Step 1: prepare the ingredients.

Peel the onions, disassemble the cauliflower into inflorescences, rinse these 2 ingredients along with the tomatoes under running water to remove various types of contaminants. Then place the onion on a cutting board, use a knife to chop it into a medium cube with an approximate diameter 1 by 1 centimeter and transfer to a separate plate. Cut each cabbage inflorescence into 2 halves and place in a deep bowl. Cut off the place where the stem was attached to the tomatoes, grind them in a blender to a puree-like consistency at high speed and pour the mass into a separate deep bowl. Rinse the chicken thighs under running water, dry with paper kitchen towels, if there are small hairs and feathers on the surface of the skin, remove them with a knife. Then transfer the thighs to a deep bowl.

Step 2: fry the chicken.

Turn the stove on to medium level and place a frying pan on it with the required amount of vegetable oil. Carefully place chicken thighs into the heated fat and fry them on both sides until crispy.
It will take you approximately 10 minutes each. Periodically turn the thighs with a kitchen spatula on one side or the other for better frying and so that the chicken thighs acquire a beautiful, uniform golden crust.

Step 3: fry the onion.

Once the chicken is browned on all sides, remove it from the pan using kitchen tongs and place it on a plate. Reduce the stove temperature to the lowest level and add the chopped onion to the pan. Simmer until translucent and lightly golden brown, about 5 – 6 minutes.

Step 4: add flour.

When the onion reaches the consistency you want, add the required amount of sifted wheat flour to the pan. Stir the total mass with a tablespoon until smooth and simmer 1 – 2 minutes stirring continuously with a tablespoon so that the flour does not burn and stick to the bottom of the pan.

Step 5: Add tomatoes.

Then add the tomatoes, chopped in a blender, into the pan. Simmer them together with onions and flour for 2 – 3 minutes, without ceasing to mix the ingredients.

Step 6: add spices.

After the lapse of 2 – 3 minutes add ground black pepper, salt and ground red pepper to the total mixture to taste. Stir the stewed vegetables with a tablespoon, simmer them together some more 2 – 3 minutes then remove the pan from the stove.

Step 7: Place all the stewed ingredients in the cauldron.

Take a large cauldron of any shape, place a mass of stewed vegetables and spices in it.
Place fried chicken thighs on top of it, press them down a little with kitchen tongs to the bottom of the cauldron.

Step 8: add water.

Then pour the required amount of clean distilled water into the cauldron. Pour in water in portions so that it covers the chicken and is one level above its level. 1.5 - 2 centimeters, otherwise you risk having too much runny sauce and overcooked cabbage.

Step 9: Add cabbage.

Place an even layer of cauliflower florets on top of the chicken, so that the pieces do not lie very tightly together and cover the cauldron with a lid.

Step 10: Stew chicken with cauliflower and tomatoes.

Turn on the stove to the highest temperature and place the cauldron on it. After the liquid in the container boils, and you hear this from the characteristic gurgling sound inside the cauldron, reduce the stove temperature to the lowest level and simmer the chicken with vegetables for 25 minutes. Do not remove the cover! After the required time has passed, open the lid slightly and use a fork to check the readiness of the ingredients. If its teeth enter the flesh of meat and cabbage with pressure, then it is necessary to bring them to full readiness under a closed lid, 10 – 15 minutes will be quite enough. If the tines of the fork fit freely, then turn off the stove, cover the cauldron with a lid, and let the dish steep for a while. 10 minutes and go ahead and taste it.

Step 11: Serve the stewed chicken with cauliflower and tomatoes.

Stewed chicken with cauliflower and tomatoes is served hot, placed in portions on plates. This dish does not need any additions, it has everything: juicy meat soaked in vegetable juice, tomato sauce with a pronounced aroma of spices, and of course very healthy cauliflower, the taste of which is simply impossible to convey, soft, aromatic, with a sour aftertaste absorbing the smell of chicken and fried onions. You can savor this delicacy with red semi-sweet or dry wine, and supporters of a sober lifestyle can wash this dish down with juice or freshly brewed tea. Bon appetit!

- Based on the instructions in this recipe, you can cook any other parts of the chicken, such as chicken wings, drumsticks, fillets, necks, backs and hearts.

- – The set of spices indicated in this recipe is not important; you can add any other spices that are suitable for vegetable dishes or chicken dishes.

- – You can cook such chicken not only in a cauldron, but also in a duck pot, a frying pan with high sides, a pressure cooker or a large saucepan.

- – The above type of sauce can be supplemented if desired, for example, add sweet salad peppers, hot chili peppers, any fresh herbs to the blender with tomatoes, and you can also dilute the resulting sauce with cream, sour cream, mayonnaise, and stew chicken with cauliflower in it cabbage

Let's start by cutting the carrots, making them into thin and short strips. This will make the final texture of the dish more interesting.

Now split the breast in half and cut into small pieces. This way the meat will cook faster and retain its juiciness, which is very important for a dry breast!

Heat the oil in a frying pan over medium heat.

Fry the carrots and meat until almost done.

For those struggling to get in shape, instead of vegetable oil, add a little butter to the pan.

Now we send the cauliflower to fry. This will take about 4 minutes, maybe more. As soon as you see that the white cauliflower has become cauliflower - that is, it has turned golden in some places - it’s ready.

Again, for a dietary variation of the dish, it is better to cook the cauliflower for 5 minutes in boiling water rather than fry it.

A batter in which you can fry cauliflower will help complement this dish. We talked about it in the recipe ““.

Finally, having already turned off the heat on the stove, add sour cream to the pan. Stir and add grated cheese. Mix again. Salt and serve our chicken with cauliflower!

Bon appetit!

Let's bake chicken breast with cauliflower for a low-calorie meal

Hello, my dear readers!

5 rules of proper nutrition from Olga Dekker

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Is it important for you that food helps you get a good figure, become light and cheerful? And I just had a wonderful diet recipe in store! ;)

The dish will be light, but very appetizing and tasty! Plus, baked cauliflower with chicken breast is easy to make.

It’s also healthy and gentle – it’s very suitable for children! And for some reason, in this form, the kids even eat what they usually pick out and push aside! ;)

In general, you may be surprised, but today no one will be capricious at the table!

Cauliflower, by the way, is an amazing vegetable. But more on that later. ;)

Have you decided to bake chicken with cauliflower? The family will eat everything! You won't save a single piece! ;)

Even if you strictly monitor every calorie, you can safely prepare such a dish! Tempting aromas, golden brown crust and delicate taste - how can you resist? :)

Now we’ll move on to the recipe with a photo, now, now... Just let it sound first...

Music for inspiration

For this role today I propose the song “Bleeding Love” by Leona Lewis. Let's get down to business with this beautiful melody!

But first, let's prepare all the ingredients we need. ;)

Products:

If everything is at hand, then why wait? :)

Let's start cooking!

Recipe:

But we’re not going to sit around doing nothing all this time, are we? Of course not! First of all, let's find out the calories!

Valuable information :)

100 grams of baked chicken with cabbage - 100.58 kcal!

• Protein – 11, 12 g;
• Fat – 4.28 g;
• Carbohydrates – 4.46 g;

In my opinion, this is an excellent protein dish that is great for weight loss! Do you like it too? :)

And how great it tastes! See for yourself soon!

Just don’t forget that on the dining table there should be products that go well together.

Helpful company

This is why I recommend taking vegetables with meat. And the slightly increased calorie content of one dish can be compensated by the lightness of another.

For example, cauliflower with chicken breast is worth trying with or with. And you can apply for the first one.

My recipe today is basic. That is, many other similar dishes can be made based on it...

Culinary experiments

Try boiling cabbage not in water, but in cream. Or in milk. In cow or even coconut! Just one detail, and the taste will immediately sparkle in a new way ;)

You can change the vegetables - for example, bake chicken fillet with zucchini, eggplant, and sweet pepper. There are options with bechamel sauce, mayonnaise or sour cream - instead of an egg-milk mixture.

As for kitchen appliances, then, of course, such a casserole can be prepared with the same success in a slow cooker. In the “Extinguishing” mode it will take 40-50 minutes.

And now about how cauliflower can surprise you. Remember what I promised to tell you? :)

About the benefits of familiar products

This vegetable has become familiar and popular in Russia not so long ago. But it did, and it’s wonderful! :)

• After all, there is several times more vitamin C in cauliflower than in white cabbage. It strengthens the immune system, lowers cholesterol, and is good for the heart, liver, bones and stomach.

• And it is digested better than other types of cabbage. Therefore, it is recommended for various diets and for baby food. You've probably seen it yourself in the form of purees for the little ones? :)

Do you like cauliflower or broccoli?

I hope you definitely enjoy this recipe! Share your impressions of today's dish! And, if you also know how to cook something similar, be sure to tell me :)

I wish you health and good mood!

I offer you a wonderful dish - chicken with cauliflower, cooked in the oven. The dish turns out tasty, tender and light. You can serve this chicken with cauliflower for breakfast on a weekend or for dinner; you can also offer it to guests. Try it, you will definitely like it!

Ingredients

To cook chicken with cauliflower in the oven you will need:

chicken (I prepared chicken legs, but you can use other parts of chicken) - 400-500 g;

cauliflower - 250-300 g;

onion - 1 pc.;

carrots - 0.5 pcs.;

hard cheese - 70-100 g;

sour cream 15-20% - 200 g;

salt, spices for chicken - to taste;

vegetable oil - 2 tbsp. l.;

dried garlic - 0.5 tsp;

greens for serving.

Cooking steps

Pour vegetable oil into a baking dish, place chicken pieces (I cut chicken legs into 2 parts), salt them and sprinkle with spices.

And also arrange the peeled and coarsely chopped onions and carrots.

Bake the chicken with cauliflower, carrots and onions in an oven preheated to 180 degrees for about 50 minutes, then sprinkle with grated cheese.

Extraordinarily tasty chicken baked with cauliflower in the oven is ready! Serve the dish hot, sprinkled with herbs on top!

Enjoy your meal!

Came to our country from the Mediterranean countries, housewives had the opportunity to diversify their home menu with tasty and healthy dishes. Now we will look at several options for preparing cauliflower with chicken.

Cauliflower with chicken

Ingredients:

• cauliflower – 400 g;
• chicken fillet or minced meat – 300 g;
• sour cream – 150 g;
• onion - 1 pc.;
• salt, pepper, spices - to taste.

Preparation

Separate the cauliflower into florets and boil for 5 minutes. Saute the diced onion in vegetable oil, add the pieces and fry for 10 minutes. Place cabbage in layers in a heat-resistant dish (brush it with sour cream and sprinkle with spices), then grease the chicken and onions with sour cream on top, add herbs. Place our cabbage with chicken in the oven, preheated to 180 degrees, and bake for 35 minutes.

Stewed cauliflower with chicken

Ingredients:

• onion – 1 pc.;
• chicken fillet – 300 g;
• red onion – 1 pc.;
• zucchini – 1 pc.;
• cauliflower – 400 g;
• sour cream – 3 tbsp. spoons;
• chicken broth – 200 ml;
• cheese – 200 g;
• olive oil;
• salt, spices - to taste.

Preparation

Wash and dry the chicken fillet with a paper towel and cut into cubes. Fry the meat in olive oil for 10 minutes. Place in a separate bowl. Wash the cauliflower, separate it into small florets and fry until golden brown over low heat. Cut the zucchini and onion into small cubes. Add cabbage to the vegetables, salt and pepper. Mix everything well and fry a little. Place the chicken pieces with the vegetables, add broth, bring to a boil and simmer for 25 minutes. Add sour cream, mix, sprinkle with grated cheese and remove from heat. Let the dish brew and serve delicious stewed cabbage with chicken to the table.

Chicken fillet with cauliflower

Ingredients:

• chicken breasts – 2 pcs.;
• cauliflower – 400 g;
• cream (fat content 30%) – 50 ml;
• olive oil – 3 tbsp. spoons;
• lemon zest – 1 teaspoon;
• almonds – 50 g;
• green olives – 5 pcs.;
• parsley – 1 bunch;
• salt;
• pepper.

Preparation

Cut the chicken breast into strips, add salt and pepper. Season with a tablespoon of oil and lemon zest. Marinate for 15 minutes. Divide the cabbage into florets and fry in olive oil until golden brown. Separately, fry the chicken meat until it turns white, combine it with cabbage. Pour boiling water over the almonds for a few minutes to make it easier to remove the skin. Grind the nuts into crumbs using a blender. Add parsley, pitted olives, a tablespoon of oil to the bowl and mix until smooth using a blender. Add the resulting mixture to the chicken and cabbage, stir and simmer for 7 minutes with the lid closed. Pour in the cream, bring to a boil and remove from heat. The dish can be served without a side dish.

Chicken and Cauliflower Casserole

Ingredients:

• cauliflower - 800 g;
• chicken fillet – 500 g;
• low-fat sour cream - 2 tbsp. spoons;
• baked milk – 400 ml;
• butter - to taste;
• sunflower oil - to taste;
• eggs – 2 pcs.;
• onion – 1 pc.;
• garlic – 1 clove;
• black pepper - to taste;
• hard cheese – 150 g;
• dill;
• salt.

Preparation

Divide the cauliflower into inflorescences and place in a pan of salted boiling water for 3-5 minutes. As soon as the cabbage is ready, discard it in a colander. Cut the onion into small cubes and place in a frying pan with a mixture of a small amount of butter and vegetable oil. Sauté the onion. Cut the chicken fillet into cubes and place in a frying pan, mix, add sour cream and simmer over low heat for 25 minutes. Add the boiled cauliflower, mix everything, add salt and leave on the fire for three minutes. Mix baked milk, eggs, salt, pepper, garlic, passed through a press. Transfer the mixture of cabbage and chicken to a baking dish and pour in the sauce. Sprinkle with chopped herbs and grated cheese. Place in a preheated oven for 25 minutes. Remove the casserole from the oven, let stand for 10 minutes and cut into portions.