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.

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
Pre-cook the cauliflower
Cook the cauliflower well until half tender in lightly salted water.
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
Tie it up
Tie the cloth tightly around the cauliflower, but a little loosely, so the forcemeat can rise.
4
Cook
Place the parcel in boiling, salted water and let it simmer for half an hour.
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
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.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 226)~74% of the text changedremovedadded

~~1 stk blomkål (stort, helt hode). 600 g kjøttfarse. 2 ss hvetemel (til å strø på kledet). 1 ss persille (finhakket, til pynt). 1 ss salt (til kokevannet). Kok blomkålen~~ Blomkålen kokes godt ~~halvmør i lettsaltet vann.. Strø et rent klede~~ halv mør. Et klæde strøes tynt med ~~hvetemel. Legg~~ hvetemel; herpå legges et lag ~~kjøttfarse på kledet~~ kjøttfarse, og ~~sett~~ blomkålen ~~oppå med~~ legges på, idet man legger blomsten ned mot ~~farsen.. Bind kledet~~ farsen. Klædet bindes tett ~~sammen om blomkålen,~~ sammen, men litt løst, ~~slik at~~ så farsen kan heve ~~seg.. Legg pakken~~ sig. Settes over varmen i kokende, saltet vann og ~~la den småkoke i en halv time.. Ta av kledet og legg blomkålen~~ småkoker ½ time. Serveres på fat med små buketter kokt blomkål ~~rundt. Strø over finhakket persille og server tomatsaus, bearnaisesaus~~ omkring. Tomatsaus, béarnaisesaus eller hollandsk saus ~~til..~~ serveres til. Blomkålen kan ~~også~~ deles op i små buketter og farseres på samme ~~måte; disse~~ måte. Disse kokes i ~~et kvarter.~~ ¼ time. Ingrediensliste: Blomkål kjøttfarse persille

Note on Modernised

Originalen oppgir ingen mengder; veiledende mengder er satt til fire porsjoner. Kledet kan i dag erstattes av et rent bomullsklede eller osteklede.

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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