How do I boil the cauliflower for this dish?

The cauliflower is boiled whole and tender in salted water. This usually takes about 15–20 minutes depending on size – the whole dish is ready in about 30 minutes.

How thick should the tomato sauce be?

The recipe calls for a slightly thick tomato sauce, so that it settles over the cauliflower instead of running off.

How was the dish served in 1914?

According to Henriette Schønberg Erken's "Stor kokebok" (1914, p. 393), cauliflower with tomato sauce was served as a light middle course, sprinkled with finely chopped parsley.

Cauliflower with Tomato Sauce

Name: Cauliflower with Tomato Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs heads of cauliflower; 1 tsp salt (for the cooking water); 4 dl tomato sauce (slightly thick); 2 tbsp finely chopped parsley

Cauliflower with tomato sauce (Erken 1914): cauliflower is boiled tender, topped with a slightly thick tomato sauce and sprinkled with finely chopped parsley. Served as a light middle course.

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

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About the dish

One of Erken's shortest directions in the cauliflower section: boiled cauliflower with tomato sauce, meant as a light middle course. Tomato sauce was a modern novelty in Norwegian cookbooks at this time.

How to make it

1
Boil the cauliflower
Boil the cauliflower tender in salted water and let it drain.
2
Serve
Place the cauliflower on a platter, pour over a slightly thick tomato sauce and sprinkle finely chopped parsley on top. Serve as a light middle course.

Changes from the original

The original gives no quantities; here practical amounts for four servings have been set. The method is otherwise unchanged.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 393) → 1949 (korrekturlest, s. 433)~48% av teksten endretfjernetlagt til

~~blomkaal tomatsaus finhakket persille Blomkaalen~~ Blomkålen kokes mør og ~~overheldes~~ overhelles med en litt ~~tyk~~ tykk tomatsaus, strøes med finhakket persille. Serveres som ~~mellemret.~~ mellomrett.

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Frequently asked questions

How do I boil the cauliflower for this dish?: The cauliflower is boiled whole and tender in salted water. This usually takes about 15–20 minutes depending on size – the whole dish is ready in about 30 minutes.
How thick should the tomato sauce be?: The recipe calls for a slightly thick tomato sauce, so that it settles over the cauliflower instead of running off.
How was the dish served in 1914?: According to Henriette Schønberg Erken's "Stor kokebok" (1914, p. 393), cauliflower with tomato sauce was served as a light middle course, sprinkled with finely chopped parsley.

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