Post by Loupy on Apr 26, 2011 19:24:18 GMT -7
Loupy's German Cauliflower
I went to Germany in the 1960's as a young adult. I shared 3 months there with my German family. I had a wonderful time and learned to cook lots of great food there. This was one of my favorites and I still love it today. I hope you try it because it makes cauliflower devine!!
Serves: 4
Ingredients:
1 large head of cauliflower
2 Tablespoons Butter
2 heaping Tablespoons all purpose Flour
1 cup of milk
1 cup of the water from the cooked cauliflower
Salt and pepper to taste
1/4 tsp Sugar or Stevia
1/4 tsp Nutmeg
Directions:
For the cauliflower
Cut up 1 large head of cauliflower into flowerets.
Throw away the core.
Put into large pot and cover with water.
Cook to personal tenderness, (do not steam)
Remove cauliflower from water, and put in a colander to drain well.
When it has stopped dripping, put in a bowl and cover with foil to keep warm.
Reserve 1/2 of the water, about 1 cup, set aside.
Throw out the rest of the water.
To Make Sauce
In same pot, make a roux with 2 tbs butter and 2 tbs flour under medium heat.
(Put butter in the pot first, melt it a little and then add the flour. It will be a thick paste.)
Taking the reserved water, add 1 cup of milk to it.
Pour that into the pot with the roux, stir until thickened.
Season sauce with salt, pepper, 1/4 tsp sugar (or substitute)
Add 1/4 tsp Nutmeg.
Stir and let sit for about 2 minutes.
Uncover cauliflower and drain off any extra liquid in bottom of bowl.
Pour sauce over flowerets.
Serve immediately
I went to Germany in the 1960's as a young adult. I shared 3 months there with my German family. I had a wonderful time and learned to cook lots of great food there. This was one of my favorites and I still love it today. I hope you try it because it makes cauliflower devine!!
Serves: 4
Ingredients:
1 large head of cauliflower
2 Tablespoons Butter
2 heaping Tablespoons all purpose Flour
1 cup of milk
1 cup of the water from the cooked cauliflower
Salt and pepper to taste
1/4 tsp Sugar or Stevia
1/4 tsp Nutmeg
Directions:
For the cauliflower
Cut up 1 large head of cauliflower into flowerets.
Throw away the core.
Put into large pot and cover with water.
Cook to personal tenderness, (do not steam)
Remove cauliflower from water, and put in a colander to drain well.
When it has stopped dripping, put in a bowl and cover with foil to keep warm.
Reserve 1/2 of the water, about 1 cup, set aside.
Throw out the rest of the water.
To Make Sauce
In same pot, make a roux with 2 tbs butter and 2 tbs flour under medium heat.
(Put butter in the pot first, melt it a little and then add the flour. It will be a thick paste.)
Taking the reserved water, add 1 cup of milk to it.
Pour that into the pot with the roux, stir until thickened.
Season sauce with salt, pepper, 1/4 tsp sugar (or substitute)
Add 1/4 tsp Nutmeg.
Stir and let sit for about 2 minutes.
Uncover cauliflower and drain off any extra liquid in bottom of bowl.
Pour sauce over flowerets.
Serve immediately
