Hungarian Cauliflower Recipes

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HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER



Hungarian Hot and Spicy Pickled Cauliflower image

Very hot and spicy pickled cauliflower pieces.

Provided by Kimberly D. B. Woodward

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 30m

Yield 39

Number Of Ingredients 14

4 cups distilled white vinegar
4 cups water
½ cup sea salt
1 head cauliflower, broken into florets
3 hot chile peppers, sliced lengthwise
3 cloves garlic, minced, divided
1 tablespoon mustard seed, divided
1 tablespoon whole black peppercorns, divided
1 tablespoon coriander seeds, divided
1 tablespoon dill seeds, divided
1 tablespoon allspice berries, divided
1 ½ teaspoons red pepper flakes, divided
3 bay leaves
3 1-quart canning jars with lids and rings

Steps:

  • Combine vinegar, water, and salt together in a pot; bring to a simmer.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 9.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1088.8 mg, Sugar 0.6 g

CREAMED CAULIFLOWER



Creamed Cauliflower image

This is a Hungarian recipe from my mother. It's easy to make and flavorful.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 6

1 medium head cauliflower, broken into florets (about 7 cups)
1-1/2 teaspoons salt, divided
1/2 cup dry bread crumbs, divided
1 cup half-and-half cream
1 tablespoon butter
Minced fresh parsley, optional

Steps:

  • Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain. , Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs., Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. Garnish with parsley if desired.

Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 552mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

HUNGARIAN CAULIFLOWER SOUP



Hungarian Cauliflower Soup image

Secrets of Hungarian Cooking. A really flavorful soup with dumplings. A full meal without meat. I added boullion to mine. the dumplings are like egg noodles can add cheese or ground caraway seed

Provided by Dienia B.

Categories     Hungarian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 large cauliflower
4 tablespoons butter
1 tablespoon flour
1/4 teaspoon paprika
1 teaspoon salt (may need more )
2 tablespoons parsley, chopped
1 cup sour cream
1 chicken bouillon cube (optional)
3 eggs
2 tablespoons sour cream
1 cup flour, may need more

Steps:

  • Break cauliflower into sections removing tough fibers.
  • Add enough water to cover. Cook until tender. (I used frozen.).( mash up when cooked ).
  • I added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings.
  • ( i would add the dumplings here before the roux ).
  • Make roux with butter, flour, paprika, and salt.(add when noodles are floating ).
  • Add to soup gradually, stirring frequently.
  • Add sour cream right before you add dumplings.( or just sour cream ).
  • Make dumplings: Blend eggs, sour cream, and flour together; do not beat. Drop by 1/2 teaspoons into soup for last 10 minutes cooking. Cover. Cook on very low heat.

Nutrition Facts : Calories 452.4, Fat 28.6, SaturatedFat 16, Cholesterol 203.1, Sodium 851.6, Carbohydrate 38.1, Fiber 5.2, Sugar 6.5, Protein 13.7

HUNGARIAN CAULIFLOWER SOUP



Hungarian Cauliflower Soup image

Make and share this Hungarian Cauliflower Soup recipe from Food.com.

Provided by BarbryT

Categories     Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 cups milk
1 large yellow onion, finely chopped
1 -2 carrot, finely chopped
6 -8 ounces cooked ham, cut into small dice
1 head cauliflower
1/2 cup sour cream
1 -2 teaspoon salt, to taste
white pepper, to taste
paprika or smoked paprika

Steps:

  • Bring milk to a boil, add the onion, carrots and ham. Cover partially and simmer gently over medium heat for 10 minutes (taking care that it doesn't boil over).
  • In the meantime, remove flowerets from the cauliflower head and chop very coarsely. You want the pieces fairly large. Add them to the soup and simmer 15 minutes more.
  • In a bowl, stir a little of the hot soup with the sour cream until smooth. Add back to the soup and stir until smooth. Add salt and white pepper to taste. Simmer briefly, stir gently but well.
  • Serve, sprinkling each bowl with paprika to taste (I like lots).

Nutrition Facts : Calories 547.8, Fat 31.6, SaturatedFat 17.7, Cholesterol 120.9, Sodium 916, Carbohydrate 36.8, Fiber 4.5, Sugar 5.8, Protein 31.6

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