Young Vegetables

  • 1 lb assorted young vegetables, such as peas, carrots, strin beans, cauliflower, etc.
  • salt
  • 2 T butter
  • 1 T parsley, chopped
  • 1/4 t pepper
  • 1 T flour
  • 1 C water

Wash vegetables and cook in just enough salted water to cover, but do not let it evaporate. When done, drain and save water, tumble vegetables in butter and sprinkle with parsley and pepper. Prepare sauce with butter, flour, and water.

Credits: German Cooker


Bloemkoolpasta met Leidse Kaas

  • 300 g large macaroni
  • 1 cauliflower head, in rosettes
  • 50 g butter
  • 50 g(= 1.76 oz) flour
  • 600 ml 2% milk
  • 125 old cheese, grated
  • 2 tomatoes, in slices

Preheat the oven to 200 C. Cook the pasta and the cauliflower in separate bowls, and drain and mix together. Melt the butter in a sauce pan and brown the flour in it. Add the milk, and bring to a boil, stirring until all the flour is dissolved. Add the cheese and stir until melted into a thick sauce.

Put the pasta/cauliflower mixture in a large glass baking tray. Pour the cheese sauce over the top, and lay the sliced tomatoes on top of that. Bake ~25 min. until browned.


Roasted Cauliflower

  • 2 1/2 C dry white wine
  • 1/3 C olive oil
  • 1/4 C salt
  • 3 T lemon juice
  • 2 T unsalted butter
  • 1 T red pepper flakes
  • 1 T sugar
  • 1 bay leaf
  • 1 head of cauliflower, stem trimmed and leaves removed

Preheat oven to 250C. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 C water to a boil. Lower the cauliflower into the broth, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.

Transfer cauliflower to colander to drain, and then move to a rimmed baking sheet or roasting pan. Roast, rotating pan half-way through, until brown all over, 30 to 40 minutes.


2014-03-09: This turned out delish, though I’d probably par-boil the cauliflower a bit less so that it retained a bit more crunch. We saved the “broth”, freezing it to use as a soup base.


Linzencurry met Pappadums

  • 300 g basmati rice
  • 150 ml oil
  • 1 large onion, coarsely chopped
  • 2 T mild Indian currypaste
  • 450 g frozen cauliflower
  • 150 g frozen peas
  • 400 g canned lentils, drained
  • 400 g canned tomatoes blocks
  • 100 ml vegetable bouillon
  • 8 pappadums
  • 4 T mango chutney

Cook the rice according to the instructions on the package. Heat 3 T oil in a pan and brown the onion with the curry paste for 2-3 minutes. Add the cauliflower, peas, lentils, and tomato blocks with the juice. Add the bouillon, and salt to taste, and bring everything to a boil. Cook for 15-20 minutes. Heat the rest of the oil in a wok and fry the pappadums two at a time. Leave them 1-2 minutes until crispy. Lay them on paper to drain. Serve the lentil curry with the rice, and lay the pappadums on top, with the mango chutney on the side.

Credits: Aller Hande, my translation.

2013-05-13: I’ve wanted to make a cauliflower curry for a long time. I like cauliflower, but for some reason we usually end up with broccoli instead. I used generic curry powder instead of curry paste, and fresh cauliflower instead of frozen. I also had dried lentils, which I rinsed and then boiled while preparing the rest of the ingredients, having not realized it called for canned. We skipped the chutney and the pappadums.