Braised Cauliflower with Zucchini
Description
This recipe won't take much time. I absolutely love this simple recipe for cauliflower stewed with zucchini, and no summer passes without me preparing this wonderful dish. I really enjoy the combination of zucchini and cauliflower, and I have many recipes for cooking them, but today I'm sharing the simplest one. Usually, I bake these vegetables together in the oven under a sour cream sauce, but at my cottage the stove isn't very good, and the oven works terribly, so I've adapted the recipe for a skillet—and it turns out just as delicious. Of course, you can add any vegetables you like, but personally, I prefer it this way. So, let's get started. Here's the recipe for stewed cauliflower with zucchini: 1) Pick (or buy) a medium head of cauliflower. Break it into florets and rinse thoroughly. 2) Finely dice the onion, peel the zucchini and cut it into cubes about 3 centimeters in size. 3) Place all the ingredients into a saucepan or deep skillet, season with salt and pepper, add a little water, cover with a lid, and simmer over medium heat for 20 minutes. 4) Then add sour cream and cook for another 15 minutes. After 15 minutes, sprinkle with chopped fresh herbs and continue simmering for another 10–15 minutes, until fully cooked. Overall, preparation will take about an hour, but the taste is so excellent that it's definitely worth the time. Enjoy your meal—serve hot.