Finnish Cauliflower Recipes

FINNISH CAULIFLOWER

Finnish Cauliflower image

After my Finnish grandmother passed away, I found a large index card in a box of her trinkets. I had the writing translated, and it turned out to be this festive casserole. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups cubed day-old rye bread
1 small head cauliflower, cut into florets
2 tablespoons butter
1 teaspoon caraway seeds
3 cups shredded sharp cheddar cheese
4 large eggs, beaten
1 cup flat beer or nonalcoholic beer
1 teaspoon ground mustard
1/2 teaspoon ground coriander
1/4 teaspoon pepper

Steps:

Place bread in a 15x10x1-in. baking pan; bake at 300° for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11x7-in. baking dish., In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 261 calories, Fat 18g fat (12g saturated fat), Cholesterol 158mg cholesterol, Sodium 387mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

FINNISH CAULIFLOWER CUSTARD

Finnish Cauliflower Custard image

Cauliflower is a favorite in Finland. This is from Florence Schwartz's "Vegetable Cooking of All Nations" (a discarded library book full of recipe gems that I bought about 25 years ago at a library book sale for 50 cents :)

Provided by Acerast

Categories Cauliflower

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cauliflower, separated into flowerets
1 1/2 teaspoons salt
2 tablespoons butter
3 tablespoons flour
1 tablespoon fresh parsley, minced
2 cups milk
3 eggs
1/4 teaspoon white pepper

Steps:

Preheat the oven to 350°F.
Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.
Reduce heat and simmer until cauliflower is just tender-crisp; drain.
Butter a 1-1/2 quart casserole and arrange the flowerets in it.
In a small saucepan melt the butter.
Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful).
Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.
Pour mixture over the cauliflower.
In a mixing bowl, beat the eggs.
Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.
Pour over the creamed cauliflower in the casserole.
Bake for 30-35 minutes or until the custard is set.
Serve hot.

Nutrition Facts : Calories 242.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 191, Sodium 1069, Carbohydrate 18.2, Fiber 3.8, Sugar 3.8, Protein 12.3

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