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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 226) → 1914 (proofread, p. 194)~57% of the text changedremovedadded
Blomkålen Blomkaal kjøtfarce persille. Blomkaalen kokes godt halv mør. halvmør. Et klæde strøes tynt tyndt med hvetemel; herpå legges herpaa lægges et lag kjøttfarse, kjøtfarce, og blomkålen legges på, blomkaalen lægges paa, idet man legger lægger blomsten ned mot farsen. farcen. Klædet bindes tett tæt sammen, men litt løst, så farsen saa farcen kan heve hæve sig. Settes Sættes over varmen ilden i kokende, saltet vann vand og småkoker ½ smaakoker 1/2 time. Serveres på paa fat med små smaa buketter kokt blomkål blomkaal omkring. Tomatsaus, béarnaisesaus bearnaisesaus eller hollandsk saus serveres til. Blomkålen Blomkaalen kan deles op i små smaa buketter og farseres på farceres paa samme måte. maate. Disse kokes i ¼ 1/4 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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