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Cauliflower with Grated Cheese

Cauliflower with grated cheese (Erken 1914): boiled cauliflower gratinated in an ovenproof dish with 80 g sharp grated cheese and melted butter, served with lightly browned butter over. Erken recommends grating cheese rinds rather than costly parmesan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 393 (falt i det fri)

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About the dish

Erken was practically minded and encouraged grating cheese rinds for gratinating instead of buying costly parmesan. The dish is a simple cheese-gratinated cauliflower, served with browned butter over.

How to make it

  1. 1

    Boil the cauliflower

    Boil the cauliflower heads tender in salted water and let them drain well.

  2. 2

    Fill the dish

    Grease an ovenproof dish well and sprinkle 2 tablespoons grated cheese in the bottom. Place the boiled cauliflower in it.

  3. 3

    Sprinkle with cheese and butter

    Sprinkle the rest of the cheese over and pour over 25 g melted butter.

  4. 4

    Gratinate

    Put the dish in a hot oven (about 200 °C (390 °F)) until the cauliflower is nicely browned.

  5. 5

    Browned butter

    Brown the rest of the butter quite lightly and pour it over the cauliflower just as it is to be served.

Changes from the original

Measures have been converted to modern units, and the oven temperature is given (the original only says 'hot oven'). The amount of butter has been split in two (for gratinating and for browned butter) as the original assumes.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 393) → 1949 (korrekturlest, s. 433)~63% av teksten endretfjernetlagt til
2 blomkaalhoder blomkålhoder 80 gr. reven, skarp ost 75 gr. smør. En ildfast form smøres godt, bestrøes i bunden bunnen med 2 spiseskefulde spiseskjefulle reven ost; den kokte kaal lægges kål legges i, overstrøes med resten av osten, overheldes overhelles 25 gr. smeltet smør, sættes settes i varm ovn, ovn til kaalen kålen er pent brun. Resten av smøret brunes ganske let lett og heldes helles over kaalen, kålen, idet den skal serveres. Hvilken sort reven ost? Parmesanost er for de fleste altfor kostbar og fordyrer retten betænkelig. Ta osteskorper og riv dem, straks de ikke mere kan gjøre nytte for sig paa frokost- eller aftensbordet. Skorper av skarp ost og schweiserost er udmerket bra, men ta dem, før de ligger og mugner. Den revne ost opbevares paa svovlede glas. Korkes eller tilbindes godt.

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Frequently asked questions

Which cheese can I use instead of parmesan?
Schønberg Erken recommends using grated cheese rinds of sharp cheese or Swiss cheese, since parmesan is costly. The rinds should be grated before they start to mold, and the grated cheese kept in a jar with a cork or tight lid.
How is the cauliflower gratinated?
Grease an ovenproof dish well and sprinkle 2 tablespoons grated cheese in the bottom. Add the fully boiled cauliflower, sprinkle over the rest of the cheese (of 80 g total) and pour over 25 g melted butter. Put the dish in a hot oven until the cauliflower is nicely browned.
What is done with the rest of the butter?
Of the 75 g butter, 25 g is used melted over the cauliflower before baking. The rest is browned quite lightly and poured over the cauliflower just as it is to be served.
How much do I need for four servings?
The recipe from Stor kokebok (1914, p. 393) reckons 2 cauliflower heads, 80 g grated sharp cheese and 75 g butter, and the dish takes about 40 minutes in all.

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