MY COOKBOOK

MY COOKBOOK
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19.10.11

CAULIFLOWER AND CHEESE


This one is the quintessential vegetable dish with roast beef, as important as gravy or mashed potatoes. I also like to serve cauliflower with cheese to extend some leftover dish; in this case we had a bit of Transylvanian Layered Cabbage left from the other night. The two dishes were surprisingly good together. My plate reminded me of an ethnic potluck I attended once.

fresh cauliflower florets
cheese sauce

• Cut the cauliflower florets off the central stalk taking care not to break it into small pieces.
• Cut the large pieces through the stalk gently separating the floret section. Aim for uniform, medium large pieces.
• Blanch the cauliflower florets in salted boiling salted water for 4 minutes or until tender. Do not overcook.
• Meanwhile set out the ingredients for the cheese sauce.
• When the cauliflowers are tender remove florets with a slotted spoon.
• Place the florets in a baking dish large enough to hold all the florets in one layer.
• Make the cheese sauce and pour over the cauliflower making sure all the florets are covered.
• Sprinkle with grated nutmeg.
• Bake it in a 350F oven for 30 minutes or until the sauce is bubbling. Or simply heat it through in the microwave. Microwaving the dish might not be the British way, but it’s still delicious.
  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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