Let's start with dietary properties. They are truly unique. Firstly, the calorie content of 100 g of steamed cauliflower is only 25 kcal. In this sense, she is truly a champion among vegetables. And secondly, cabbage contains rare tartronic acid, which does not allow fat deposits to form in the body. Well, the number of beneficial properties that fit into these 25 kcal is simply amazing. These include glucosinolates, which prevent cancer formation; and biotin, which prevents the development of skin diseases and strengthens the nervous system; and folic acid, especially necessary for pregnant women - it reduces the risk of congenital pathologies. In addition to all of the above, cauliflower contains vitamins C, A, group B, all kinds of organic and polyunsaturated acids, starch, mineral salts of calcium, phosphorus, magnesium, sulfur, sodium, copper, manganese, iron, zinc, cobalt and molybdenum. That's how many "smart" benefits there are in cauliflower! It’s no coincidence that Mark Twain dubbed her “a college-educated cabbage.”

The same title goes to cauliflower's cousin, broccoli, which American chefs call college cabbage. In some ways, broccoli is even superior to cauliflower, although it is considered a subspecies of it. It contains more B vitamins that a person needs to maintain the cardiovascular system. And there is twice as much ascorbic acid in broccoli. In terms of its content, cabbage surpasses even oranges! In addition, broccoli is one of the main plant sources of vitamin K, which is responsible for blood clotting in our body. Well, another advantage of broccoli is its resistance to temperature fluctuations, which allows it to be grown in almost any soil.

By the way, it is precisely this property of broccoli that is associated with the old legend about how cabbage helped a small town survive during the Roman Empire. One day, Roman troops besieged the city. Its inhabitants courageously defended themselves and did not give up, even when all their food supplies were exhausted. How did they manage to withstand the blockade? The fact is that an amazing vegetable grew in the city, which saved them from starvation. In honor of the magic cabbage, the city was named Broccoli, which means “fist” in Latin. Whether this was true or not, we don’t know. One thing is certain: delicious and nutritious broccoli and cauliflower dishes are good for your health.

For 3 persons: broccoli - 0.5 heads, cauliflower - 0.5 heads, shallots - 40 g, red onions - 1 pc., red bell pepper - 0.5 pcs., yellow bell pepper - 0.5 pcs., red apples - 0.5 pcs., green beans - 50 g, corn - 50 g, green onions - 20 g, parsley - 20 g, basil - 20 g, lemons - 1 pc., olive oil - 2 tbsp. l., salt

Wash the cauliflower and broccoli, cook in salted water for 5 minutes, drain in a colander, and divide into florets. Boil green beans in salted water for 7-10 minutes, drain in a colander and cool. Peel the shallots and cut the red onions into very thin rings. Cut red and yellow bell peppers into strips. Core the apple and cut into thin slices. Separate the basil and parsley leaves from the stems (discard the stems). Cut green onions into large pieces. Mix all ingredients in a deep bowl, add corn. Season the salad with the juice of half a lemon and olive oil. Add salt. Stir gently again before serving.

Calorie content per serving 120 kcal

Cooking time 15 minutes

4 points

For 4 persons: cauliflower - 1 head, chicken fillet - 300 g, hard cheese - 200 g, garlic - 2 cloves, eggs - 3 pcs., 10% cream - 1 glass, spinach - 30 g, vegetable oil - 2 tbsp. l., ground black pepper, salt

Divide the cauliflower into florets, cook in salted water for 5 minutes, drain in a colander, and cool. In a deep bowl, beat eggs with salt and pepper. Add cream, grated cheese, finely chopped garlic. Mix everything well. Cut the chicken fillet into strips, add salt and pepper and fry in a frying pan in 1 tbsp. l. vegetable oil until golden brown. Grease the baking dish with the remaining vegetable oil. Place fried chicken fillet on the bottom and cauliflower on top of the fillet. Fill everything with egg-cream filling. Sprinkle with finely chopped spinach. Place in the oven preheated to 180°C for 35-40 minutes. When serving, you can decorate with herbs.

Calorie content per serving 265 kcal

Cooking time from 1 hour

Difficulty level on a 10-point scale 7 points

For 3 persons: broccoli - 1 head, butter - 5 tbsp. l., milk - 240 ml, flour - 60 g, 30% cream - 230 ml, hard cheese - 100 g, vegetable oil - 1 tbsp. l., ground nutmeg, ground black pepper, salt

Wash the broccoli, separate it into florets, and cook for 7 minutes in salted water. Grate the cheese on a coarse grater. Melt the butter in a deep frying pan, fry the flour in it, pour in the milk and add half the grated cheese. Bring to a boil over low heat, stirring occasionally, and add cream. Add a pinch of ground nutmeg, salt and pepper, mix well. Grease a baking dish with vegetable oil. Place the broccoli in it, pour in the creamy sauce and place in the oven preheated to 180°C for 10-15 minutes. When serving, sprinkle with remaining grated cheese.

Calorie content per serving 185 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 4 points

For 4 persons: cauliflower - 1 head, vegetable oil - 2 tbsp. l., eggs - 2 pcs., onions - 1 pc., flour - 4 tbsp. l., parsley - 20 g, cumin, ground black pepper, salt

Finely chop the onion and parsley. Cut the cauliflower into florets and cook in salted water for 7 minutes. Drain in a colander, cool and chop finely. In a deep bowl, mix cauliflower, onion, parsley and cumin. Beat in the eggs, add flour, salt and pepper, stir until smooth. Heat vegetable oil in a frying pan. Place the cabbage mixture in the pan with a tablespoon and fry on both sides. You can serve pancakes with sour cream and green onions.

Calorie content per serving 215 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 5 points

For 3 persons: broccoli - 1 head, chicken thighs - 3 pcs., bell pepper - 1 pc., green beans - 200 g, carrots - 1 pc., onion - 1 pc., cherry tomatoes - 5 pcs., olive oil - 2 tbsp. . l., thyme, paprika, ginger, ground black pepper, salt

Grease a baking dish with olive oil. Peel the onion, cut into thin rings, and place on the bottom of the pan. Wash the broccoli, divide into florets, place on the onion. Cut the carrots into small cubes and sprinkle them over the broccoli. Wash the green beans and place on the carrots. Salt and pepper. Salt the chicken thighs and rub with paprika and ginger. Place the thighs on top of the vegetables and add 150 ml of water. Cut the bell pepper into strips, tomatoes into quarters. Place them on the chicken. Sprinkle lightly with thyme. Cover the pan with foil and place in the oven preheated to 180°C. Bake for 45-50 minutes. Serve the stew hot.

Calorie content per serving 260 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 5 points

For 2 persons: broccoli - 4 inflorescences, eggs - 4 pcs., milk - 1 glass, bell pepper - 0.5 pcs., hard cheese - 80 g, butter - 50 g, ground black pepper, salt

Boil broccoli in salted water for 5 minutes. Cool, cut. Beat eggs with salt and pepper, add milk and mix well with a whisk. Cut the bell pepper into strips. Grate the cheese on a coarse grater. Melt the butter in a frying pan and lightly fry the bell pepper in it. Pour the milk-egg mixture into the pan and quickly place the broccoli on top. Fry over low heat. When the omelette has set slightly, sprinkle it with grated cheese. Cover the pan with a lid and fry for another 3-4 minutes. When serving, the omelet can be decorated with a slice of lemon and a sprig of parsley.

Calorie content per serving 188 kcal

Cooking time 20 minutes

Difficulty level on a 10-point scale 4 points

For 2 persons: cauliflower - 0.5 heads, potatoes - 1 pc., butter - 15 g, sour cream - 3 tbsp. l., bay leaf - 1 pc., cilantro - 1 sprig, onion - 1 pc., garlic - 2 cloves, French mustard - 1 tbsp. l., hard cheese - 100 g, white bread - 200 g, salt

Cut the cauliflower into florets and cook in salted water for 5 minutes. Remove from broth. Cool the cabbage and the broth in which it was cooked separately. Cut the bread into small cubes and dry in a dry frying pan. Finely chop the onion and garlic. Heat the butter in a saucepan and fry the onion and garlic in it. Add bay leaf, finely chopped potatoes, and a glass of cabbage broth. Mix well and add cauliflower. Simmer until cabbage and potatoes are soft. Add coarsely grated cheese and finely chopped cilantro. Mix everything well again and remove from heat. Remove the bay leaf from the resulting mixture, pour into a blender and blend until smooth. If the mixture is too thick, add a little more cabbage broth. Pour back into the pan. Add mustard and sour cream. Mix well, add salt and heat without bringing to a boil. Serve with croutons.

Calorie content per serving 168 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 6 points

For 3 persons: broccoli - 1 head, olive oil - 3 tbsp. l., vegetable oil - 1 cup, eggs - 2 pcs., flour - 150 g, sugar - 1 tsp, ground black pepper, salt

Wash the broccoli, separate it into florets, and boil in salted water for 5 minutes. Drain in a colander and let cool. Prepare the batter: beat eggs with salt, pepper and sugar, add olive oil, flour and 50 ml of boiled water, mix everything well. Heat vegetable oil in a deep frying pan. Dip each cabbage inflorescence in batter, fry in oil until golden brown and place on a paper towel to absorb excess fat. You can serve broccoli in batter with mayonnaise.

Calorie content per serving 164 kcal

Cooking time 20 minutes

Difficulty level on a 10-point scale 4 points

Photo: Thinkstock.com/Gettyimages.ru

Ingredients:

• Broccoli - 400 grams.
• Tomatoes - 1-2 pcs.
• Green onions - 1 bunch.
• Greens (tarragon, basil).
• Vegetable oil.
• Mustard.
• Vinegar.
• Salt and pepper.

Amazing vegetable

Broccoli salad will surprise many, however, similar dishes are very popular in Europe. It’s not surprising, because broccoli is healthy, and it also looks very bright and beautiful.

Broccoli cabbage salad will diversify your usual menu and have a beneficial effect on your health.

Broccoli is a subspecies of cauliflower. Broccoli is similar in taste and texture to asparagus, and is even called asparagus cabbage. Broccoli is an amazing vegetable; for many it is a symbol of a healthy lifestyle; dietary dishes are often prepared with this cabbage due to its low calorie content (only 28 kcal per 100 grams)

This green cabbage also contains vitamins PP, B, K and rare U, which prevents the occurrence of ulcers. Broccoli has more than twice the amount of minerals and protein as cauliflower, and is rich in calcium, potassium, iron, phosphorus and sodium, as well as folic acid and fiber.

Broccoli salad, like cauliflower salad, eaten daily, can normalize nervous and cardiac activity, improve memory, and reduce the risk of developing cancer.

There are a lot of recipes for making broccoli salads; this vegetable has a very high culinary value. Broccoli has a rather spicy taste with piquant mustard notes and goes well with other vegetables, fish and seafood, poultry, eggs, cheese, etc.

There are salad recipes for both fresh broccoli and boiled or steamed broccoli. Before preparing broccoli salad, it is enough to boil the cabbage for no longer than 2 minutes in salted water, and then cool it in ice water so that the broccoli retains its crispy texture and bright color.

You can also make salads from frozen broccoli; just defrost it before adding it to the dish.

Any broccoli salad recipe would be incomplete without a good dressing, which can be made with cream, yogurt or vinegar with vegetable oil. Seasonings, for example, garlic or ginger, nutmeg or chili pepper, as well as herbs, will also not be superfluous.

Recipes with photos will help you prepare broccoli salad for every taste, especially since there is nothing complicated in it, and everyone without exception will be satisfied with the result.

Preparation

Broccoli and tomato salad is juicy, light, and easy to prepare. It can act as an independent dish or serve as a side dish for poultry and fish.

1. When preparing broccoli salad, start by preparing the cabbage. Rinse the head of cabbage thoroughly, divide it into inflorescences and blanch in salted water for about 2-4 minutes, depending on the size. After this, immediately drain the cabbage in a colander and place in ice water until cool.
2. It is best to peel the tomatoes so that the consistency of the salad is uniform and tender. To do this, you need to immerse them in boiling water for a few seconds and then remove the skin with a knife. Cut the peeled tomatoes into medium slices.
3. Separately, prepare the dressing by mixing vinegar with mustard and, without ceasing to stir with a fork, pour in the oil.
4. Finely chop all the greens.
5. Place the vegetables in a salad bowl, pour over the dressing, add salt, sprinkle with herbs and stir. Finally, sprinkle with freshly ground black pepper.

A broccoli salad with tomatoes and eggs will be more nutritious. It is prepared in a similar way, only boiled eggs crushed with a knife are added, and mayonnaise is used instead of dressing.

Without tomatoes, you can also make a tasty and satisfying salad with broccoli and egg. It is best to boil the cabbage in water with the addition of vinegar, then add chopped leeks and chopped eggs to it. Season everything with light mayonnaise and sprinkle with herbs.

Options

You can also add cauliflower to a broccoli salad; they go well together. Seafood, in particular shrimp, ideal with tomatoes and cabbage, will help diversify the appetizer.

Crab salad with broccoli is an excellent example of a light dietary dish that is simultaneously satiating, energizing and allows you to keep your body toned. If preparing a salad with broccoli from crabs is quite expensive, then crab sticks can easily replace them. All you need is boiled broccoli and eggs, crab sticks, a few spoons of corn and mayonnaise.

Cut all ingredients in a convenient way, season and mix. Salad with broccoli and crab sticks is an excellent source of protein, so it is recommended for increased physical activity.

Another option for a protein dish is broccoli and chicken salad.

1. Whole chicken fillet should be fried in butter until golden brown, adding salt on both sides.
2. When it is ready, cut into thin slices and combine with boiled broccoli florets, sprinkle with lemon juice, salt and pour over a dressing made from a mixture of sour cream and mayonnaise.
3. Add herbs or spices if desired.

You can complement this broccoli salad with cheese or bell pepper.

A salad with broccoli and baked peppers, to which sweet apples and onions are also added, mayonnaise mixed with lemon juice and garlic is suitable for dressing.

You can and even should prepare a salad with raw broccoli, for example, tomatoes and cucumbers, bacon and raisins, cheese and corn, boiled potatoes and carrots.

I spotted this broccoli and cauliflower salad at a sanatorium for overweight patients. It is generally simple to prepare, but very tasty. At the same time, in terms of calories, thanks to broccoli and cauliflower, it is quite light, and in taste and the ratio of microelements, it is richer than from cauliflower alone. Don’t be afraid of 100 milliliters of sour cream, just use low-fat sour cream. Sour cream has several times less calories than vegetable oil. In addition, the use of sour cream allows you to avoid including vinegar in the recipe (with which cauliflower salad is often prepared when using vegetable oil dressing). Sour cream, when it gets on hot cabbage, begins to sour, and it becomes like an additional seasoning.

Those who are not on a diet and think that diet recipes are tasteless, do not be afraid - this one is tasty and very good for the intestines on the subject of “good poop”. Sorry for such unappetizing details. But if a dish has this advantage, I think it should be reported.

What it does not have is a presentable appearance. This salad definitely needs to be mixed very well, the broccoli flowers crumble and stain the white cauliflower... Moreover, there is parsley, and this incomprehensible sour cream... In short, the dish is absolutely unaesthetic, it is purely for everyday life, and not for a festive table. Well, so that no one is disappointed. If you want a beautiful broccoli and cauliflower salad, you should not stir it before serving, which means it will turn out less tasty. The rest of the cooking strategy is exactly the same.

Divide broccoli and cauliflower into inflorescences. No need to grind. It is better to cook cabbage in different pans.

Boil both cabbages in lightly salted water until done to your desired degree. For me, it comes for broccoli after 5 minutes from the moment of boiling, for cauliflower - after 12. Drain the water.

While the cabbage is cooking, don't get bored! We cut the parsley. By the way, if anyone has chervil, the chervil in this salad is also just superb! Parsley is the absolute minimum.

While cooking the cabbage, we can easily mix the dressing from sour cream, parsley, pepper and salt. Let the salt dissolve already! It is convenient to mix the dressing in the same bowl in which we will then mix the whole salad.

Add the finished cabbage to the dressing and mix everything well. At the sanatorium, broccoli and cauliflower salad was served cold, but at home we eat it wonderfully warm.

Bon appetit! Yes, I know it doesn't look too fancy, but it tastes just right!

Cauliflower and broccoli are considered dietary foods, which are rich in all kinds of elements in their composition, namely:

• vitamins A, B, C;
• fiber;
• protein;
• iron;
• calcium;
• iodine;
• as well as various kinds of natural acids.

Thus, a salad of these vegetables will help reduce the level of bad cholesterol, strengthen blood vessels, have an anti-inflammatory effect, and will also be an excellent prevention of colds.

Vegetables have a beneficial effect on brain function, improving memory. The folic acid content has a positive effect on the nervous system and women's health.

However, it should be remembered that moderation is important when consuming cabbage, like any other product.

This dish is contraindicated in the following cases: with spasms and intestinal irritation, with gastritis with high acidity, with peptic ulcers, gout and high blood pressure, as well as for allergy sufferers and those who suffer from intolerance to any of the components.

Energy value:

• calorie content – ​​61 kcal;
• proteins – 3 g;
• fats – 3 g;
• carbohydrates – 6 gr.

Step-by-step cooking instructions with photos

There are also plenty of cauliflower. Below are step-by-step instructions for preparing some of them with photos.

First of all, you need to prepare both types of cabbage in advance by washing and dividing them into small inflorescences for convenience.

Classic way

Ingredients:

• two types of cabbage - broccoli and cauliflower - 200 grams each;
• fresh greens - one bunch;
• one jar of green peas;
• olive oil – 1-2 tablespoons;
• salt and spices to taste.

Cooking method:

1. Boil the vegetables in salted water for 15 minutes, remove and cool (read about how to properly cook cauliflower and broccoli).
2. Transfer to a salad bowl, add green peas and herbs, mix everything, then pour in olive oil, add spices and salt and mix again.

The salad can be prepared in a slightly different way by adding sweet corn instead of green peas, and the olive oil can be replaced with mayonnaise or sour cream, which will give the dish a whole new flavor.

Alternative with crab sticks

Ingredients:

• cabbage mixture of cauliflower and broccoli, you can use frozen – 1 package;
• crab sticks - one package;
• four hard-boiled chicken eggs;
• sour cream and mayonnaise 1-2 tablespoons each or yogurt without additives;
• fresh herbs;
• salt and spices to taste.

Cooking method:

1. Fry the frozen vegetables lightly in a frying pan until they thaw, then add a little water and simmer until tender, for 15 minutes. Cool. Chop slightly if necessary.
2. Chop the prepared cabbage, crab sticks, eggs and fresh herbs, pour in sour cream with mayonnaise or yogurt, add salt and mix thoroughly.

An alternative way is to add celery, carrots and canned green peas to the main ingredients, seasoned with light mayonnaise mixed with lemon juice and dry herbs.

Variation with ginger-garlic sauce

Ingredients:

• cabbage of both types - 200 g each;
• cherry tomatoes – 5-7 pieces;
• bell pepper – 1 piece;
• grated or finely chopped ginger – 1-2 tablespoons;
• garlic – 3-4 cloves;
• olive oil - a couple of spoons;
• butter - about half a pack;
• spiced salt

Preparation:

1. Place olive oil on low heat, add ginger, and simmer for about 5 minutes.
2. Add crushed garlic and butter. Make sure the butter melts but does not boil.
3. Add salt and pepper to taste and cool. The gas station is ready.
4. Chop all the vegetables, boil the cabbage and lightly chop its inflorescences if necessary (you can find out how long you need to cook broccoli to make it tasty and healthy).
5. Pour in the prepared sauce and mix well.

Another option for preparing the dish is to add a teaspoon of honey and a couple of small spoons of sesame oil to the sauce, which will add piquancy and sweetness.

Nut and vegetable dish

What you will need:

• broccoli and cauliflower - half a fork of each type;
• a glass of walnuts;
• three cloves of garlic;
• mayonnaise - a couple of spoons for dressing;
• greens, salt, pepper to taste.

How to cook:

1. Separate the pre-boiled cabbage from the hard stems and chop it not too finely.
2. Chop the nuts, also not too finely.
3. Season with mayonnaise and crushed garlic, add salt, mix and leave to soak for several hours in the refrigerator.
4. When the dish is marinated, add fresh herbs.

You can diversify the dish by adding salty cheese, and instead of mayonnaise, use sour cream or unsweetened yogurt.

Variation with apple and almonds

Required Ingredients:

• 200 grams each of broccoli and cauliflower;
• one large apple;
• a handful of almonds;
• almond and olive oil - 2 tablespoons each;
• salt, spices.

Cooking method:

1. Boil the cabbage, then cool and chop.
2. Chop the almonds. Slice the apple.
3. Mix olive and almond oil, adding sea salt or seasoned salt.
4. Mix all ingredients, seasoning with a mixture of oils and seasonings.

To give the dish a new taste, you can add a little honey and crushed garlic to the dressing, and add a few cranberries to the salad itself. You can also use sour cream or yogurt instead of butter.

Cheese and radishes

What is necessary:

• halves of medium heads of cabbage of two types - cauliflower and broccoli;
• cheese, grated on a fine grater – 50 g;
• radishes – 2 small pieces;
• cream or yogurt without additives - one package;
• fresh herbs and salt to taste.

How to cook:

1. Boil the cabbage for 10-15 minutes, divide into small inflorescences. If the stems are too tough, cut them off.
2. Chop the radishes, put them in a salad bowl and mix with the cabbage.
3. Sprinkle with cheese, pour in cream, salt and pepper and mix again.

The dish can also be prepared by using olive oil instead of yogurt and adding pine nuts to the finished salad.

Hearty dish with chicken

Ingredients:

• package of frozen cabbage of two types 500 g (read about how to make a dish from frozen cauliflower and broccoli);
• one medium chicken fillet;
• fresh or frozen mushrooms – 300 g;
• several pickled cucumbers;
• mayonnaise;
• salt-pepper-spices.

Cooking method:

1. Fry the cabbage in a frying pan until cooked, also fry the mushrooms (you can learn how to cook broccoli quickly and tasty in a frying pan).
2. Boil the chicken and cut into squares.
3. Chop all the vegetables, place all the ingredients in a salad bowl, season with mayonnaise and add salt, mix.

Second cooking option: prepare the cabbage in the same way and chop it, chop the chicken, put everything in a salad bowl, sprinkle with grated cheese and season with mayonnaise.

Several easy and quick variations:

1. Boil the cabbage, mix with green peas and corn, add cheese and iceberg lettuce leaves. Season with olive oil, herbs and seasonings.
2. Mix boiled eggs, corn, crab sticks and both types of cabbage, pouring yogurt over everything.
3. Pour olive oil and crushed garlic over broccoli and cauliflower.

Innings

These hearty and healthy salads can be served as a side dish for white fish, or as an appetizer before the main course. Very It’s good if the salad sits in the cold for a while and soak thoroughly before serving. It needs to be eaten chilled.

Cauliflower and broccoli salad can be prepared in many ways, making it light and dietary, filling and nutritious, or even sweet if you use honey and apples, but it always remains amazingly tasty and healthy.

And broccoli. The amazing thing is that they can even be combined in one dish, making it incredibly healthy, tender and tasty. In addition, these products are simply ideally combined with vegetables, meat and fruits. Due to this, you can even get creative at home, in your own kitchen, and come up with new variations of healthy dishes.

Only at first glance this may seem simple. In fact, it is very original, because in addition to the fact that it contains two cabbage varieties, it also adds a special cheese - blue cheese. And radishes are not an extra component, giving a bright shade and giving a pleasant pungency.

Required:

• 300 gr. broccoli;
• 300 gr. cauliflower;
• 150 gr. radish;
• 30 gr. green onions;
• 3 chicken eggs;
• 10 gr. dill;
• 50 gr. blue cheese;
• 200 gr. cream.

Broccoli and cauliflower salad:

1. Both cabbage varieties are thoroughly washed and cut into inflorescences. After that, put it in a saucepan, add water and boil for five minutes. After boiling, place in a colander and rinse with cold water.
2. Wash the radishes thoroughly and then cut them into thin slices.
3. Wash and finely chop onion and dill on a board.
4. Wash the eggs, boil until the yolk is firm, peel and cut into small pieces.
5. All products prepared for this moment are poured into a salad bowl and mixed with a spoon.
6. Place the cheese in a bowl and knead it with a fork, slowly add cream and stir.
7. Pour the prepared dressing over the salad, add salt and mix. Salad ready.

Tip: broccoli and cauliflower can be used not only boiled, but also raw. They acquire the most exquisite taste when baked. To do this, you just need to place them in the oven for ten minutes.

Salad with broccoli and cauliflower

This is another variation of the salad, which contains both broccoli and cauliflower. But this is not even the peculiarity of this case. and the broccoli turns out amazingly tender and flavorful not even thanks to them. Apples and sweet peppers play a special role here. The richness of taste is emphasized with the help of corn. The combination is excellent and original.

Required:

• 350 gr. broccoli;
• 350 cauliflower;
• 40 gr. shallots;
• 1 head of red onion;
• 1 red bell pepper;
• 1 yellow bell pepper;
• 1 large apple;
• 50 gr. green beans;
• 50 gr. corn;
• 20 gr. green onions;
• 20 gr. parsley;
• 20 gr. basilica;
• 1 medium lemon;
• 20 gr. olive oil;
• 20 gr. salt.

Broccoli cabbage salad recipes:

1. Cauliflower and broccoli are washed, chopped and placed in a pan filled with water. Boil for five minutes, place in a colander and pour over ice water.
2. Green beans are also boiled, but this process is longer and takes about ten minutes. After cooking, it is also cooled in a colander with cold water.
3. Peel both red onions and shallots. Then both products are cut into thin rings.
4. Bulgarian peppercorns are cut, seeds are removed, veins are removed and cut into thin strips.
5. The stems of parsley and basil are removed.
6. Green onions are cut into large pieces.
7. The prepared products are placed in one container.
8. The marinade is filtered from a jar of corn, and the grains are added to the salad.
9. Squeeze the juice out of the lemon and mix it with butter and salt.
10. Pour the dressing over the salad and mix the ingredients.

Advice: greens in such salads are not a superfluous component. The more there is, the better for the dish. It can and should be used not only in the main composition, but also in the form of decoration.

Broccoli salads

It would seem that this dish contains such simple ingredients, but its taste and presentation are simply amazing. Moreover, even my conscience does not allow me to call it an ordinary salad. This is a complete, independent dish that is simply amazing for a light breakfast or dinner. It will satisfy your hunger and lift your spirits.

Required:

• 450 gr. broccoli;
• 200 gr. pasta;
• 20 gr. mustard;
• 3 garlic cloves;
• 3 eggs;
• 60 gr. cream;
• 2 medium tomatoes;
• 1/2 tsp. salt;
• 1/2 tsp. pepper

Broccoli salad:

1. The pasta is placed in a pan with already boiled water and boiled in it. When ready, transfer them to a colander and cool.
2. The eggs are washed, boiled until the yolk is firm, the shell is peeled off and cut into small pieces.
3. The broccoli is washed, divided into florets by hand and also boiled in slightly salted water for no more than eight minutes. After their expiration, the broccoli is also placed in a colander.
4. Wash the tomatoes and cut into small slices.
5. The garlic is peeled and crushed in a garlic press, mixed with mustard, cream, salt and pepper, and the ingredients are actively ground.
6. Pasta is mixed with broccoli, eggs and tomatoes, poured with mustard sauce, and everything is mixed.

Important! For the salad, you need to use pasta made exclusively from durum wheat. Their peculiarity is not only that they do not overcook. Their shape is not lost during heat treatment, and they are much healthier than ordinary pasta.

Broccoli coleslaw

This cabbage salad is rightfully considered vitamin-packed. It contains so many healthy and tasty vegetables that it’s difficult to count. It turns out to be very light, incredibly beautiful and colorful. Its taste is multifaceted and rich, which means it will find its place on the table on a holiday. Moreover, among the guests there will definitely be a lover of vegetable, rather than meat or fish, salads.

Required:

• 200 gr. broccoli;
• 2 large carrots;
• 2 potatoes;
• 2 medium beets;
• a bunch of your favorite salad;
• 20 gr. dill;
• 20 gr. parsley;
• 1 onion head;
• 20 gr. butter;
• 20 gr. soy sauce;
• 10 gr. tomato paste;
• 160 gr. sour cream.

Broccoli salad:

1. Initially, the broccoli is washed and disassembled into inflorescences.
2. Using a brush, wash the carrots, peel them and cut them into halves of rings on a board.
3. Heat the frying pan, add broccoli and carrots, add butter and fry the vegetables a little. It is enough for them to languish for ten minutes to reach readiness.
4. The potatoes are placed in a saucepan, covered with water and boiled, then cooled, peeled and cut into slices.
5. In another saucepan, the beets are boiled, also cooled, peeled and cut.
6. The onion is cleaned and chopped with a knife into thin halves of rings.
7. The washed greens are placed on a board and chopped with a knife.
8. Place the products on a dish.
9. Serve the sauce in a separate bowl by mixing sour cream, soy sauce and tomato paste.
10. Sprinkle with pepper and salt and then mix.

Tip: to make the salad less harsh, the onion can be replaced with red or white. Shallots are also great for this dish.

Salad with broccoli and chicken

A tender, satisfying salad with a delicious composition simply cannot help but become one of your favorites. There is nothing in it. Olives and feta cheese are added there, and most importantly, chicken meat, which makes the dish not only tasty, but also nutritious. It is with him that it acquires a special taste and delightful visual design.

Required:

• 150 gr. Chicken;
• 150 gr. frozen peas;
• 200 gr. broccoli;
• 60 gr. olives;
• 100 gr. feta cheese;
• 50 gr. lettuce;
• 50 gr. sour cream;
• 10 gr. mustard seeds;
• 1/4 tsp. salt;
• 10 gr. green onions.

Broccoli salad:

1. The chicken is washed and boiled in a saucepan filled with water, cooled without removing it from the broth.
2. Broccoli is thoroughly washed and the inflorescences are separated from each other.
3. Pour water into a saucepan, add a little salt and bring to a boil. After boiling, place the peas there.
4. After boiling the peas for three minutes, add broccoli, previously disassembled into inflorescences, and together these components are boiled for another five minutes.
5. Immediately after this time, the products are placed in a colander and rinsed with ice water. This stage is very important, because thanks to the instant cooling, the peas will remain green and will not lose their natural color.
6. Chicken meat is laid out on a board and cut into strips with a knife. You can do it even simpler, divide the meat into fibers with your hands.
7. Place chicken, broccoli and peas in a salad bowl.
8. All the liquid is drained from the jar of olives, the olives themselves are cut into two parts and added to the main composition.
9. Add salt and pepper, mix everything thoroughly.
10. At the next stage, prepare the dressing. For this purpose, place mustard in a bowl, add sour cream to it and mix these two components together.
11. Pour the prepared salad over the prepared salad and mix.
12. Place the finished dish in a salad bowl.
13. The cheese is cut into small cubes on a board and placed on top of all the products.
14. Wash the onion, chop it with a sharp knife and decorate the salad with it.

Varieties of cabbage that are still unusual to this day simply cannot help but be liked if you know how to properly prepare salads from them. Broccoli goes amazingly with all vegetables. And cauliflower is not far behind in this. The dishes turn out incredible, fresh, exquisitely tender, nutritious and very healthy. They can be classified as both dietary and holiday variations of salads. They have a special charm and an amazing property - they will be incredibly rich, even with the most minimal composition. Of course, their preparation is also simple; however, for vegetable salads this is not an innovation, but rather a rule. At the same time, it is possible to create a special dish that will appeal not only to lovers of healthy food, but also to those who simply love to eat delicious food. After all, no matter how you look at it, no matter how you look at it, it turns out really incredibly tasty.