Bloemkoolcauliflowernetherlandsstyle Recipes

Steps:

• Clean and break cauliflower into flowerettes.
• In a kettle, boil cauliflower in the water until tender.
• While the cauliflower is cooking, melt butter in a medium saucepan, over low heat.
• Whisk in flour, salt and nutmeg, making a smooth paste.
• Add the milk slowly, stirring constantly to incorporate smoothly.
• Cook over low heat until thickened, stirring constantly.
• Optional: grated cheese may be added at this point, stirring constantly to incorporate into a smooth sauce.
• Drain and place cauliflower in a serving dish.
• Pour white sauce, (cheese sauce) over cauliflower and serve.

Steps:

• Cut potatoes the same size as the florets.
• Add to a large sauce pan, cover with water and salt lightly.
• Bring to a boil and cook until easily pierced with a skewer, about 20 minutes.
• Drain and transfer to a serving plate.
• Mix oil, vinegar, salt and pepper, pour over potatoes and cauliflower, breaking them up a bit as you do.
• Serve immediately.

Steps:

• Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
• Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
• Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
• Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
• Bake the cauliflower for 30 minutes.
• While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
• Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

Steps:

• Clean cauliflower and separate into florettes.
• Chop the tender part of the stalk.
• Discard remainder of the stalk.
• Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min).
• Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes.
• Slowly add some of the cauliflower stock to the flour mixture.
• Continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender.
• Add nutmeg and cream to the soup, stir, and serve hot.
• For variety, you can omit the nutmeg, and add paprika instead.
• You can also add 1/2 cup cheese when you are combining the flour and stock.