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Cauliflower Ring

Cauliflower ring from Erken's Stor kokebok (1914): a thick butter batter of 125 g butter, 125 g flour and 2.5 dl milk with 5 eggs, mixed with boiled cauliflower, cooked in a ring mold in a water bath for 1 hour or baked in the oven.

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

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About the dish

The cauliflower ring belongs to the festive middle courses in Erken's vegetable chapter, where boiled cauliflower is bound in a rich butter batter and shaped in a ring mold. The dish was served as a middle course or as a wreath with sauce in the center.

How to make it

  1. 1

    Prepare the cauliflower

    Boil the cauliflower tender in salted water, cool it and divide it into small florets.

  2. 2

    Make the base batter

    Stir butter and flour together in a pot, thin with the milk little by little and bring to a boil while stirring into a thick, smooth mass.

  3. 3

    Stir in the egg yolks

    Take the pot off the heat and stir in the egg yolks, one at a time. Season with salt and nutmeg.

  4. 4

    Fold in the egg whites

    Beat the egg whites stiff and fold them gently into the batter last.

  5. 5

    Mix with cauliflower

    Mix the cold, divided cauliflower into the batter.

  6. 6

    Fill the mold

    Grease a ring mold well and dust it with breadcrumbs. Fill the batter into the mold.

  7. 7

    Boil or bake

    Cook the ring in a water bath for 1 hour, or bake it in a hot oven (about 180 °C (355 °F)) for 30–45 minutes. Turn it out onto a platter and serve.

Changes from the original

Measurements have been converted to modern units (dl, grams, pcs). The amount of cauliflower is estimated at two heads, since the original gives no quantity. The language of the method has been modernized, but the ingredients are unchanged.

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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 393) → Modernised~90% of the text changedremovedadded
125 gr. smør g smør. 125 gr. hvetemel 2 1/2 del. melk g hvetemel. 2,5 dl melk. 5 stk egg (deles i plommer og hviter). 1 ts salt (etter smak). 0,25 ts muskat Smør (etter smak). 2 stk blomkålhoder (kokte, avkjølte og delt i buketter). Kok blomkålen mør i saltet vann, avkjøl den og del den i små buketter.. Rør smør og mel røres sammen, spædes sammen i en kjele, spe med melken, gives melken litt om litt og gi det et opkok, irøres eggeblommerne, oppkok under omrøring til en efter en, tilsættes krydderierne efter smak tykk, glatt masse.. Ta kjelen av varmen og tilsidst de stivvispede eggehviter. Deigen blandes rør inn eggeplommene, én for én. Smak til med kokt, kold, opdelt blomkaal, haves salt og muskat.. Stivpisk eggehvitene og vend dem forsiktig inn i smurt, strøet randform, kokes deigen til sist.. Bland den kalde, oppdelte blomkålen inn i vandbad deigen.. Smør en randform godt og strø den med kavring. Fyll deigen i formen.. Kok randen i vannbad i 1 time time, eller stekes stek den i varm ovn 1/2—3/4 time. (ca. 180 °C) i 30–45 minutter. Hvelv den på fat og server.

Note on Modernised

Mål er omregnet til moderne enheter (dl, gram, stk.). Mengde blomkål er anslått til to hoder, da originalen ikke oppgir mengde. Språket i fremgangsmåten er modernisert, men ingrediensene er uendret.

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Frequently asked questions

How long does the preparation take?
The ring is cooked in a water bath for about 1 hour, or baked in a hot oven for 1/2–3/4 hour. Count on about 90 minutes total including pre-boiling the cauliflower.
Must the cauliflower be pre-boiled?
Yes. The cauliflower should be boiled, cooled and divided before it is mixed into the batter, so that it does not release cooking water into the batter.
What is the batter made of?
A thick base batter of 125 g butter, 125 g wheat flour and 2 1/2 dl milk that is brought to a boil. Then 5 egg yolks are stirred in one at a time, salt and nutmeg to taste, and finally the stiffly beaten egg whites.
How should the mold be prepared?
Use a ring mold that is well greased and dusted (with e.g. breadcrumbs or flour), so the ring releases easily when it is turned out.

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