.

Initially, the head of cabbage is disassembled into large inflorescences and washed under running water.

If the puree is being prepared for a baby, then large shoots additionally need to be soaked in a saline solution. To do this, dilute 2 tablespoons of sea or table salt in a liter of water. After the crystals have dissolved, the cabbage is immersed in the liquid for half an hour. This manipulation allows you to get rid of small insects that may have chosen the vegetable.

After soaking, large shoots are rinsed again and disassembled into small inflorescences. It's time to start processing the vegetable.

Methods for cooking cabbage for puree

There are several ways to boil cauliflower until soft. Let's look at each of them in detail:

• On the stove. The processed inflorescences are placed in boiling water and boiled for 15 - 20 minutes over medium heat. It is better to keep the lid tightly closed so that water-soluble vitamins do not evaporate.
• In a slow cooker. Cauliflower can be cooked using the “Stew” mode by adding a small amount of water to the bowl. In this case, the cabbage processing time is 15 minutes. The multicooker lid must be closed. Another option is to use the “Steam” function and boil the vegetable in a special bowl for 20 minutes after the liquid boils.

• In a steamer. If you prefer to use a double boiler, you will also need to cook the cauliflower florets in it for 20 minutes.
• In the microwave. The inflorescences are placed in a container suitable for use in microwave ovens and water is added. For 1 kilogram of cauliflower you will need 100 grams of liquid. The top of the cup is loosely covered with a lid or plastic bag. Cook the vegetable at maximum power for 5 minutes. After the specified time, check the readiness of the cabbage. This can be done using a kitchen knife or fork.If the tools do not penetrate inside well, then continue cooking at the same mode for another 3 minutes.
• In the oven. The cabbage is placed in a small baking tray and almost completely filled with water. Cook the inflorescences in the oven for 25 minutes. The heating temperature should be 180 - 200 degrees.

Classic recipe for making cauliflower puree

• cabbage – 1 head, total weight approximately 1 kilogram;
• butter – 50 grams;
• water or cabbage broth - 200 milliliters;
• salt – 1 teaspoon.

Prepared cabbage is thermally treated until soft by any of the methods listed above. Place half of the softened pieces in a blender bowl, add 100 milliliters of water and beat everything together until smooth. Then add the second parts of the products, salt and oil. The procedure is repeated. The finished cauliflower puree can be peppered with freshly ground pepper to taste.

Channel “Video. Recipes. Cooking" presents to your attention a recipe for making cauliflower and zucchini puree.

How can you diversify your purees?

You can add purees from other vegetables to the cabbage base. Goes great with cauliflower: carrots, onions, broccoli, pumpkin, zucchini, garlic and potatoes. You can also add chicken yolk and sour cream to the puree.

Watch the video from the “Video” channel. Recipes. Cooking", which tells in detail about preparing puree from carrots, cabbage and potatoes

Cauliflower puree for babies

Features of preparing puree for babies are as follows:

• the cabbage is thoroughly washed and soaked in saline solution;
• You need to cook cabbage in clean, preferably bottled water for baby food;
• no need to add any spices to the dish;
• the consistency of baby puree should be the same as kefir;
• You can dilute the puree with clean water, cabbage broth or breast milk;
• The oil used is olive oil, directly pressed.

Preparing puree for the winter

Vegetable puree from cauliflower is not covered for the winter, since any home preservation is contraindicated for children under 3 years of age.

The solution to this situation is freezing. Mashed potatoes without additives are packaged in small containers or plastic cups and sent deep into the freezer. Frozen cauliflower puree can be stored for approximately 10 months. The main thing is to maintain the temperature regime of the refrigeration chamber at the level of -16…-18ºС.