Cauliflower stewed in cream
Description
The dish is prepared without unnecessary complications. This excellent recipe for cauliflower stewed in cream is loved by everyone in my family, so I decided to share it with you. Of course, it's very simple, but that's exactly where its charm lies—we spend just half an hour and minimal ingredients, and end up with an incredibly delicious dish perfect for the whole family. I always add plenty of vegetables to make the flavor and aroma richer, but the main ingredient, naturally, is cauliflower. Feel free to experiment and add your own touches. Now, let me tell you how to make cauliflower stewed in cream according to my recipe. 1) Pour water into a saucepan and place it over heat. When the water boils, put the whole cauliflower head into the saucepan. Boil for several minutes, no more than 5. 2) Then drain the water and wait until the cauliflower cools slightly. Now carefully break it into florets. 3) Finely chop the onion and red pepper, grate the carrot on a coarse grater. Heat vegetable oil in a frying pan and sauté the chopped vegetables. Then transfer them to a separate plate, as we will need the frying pan again. 4) Crack the egg into a small bowl, add salt, and beat lightly. Dip the cauliflower florets into this mixture and fry them in the heated pan until golden brown. 5) Place all the ingredients into one saucepan and pour in the cream. Now taste for salt and spices, adding more if needed. 6) Cover the saucepan with a lid and place it over heat. Simmer the cauliflower with vegetables over low heat for 10–12 minutes. When the cauliflower becomes tender, the dish is ready. Such a simple yet interesting recipe—hope you like it! Serve the finished dish at the table.