Cauliflower dishes look great at home. However, some housewives do not really like to process this vegetable. This is due to the fact that such cabbage, when boiled or stewed, emits a characteristic smell. But you can easily get rid of it. And then this product will certainly become one of the most revered ingredients in your kitchen.
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The peculiar smell of cauliflower is removed in this way. Before adding to dishes, you just need to boil its inflorescences in a separate saucepan.
And today we will tell you a recipe for pickling cauliflower, which will well show that it can also be unusually tasty and amazingly spicy.
Cauliflower in tomato sauce
Required products: - cauliflower - a head of cabbage (700 grams, small), - tomatoes - 1 kg, - red pepper (sweet) - 2 pcs., - vegetable oil - 60 ml, - garlic cloves - 3 pcs., - salt - 1- 1.5 table. spoons, - sugar - 2-3 table. spoons, - pepper pod (bitter) - 1/2 pc. (to taste), - vinegar (9%) - 2 tables. spoons, - black pepper (ground) - a couple of pinches (optional).
Cooking method
- We choose the densest tomatoes for our tomato sauce. The varieties that have little juice, but a lot of pulp are best suited here. This is necessary in order for the sauce to come out thick. If you take too juicy tomatoes, then the sauce will have to be evaporated first. Otherwise, the cabbage will simply be overcooked. We wash the tomatoes, cut the stalk and white veins out of them and cut them into quarters.
- Free the sweet pepper pods from the seeds and cut them into pieces. Cut into rings half of the hot pepper pod. Then we clean the garlic. Adjust the ratio of garlic to hot pepper to your taste, because if you cook it strictly according to the recipe, then the tomato sauce may be too hot.
- Divide the cabbage inflorescences and cut them into pieces.
- Next, we turn the selected tomatoes in a fine meat grinder.
- Then we pass through the same meat grinder, garlic and sweet and bitter peppers.
- We take a wide saucepan, pour water into it and put it on fire. Lightly add some salt, and as soon as it starts to boil, put a small portion of cabbage into the pan. Bring it to a boil again and cook for another three minutes. We take out the inflorescences with a slotted spoon and immediately load their next batch into the pan. Thus, we boil all the cabbage.
- Now we are preparing the sauce. Pour the tomato mass into a saucepan and cook it for 10 minutes after boiling, until the foam subsides. If, nevertheless, the tomatoes are very juicy, then cook the sauce for up to 20 minutes or just until thickened. Then add twisted peppers and garlic, add salt and sugar (as indicated by the recipe). And cook after boiling for another five minutes. At the end, pour in the oil and stir thoroughly.
- Now add all the previously boiled cabbage to the sauce. It is necessary to make sure that the inflorescences are completely immersed in the tomato sauce. Cook the final piece for another 10-12 minutes. Pour vinegar into it and add ground pepper. Cook for another two minutes.
- We prepare banks. We wash them in a soda solution, sterilize them, boil the caps. And fill with hot sauce and cabbage. We immediately roll up the covers with a machine.
- We wrap our cauliflower in tomato sauce with a blanket or blanket and let it stand for one day. Then we remove the cans to the final storage location (cellar, storage room). Done!
Enjoy your meal!
Do you cook pickled cauliflower?
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