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Stuffed Cauliflower

A whole, half-cooked head of cauliflower encased in meat forcemeat, tied in a flour-dusted cloth and simmered for half an hour; served with cauliflower florets and tomato, béarnaise, or hollandaise sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 194 (falt i det fri)

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About the dish

A festive presentation in which a whole head of cauliflower is encased in meat forcemeat and cooked in a cloth — a technique Erken uses to give vegetables and forcemeat a rounded, attractive shape.

How to make it

  1. 1

    Pre-cook the cauliflower

    Cook the cauliflower well until half tender in lightly salted water.

  2. 2

    Lay on the forcemeat

    Dust a clean cloth thinly with wheat flour. Place a layer of meat forcemeat on the cloth and set the cauliflower on top with the flower side down against the forcemeat.

  3. 3

    Tie it up

    Tie the cloth tightly around the cauliflower, but a little loosely, so the forcemeat can rise.

  4. 4

    Cook

    Place the parcel in boiling, salted water and let it simmer for half an hour.

  5. 5

    Serve

    Remove the cloth and place the cauliflower on a platter with small florets of cooked cauliflower around it. Sprinkle with finely chopped parsley and serve tomato sauce, béarnaise sauce, or hollandaise sauce alongside.

  6. 6

    Variation

    The cauliflower can also be divided into small florets and stuffed the same way; these are cooked for a quarter of an hour.

Changes from the original

The original gives no quantities; suggested amounts have been set for four servings. The cloth can today be replaced by a clean cotton cloth or cheesecloth.

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. 194) → 1949 (korrekturlest, s. 226)~57% av teksten endretfjernetlagt til
Blomkaal kjøtfarce persille. Blomkaalen Blomkålen kokes godt halvmør. halv mør. Et klæde strøes tyndt tynt med hvetemel; herpaa lægges herpå legges et lag kjøtfarce, kjøttfarse, og blomkaalen lægges paa, blomkålen legges på, idet man lægger legger blomsten ned mot farcen. farsen. Klædet bindes tæt tett sammen, men litt løst, saa farcen så farsen kan hæve heve sig. Sættes Settes over ilden varmen i kokende, saltet vand vann og smaakoker 1/2 småkoker ½ time. Serveres paa på fat med smaa små buketter kokt blomkaal blomkål omkring. Tomatsaus, bearnaisesaus béarnaisesaus eller hollandsk saus serveres til. Blomkaalen Blomkålen kan deles op i smaa små buketter og farceres paa farseres på samme maate. måte. Disse kokes i 1/4 ¼ time. Ingrediensliste: Blomkål kjøttfarse persille

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Frequently asked questions

How long should the stuffed cauliflower cook?
The cauliflower is first pre-cooked well until half tender. After it is wrapped in the cloth with meat forcemeat, it simmers ½ hour in boiling, salted water. If you divide the cauliflower into small florets and stuff each separately, they cook only ¼ hour.
Why should the cloth be tied a little loosely?
Because the meat forcemeat rises during cooking. The cloth is tied tightly, but a little loosely, so the forcemeat has room. The cloth is dusted thinly with wheat flour first, so the forcemeat does not stick.
Which sauce is served with it?
Tomato sauce, béarnaise sauce, or hollandaise sauce. The dish is placed on a platter with small florets of cooked cauliflower around it, and garnished with parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 194.

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