Cauliflower contains mineral salts, proteins, and carbohydrates. Cauliflower proteins are rich in valuable amino acids (arginine, lysine). This cabbage contains a little cellulose, which, due to its delicate structure, is quite easily digested by the body. Most of the nitrogenous substances in cauliflower are easily digestible protein compounds, which is why cauliflower is accepted by our body better than other types of cabbage. In terms of nutritional content and taste, cauliflower is superior to all other types of cabbage. So, for example, cauliflower contains 1.5 times more proteins and 2-3 times more ascorbic acid than white cabbage. In addition, cauliflower has a high content of vitamins C, B1, B6, B2, PP, A. Cabbage heads contain potassium, calcium, sodium, phosphorus, iron, magnesium. Cauliflower is rich in pectin, malic and citric acid, folic and pantothenic acid.

Green beans are rich in vitamins A, B, C, E. They contain fiber, magnesium and folic acid, green beans are rich in calcium, chromium and iron. Green beans are also endowed with a valuable property - they do not accumulate harmful substances from the environment. Green beans will help women cope with hormonal changes during pregnancy. It is recommended to eat green beans for anemia. It also has a beneficial effect on the gastrointestinal tract, improves the functioning of the kidneys, liver and lungs. Green beans are very good for the heart. Green beans are a dietary and low-calorie product. It is extremely beneficial for your figure and is ideal for those who want to lose excess weight.

Baked cauliflower and green beans perfectly retain their properties and are perfectly absorbed by the body, plus they emphasize each other’s taste. I really like roasting vegetables - it’s really tasty and healthy. Try it!

Need to:
Cauliflower and green beans
1 tbsp. sesame oil (optional olive oil)
0.5 tsp cumin seeds
0.5 tsp mustard seeds
1 tsp sesame
2 cloves garlic, very finely chopped
Pepper with lemon flavor, a little Provençal herbs
A little lemon juice

Process:
Preheat the oven to 200-220 degrees. Prepare vegetables - wash fresh ones, divide cabbage into inflorescences, defrost frozen ones. Mix vegetables with remaining ingredients. Place in the oven, bake for about 30 minutes - until the desired degree of doneness, after 15 minutes stir the vegetables. When serving, you can sprinkle with grated cheese. I got the idea from

First, it’s worth figuring out whether cauliflower and green beans are really healthy foods. And do they retain their properties when frozen? So, the calorie content of beans is 24 kcal per 100 g, and cabbage - 30 kcal for the same 100 g of fresh product.

In turn, both vegetables contain a whole storehouse of useful vitamins:

• vitamin K, responsible for blood clotting;
• vitamin U, responsible for the production of enzymes;
• vitamins C, B, PP;
• manganese, responsible for skin elasticity;
• phosphorus, iron, potassium, etc.

Also cauliflower and green beans contain fiber, responsible for the performance of the human gastrointestinal tract. In addition, when frozen, both vegetables retain all their beneficial properties for up to 6 months, however, subject to proper transportation and storage. It is important to know how to prepare food for the winter in the freezer. You can find out more about how to make frozen cabbage and what can be prepared from it later.

Important! The glycemic index of green beans is only 15 units. This means that even people with diabetes can eat it without restrictions.

Regarding the issue of the ratio of proteins and fats in products, the situation here is as follows:

1. Green beans:
   • proteins – 2 g;
   • carbohydrates – 3.6 g;
   • fats – 0.2 g.
2. Cauliflower:
   • proteins – 2.5g;
   • carbohydrates – 5.4 g;
   • fats – 0.3 g.

How to cook?

One of the advantages of cauliflower and green beans is that they can be used to prepare both the first and second courses, as well as a salad. Choose the one you like and enjoy the amazing taste and benefits of these products.

Salad

"Dachny"

A similar dish can be quickly prepared in the summer at the dacha, when all the main products are literally just picked from the garden. Take:

• a small head of cauliflower (150 - 200 g);
• fresh green beans - 2 handfuls (150 - 200 g);
• onions – 1-2 heads;
• any greens to taste;
• olive oil;
• spices.

How to cook:

1. Rinse vegetables and herbs well.
2. Disassemble the head of cabbage into small inflorescences and boil the vegetable in salted water along with the beans for 7 - 10 minutes (you can find out more about boiling cauliflower).

   The cooked product should be easily pierced with a fork.

3. Peel the onion and cut it into large cubes.
4. Fry in a frying pan until transparent.
5. Using a slotted spoon, remove the boiled vegetables from the pan and place them in a salad bowl.
6. Add onions and finely chopped greens to them.
7. Stir and add spices if necessary.

"Satisfying"

Another version of a delicious salad with cauliflower and young green beans requires more time to prepare, but can already be eaten as an independent dish. The salad is tasty, filling and very bright.

So, prepare:

• beef – 300-400 g;
• young beans – 200 g;
• cabbage color – 200 g;
• red onion - 1 head;
• Korean carrots – 200 g;
• lemon – 1 pc.;
• hard cheese – 100 g;
• olive oil;
• greenery;
• spices.

How to assemble the salad:

1. Rub a piece of meat with spices and olive oil. Leave it alone for 30-40 minutes.
2. Cook fresh, washed cabbage and beans for about 5-7 minutes, frozen - 7-10 minutes.
3. Peel the onion and cut into thin half rings.
4. Pour boiling water over it and let the water drain.
5. Cut the beef into small lengthwise pieces and fry in a frying pan until cooked through (about 2-3 minutes on each side).
6. Cut the cheese into small squares.
7. Wash the greens and chop them.
8. Place fried beef, boiled vegetables, Korean carrots, cheese, onions, and herbs in a salad bowl.
9. Stir, add olive oil and juice of ½ part lemon.
10. Mix everything again, add spices.

This salad can be served as an independent dish or as a side dish.

There are a lot of options for preparing salads. You can find out more about cauliflower salads for weekdays and the holiday table.

Soup

"Easy"

An easy, tasty recipe that can be prepared in less than 60 minutes should be in every housewife’s repertoire. Be sure to adopt the following recipe to pamper your household with an excellent first course whenever they want.

You will need:

• cabbage cauliflower – 1 medium head of cabbage or 800 g;
• green beans in pods – 400 – 500 g;
• Adyghe cheese – 300 g;
• sour cream 20% – 500 g;
• greenery;
• spices.

How to cook this light soup:

1. Pour some vegetable oil into the pan and put it on the fire.
2. Rinse the beans and place them in the pan for 10 - 15 minutes, stirring constantly.
3. Wash the cabbage and separate into inflorescences.
4. Take out a baking sheet, place the inflorescences on it, sprinkle them with oil and sprinkle with spices.
5. Preheat the oven to 200 degrees and bake the cabbage for 30 minutes.
6. Add sour cream to the beans and simmer the vegetable for another 10 minutes.
7. Take out the cabbage inflorescences and place them in the same way.
8. Stew the vegetables for 5-7 minutes, then add 2 liters of water to them.
9. Cut the cheese into small cubes and place it in a pan of boiling water.
10. Add spices and boil the contents for 5 minutes.
11. Wash and finely chop the greens, place them in a saucepan.
12. Turn off the heat and let the first dish sit for about 10 - 15 minutes.

The soup prepared according to this recipe is very healthy and can be offered even to children.

"Tender chicken"

The second recipe for a soup made from tender cabbage and tasty beans will definitely appeal to all lovers of chicken soup.

Take:

• half a chicken carcass;
• potatoes – 6 pcs.;
• carrots – 1 pc.;
• onion - 1 PC.;
• cabbage color – 300 – 400 g;
• string beans – 200 -300 g;
• greenery;
• spices.

Cooking soup:

1. Rinse the chicken carcass, put it in a saucepan, add 5 liters of water and put it on the fire.
2. Wait for the water to boil, skim off any foam that has formed, turn the heat to medium and leave the pan alone for about 1 - 1.5 hours.
3. Wash and peel the potatoes, carrots and onions.
4. Cut the potatoes and onions into cubes, grate the carrots.
5. Wash the cabbage and beans. Separate one vegetable into inflorescences, and cut off the ends of the second.

   If necessary, cut long pods in half.

6. Wash the greens and chop finely.
7. Remove the finished chicken, separate the meat from the bones, cut into small cubes and place it back into the pan.
8. Add potatoes to boiling water, and after 10 minutes add cauliflower, onions and carrots.
9. After another 10 minutes, add beans to the soup and cook everything over medium heat for 15 minutes.
10. Add spices and herbs to the soup, boil it for another 5 minutes.
11. Turn off the heat and let the first one brew (10 - 15 minutes).

You can make more than just soups from cauliflower and chicken. You can find out more about recipes for cooking cauliflower with chicken in.

Vitamin side dish

In fact, any vegetables, both raw and thermally processed, are an excellent side dish for fish or meat main courses. Cauliflower with fresh green beans was no exception. What can you cook from them?

Roasted Vegetables with Cumin and Ginger

1. Prepare beans (400 g) and cabbage (400 g) as indicated in the recipes above.
2. Cut onion (1 head) and carrot (1 pc.) into half rings.
3. Prepare garlic (2 – 2 cloves) and grated ginger (1 – 1.5 tsp).
4. Heat olive oil in a frying pan and add 1 tsp. cumin.
5. Warm the seasoning slightly and transfer to a separate bowl.
6. Place onions and carrots in a frying pan and fry them for 5 minutes.
7. Add beans and cabbage to the vegetables, mix everything and continue frying the vegetables.
8. After 7-10 minutes, add spices, cumin and ginger to the pan, cook the dish for another 5-7 minutes.

Vegetables stewed in cream with leeks

1. Boil pre-prepared beans (300 - 400 g) and cabbage (400 - 500 g) in salted water until tender (7 - 10 minutes).
2. Chop garlic (3 cloves) and washed herbs.
3. Cut the washed leeks (150 g) into rings.
4. Place the frying pan on the fire, pour vegetable oil on it and fry the onion for 2-3 minutes.
5. Add the garlic and simmer the mixture for another 1 minute.
6. Place the cooked beans and cabbage into the pan and continue cooking the vegetables for about 5 minutes.
7. Pour in warm cream (250 - 300 g), add grated hard cheese (150 g) and herbs.
8. Stir the side dish and add spices.
9. Simmer the mixture a little more until the cheese melts, and you can serve the dish.

There are other options for cauliflower side dishes. You can read more about delicious cauliflower side dishes.

Oven options

Dishes cooked in the oven have always been, are and will be an excellent alternative to fried food recipes, since they are lower in calories and more healthy.

Accordingly, young green beans and tender cauliflower can not only be cooked in a saucepan or frying pan, but also. In this case, the basis of the recipe will always remain the same, but the quantity of ingredients may change. Let's consider the so-called “basic” version of vegetable casserole.

What do you need:

• green beans;
• cauliflower;
• hard cheese;
• lemon;
• garlic;
• seasoning: mixture of Provençal herbs;
• olive oil.

How to make a standard vegetable casserole:

1. Remove the baking dish and grease it with olive oil.
2. Wash and prepare the vegetables, peel the garlic and chop a few cloves.
3. Squeeze the juice from half a lemon.
4. Preheat the oven to 200 degrees.
5. Place the cabbage inflorescences and beans in a mold, add garlic to them.
6. Pour lemon juice over everything, sprinkle with oil, add spices.
7. Bake for 15 minutes, stir.
8. Bake for another 15 minutes.
9. Sprinkle the prepared vegetables with grated cheese and place in the oven for 5-7 minutes.

So, If desired, this casserole can be supplemented with other vegetables, cream, as well as meat (you can find out more about recipes for cooking cauliflower with meat). Experiment and enjoy the exclusive taste.

We suggest preparing cauliflower and green bean casserole according to the video recipe:

Quick Recipes

By and large, both green beans and cauliflower are fast-cooking foods. From which a simple conclusion follows: if a dish contains only these vegetables, it can be prepared in a maximum of 15-20 minutes. At the same time, warm and cold salads are considered the fastest, and soups are considered the slowest. Let's cook vegetables stewed in a cauldron and see how quickly they turn into a delicious dish.

Take:

• green beans and cauliflower – 400 g each;
• red or yellow bell pepper – 2 pcs.;
• carrots and onions – 1 pc.;
• tomatoes – 2 pcs.;
• greenery;
• spices.

What to do:

1. Wash and prepare basic vegetables.
2. Wash the onions, peppers and carrots, peel, cut into cubes, strips and grate on a track accordingly.
3. Wash the tomatoes, pour boiling water over them, remove the skin.
4. Wash the greens and chop.
5. Place the cauldron on the fire, pour vegetable or olive oil into it.
6. Once the oil is hot, add cabbage inflorescences, peppers and carrots.
7. Simmer vegetables for 10 minutes.
8. Add young beans and onions to the cauldron.
9. Simmer for another 10 minutes.
10. Add the tomato pulp to the vegetables and simmer the entire contents for another 10 minutes.
11. Add herbs and spices, mix thoroughly and simmer for another 10 minutes.

Serving options

It is no secret that restaurant guests pay not only for the taste of the dishes served in the establishment, but also for their external design. So why not start playing up all the dishes that are prepared at home in an interesting way. After all, the people closest to you definitely deserve it!

• In order for children to enjoy eating vegetables, they should learn how to assemble animals from them. For example, cauliflower will make a wonderful body for a lamb, and green beans will make its legs.

  Such a vegetable animal may well “hide” under a blanket of omelet or graze among the snow-white mountains of rice.

• Pine nuts, mustard seeds and roasted sesame seeds are the best addition to a dish prepared from these vegetables. Place the salad in a mound in the middle of the plate, lightly sprinkle it with nuts and draw a circle of salad dressing on the flat dish.
• Cauliflower and green bean soup looks great in the crock pot. But in a tureen, and even with the addition of fresh herbs, it looks even better.
• To make a side dish of vegetables emphasize the taste of the main dish, follow the rules of opposition. For example, if the meat is fried, then cabbage and beans should be stewed.
• If the main dish is steamed, the vegetables can be fried or cooked in the oven.

As it becomes clear, there are many ways to quickly and tasty cook pale yellow cauliflower and bright green green beans. Try different combinations to truly appreciate the uniqueness and benefits of these vegetables..

Cauliflower is a cute vegetable in every way. Beautiful, you can prepare any soup or decorate a salad. Healthy cauliflower contains an almost record amount of vitamins and other beneficial substances, second only slightly to its closest relative, broccoli. Delicious cauliflower is disliked only by ardent opponents of vegetables, of which, fortunately, they are a minority. Quick to prepare, you will spend a maximum of half an hour preparing almost any cauliflower dish, with most of it on preparing the ingredients.

• 1 head of cauliflower,
• 3-4 tomatoes,
• 1-2 cloves of garlic,
• sour cream, salt, pepper to taste.

Cut the cauliflower into florets and blanch in boiling water until half cooked. Cut the tomatoes into slices. Finely chop the garlic. Combine all ingredients in a bowl, add salt, pepper and sour cream.

Ingredients:

• 1 head of cauliflower,
• ½ cup walnuts,
• ¼ cup wine vinegar,
• 1 tsp coriander seeds,
• salt to taste.

Preparation:

1. Place the peeled head of cauliflower in boiling water and cook until tender. Cool and disassemble into inflorescences. Crush the walnuts with a knife and crumble.
2. Also crush the garlic with the blade of a knife. Crush the coriander seeds in a mortar or coarsely grind in a coffee grinder.
3. Mix nuts, coriander and garlic, add wine vinegar and season the cooled cabbage.

Ingredients:

• 1 head of cauliflower,
• 1 tbsp. butter,
• 100 g sour cream,
• 1.5-2 tbsp. flour,
• greens, lemon zest, salt, pepper to taste.

Preparation:

1. Disassemble the cabbage into florets and boil in boiling salted water for 10 minutes.
2. Dilute the flour with a small amount of water and pour into the pan with the cabbage, stirring so that no lumps form. Boil for another 5-10 minutes, add lemon zest on the tip of a knife, sour cream and butter.
3. Remove from heat, add herbs and freshly ground pepper to taste. This simple soup can also be prepared with meat broth.

Cream of cauliflower soup

Ingredients:

• 500 g cauliflower,
• 100 ml heavy cream,
• 1 onion,
• 1 potato,
• 1 tbsp. olive oil,
• 1 liter of vegetable broth,
• salt, ground pepper to taste.

Preparation:

1. Cut the potatoes and onions into cubes and fry for 1 minute in olive oil. Add the cauliflower, disassembled into florets, pour in the hot broth and cook for 20 minutes.
2. Set aside a few cabbage florets for garnish. Using a blender, puree the soup, add salt, pepper and hot cream, bring to a boil, but do not boil.
3. Pour into plates, place a cabbage inflorescence in each, sprinkle with ground pepper and serve.

Ingredients:

• 1 ½ tbsp. ghee,
• 1 tsp cumin seeds,
• 2 onions,
• 4 dried chili peppers,
• 1-2 tsp. sesame seeds,
• 1 clove of garlic,
• 4 cm ginger root,
• 1-2 green hot peppers,
• 2-3 tbsp. greenery,
• a pinch of turmeric,
• salt to taste.

Preparation:

1. Heat ghee over medium heat, add cumin seeds and fry them for 30 seconds until fragrant. Add chopped onion, turmeric for color and salt, stir and fry until golden brown.
2. Add chopped red chillies, sesame seeds, crushed garlic and half the grated ginger and cook for another minute.
3. Separate the cauliflower into florets, add to the pan, stir, cover and simmer for 3-5 minutes, no more.
4. Chop the green chilies, grate the remaining ginger, add to the pan and increase the heat. Add salt to taste and fry until done. Serve sprinkled with herbs.

Ingredients:

• 1 small head of cauliflower,
• 1 stack coconut milk,
• 1-2 tbsp. curry powder,
• ½ tsp. salt,
• 1 red onion,
• 1 clove of garlic,
• 1/3 cup water,
• 1 stack chopped green beans,
• ⅓ stack. cashew nuts,
• greenery.

Preparation:

1. Boil half the quantity of coconut milk in a large saucepan over medium heat, add curry powder and salt, stir until no lumps remain, and add chopped onion and garlic. Simmer for a minute, add the remaining coconut milk and water and bring to a boil.
2. Add green beans and cauliflower, disassembled into florets, cover with a lid and simmer over low heat until tender. Chop cashew nuts, add to cabbage and remove from heat.
3. Season with salt to taste, add curry powder if needed and serve sprinkled with herbs.
4. If you were unable to buy ready-made curry powder, prepare it yourself: dry 4 dried chili peppers, 1 tbsp over medium heat in a dry frying pan. coriander seeds, 1 tbsp. cumin seeds, 1 tbsp. dill seeds, ½ tsp. cardamom seeds and ½ tsp. clove buds.
5. Do not overdry or burn the aromatic mixture, just 1-2 minutes is enough! After this, grind the chili pepper in a coffee grinder, and then the rest of the ingredients. Add 1 tbsp to the resulting mixture. turmeric and ½ tsp. cinnamon. Sift through a sieve and place in a tightly sealed container.

Ingredients:

• ½ head of cauliflower,
• ½ head of broccoli,
• 7 stacks broth,
• 1 stack couscous,
• 3 tbsp. olive oil,
• 4 sun-dried tomatoes,
• 50-70 g goat cheese,
• red pepper, salt, green onions to taste.

Preparation:

1. In a large saucepan, heat the broth, olive oil and red pepper to a boil, add the couscous and remove from the heat. Cover with a lid and wait 2 minutes.
2. Then place the cauliflower and broccoli, disassembled into small florets, into the pan, stir and cover again.
3. After 4-5 minutes, the cauliflower and broccoli will be quite soft. Divide the couscous into bowls and top with chopped sun-dried tomatoes, diced goat cheese and green onions.

Cauliflower with chickpeas and bulgur

Ingredients:

• ½ head of cauliflower,
• ⅔ stack. bulgura,
• 300 g boiled chickpeas,
• 4 ½ cups vegetable broth,
• 1 onion,
• ½ cup orange juice,
• 200 g white cabbage,
• salt, olive oil.

Preparation:

1. Fry chopped onion in olive oil until soft, add bulgur, chickpeas and broth. Add salt and bring to a boil. Cook until the bulgur is ready, and if the mixture becomes too thick, add orange juice.
2. Cut the white cabbage into long strips, separate the cauliflower into inflorescences, place the cabbage in a frying pan, stir and simmer until tender.
3. Serve with thinly sliced ​​red onion and a drizzle of olive oil.

Ingredients:

• 1 medium head of cauliflower,
• 300 g minced meat,
• 1 onion,
• 150 ml sour cream,
• 2 tbsp. grated cheese
• greens, salt, pepper to taste.

Preparation:

1. Pour a head of cabbage, peeled from leaves, with cold water, add salt, bring to a boil and cook for 10 minutes. Drain in a colander and let the water drain.
2. Combine the minced meat with chopped onion, herbs and raw egg, salt and pepper to taste.
3. Fill the cabbage with minced meat, filling all the spaces between the inflorescences, transfer it to a baking dish, brush with sour cream and sprinkle with cheese. Place in the oven preheated to 220ºC for 40-45 minutes.

Ingredients:

• 1 head of cauliflower,
• 2 eggs,
• 4 slices of white bread,
• ⅓ stack. cream,
• ½ cup flour,
• pepper, salt.

Preparation:

1. Separate the cabbage into inflorescences and boil until half cooked in salted water. Drain in a colander, drain and finely chop with a knife. Soak white bread in cream.
2. Separate the whites from the yolks and beat. Place the yolks, soaked white bread and flour into the cabbage and mix. Fold in the whipped whites.
3. Spread the cabbage mixture with a spoon and fry in vegetable oil on both sides.

Cauliflower with meat and chickpeas

Ingredients:

• 1 medium head of cauliflower,
• 300-400 g of meat,
• 1 stack boiled chickpeas,
• 1 onion,
• 3 tomatoes,
• 3 cloves of garlic,
• 1 tbsp. flour,
• ½ lemon
• 3 tbsp. olive oil,
• greens, salt, pepper to taste.

Preparation:

1. Separate the cabbage into florets and boil in boiling salted water until almost done. Heat olive oil in a deep frying pan, add chopped garlic and heat until fragrant.
2. Add chopped meat and fry until golden brown. Add chopped onion, sliced ​​tomatoes and reduce heat.
3. Simmer for 20 minutes until the meat is cooked through. Add chopped herbs, salt and pepper. Dissolve 1 tbsp in lemon juice. flour, pour into the pan, stir and let it boil. Remove from heat, add cabbage and chickpeas to the pan and stir gently.

Ingredients:

• 1 medium head of cauliflower,
• 2-3 eggs,
• breadcrumbs,
• salt, pepper, spices to taste,
• vegetable oil for deep frying.

Preparation:

1. Blanch the cauliflower, disassembled into florets, in boiling water for 5-10 minutes and drain in a colander.
2. Scramble the eggs with salt, pepper and spices to taste.
3. Dip each floret into the egg mixture, then roll in breadcrumbs and fry until golden brown.

Cauliflower Casserole

Ingredients:

• 1 large head of cauliflower,
• 1 can of green peas,
• 150-200 g cheese,
• 1 stack cream,
• 3 eggs,
• salt, pepper, herbs to taste.

Preparation:

1. Separate the cabbage into inflorescences and blanch in boiling water for 5-10 minutes. Place the cabbage in a baking dish along with the peas.
2. Beat eggs with cream, add herbs and salt to taste and pour over cabbage and peas. Sprinkle with grated cheese and place in the oven preheated to 200ºC for 20 minutes.
3. This simple casserole can be made with canned corn, or you can add meat for extra filling.

You know, this sometimes happens when you really want to eat, but at the same time you don’t want to leave the house to buy groceries. And here it’s not at all a matter of bad weather, there may be sun outside the window, a pleasant breeze and blooming greenery. The fact is that there is simply “reluctance” and that’s all. This is how my morning began, and the faster the time approached lunch, the more I wanted to eat and the less I wanted to leave the apartment.

I decided to cook a delicious lunch from what I had at home at any cost. Luckily, in addition to the potatoes, there were cauliflower and green beans in the fridge, which I had completely forgotten about! My first thought was to simmer all the vegetables together to end up with a delicious stew - and that's a good idea that I'll save for next time. The second thing that came to mind: fry the potatoes until golden brown, and then fry green beans and cauliflower with them until golden brown. I liked this option better because I wanted something hearty and fried.

What I had:

• 400 gr. potatoes
• 1 small cauliflower
• 200-250 gr. green beans
• 1 carrot
• vegetable oil
• salt, ground black pepper
• any fresh vegetables or salad to serve

I wouldn’t peel homemade potatoes, I would just cut them together with the skin, as in this recipe. I had to peel the potatoes, after which I cut the vegetable into strips, as my mother always did.

Fry the potatoes in vegetable oil until almost done. The potatoes from some of the barrels were browned. After which I added cauliflower, which I simply cut into quarters, along with green leaves, which, by the way, are also very tasty.

When the cabbage was almost ready, I added green pods, having previously cut them into 2-3 equal parts.

Along the way, I added a little oil, as the vegetables began to burn rather than fry. It’s not very visible in the photo, but the potatoes and cabbage are already ready, all that remains is to fry the beans.

The green pods have already arrived. Now you can add the carrots, fry the vegetables for another 3-4 minutes, add salt and pepper and remove from the stove.

Potatoes with cauliflower and green beans fried in a frying pan are ready. Of course, such a tasty and satisfying dish needs to be supplemented with fresh vegetables. I have ripe, juicy tomatoes. You can also make a salad from seasonal products, for example, red pepper. I like the combination of vegetables with sweet dried fruits and ground spices.

I also want to say that I will definitely do something similar with frozen vegetables in winter. Green beans and cauliflower can always be found in the frozen vegetables and berries section of any large store. And what can we say about the availability of potatoes and carrots in cold weather?

Bon appetit! Recipe from subscriber Tanya Kravets.