This summer, when I’ve had the house full of guests, I’ve been in need of simple things that can be done quickly and feed several people. One of our favorites has been this Hazelnut Baked Cauliflower that we’ve served together with different kinds of salads or BBQ (works both with vegetables and meat).
one head of cauliflower
fresh basil and oregano
handful of hazelnuts
salt and pepper
juice from ½ lemon
Rinse the cauliflower and break up the florets into smaller pieces. Place them steams down in one layer on an oven dish. Chop basil and oregano finely and mix with olive oil, minced garlic and chopped hazelnut. Season with salt, pepper and some lemon juice. Pour mixture over the cauliflower and blend together. Let soak for 15 minutes. Bake in the oven at 400°F (just over 200°C) until al dente. Sprinkle a rich amount of grated parmesan on top. Serve immediately.
When I came to Manhattan I didn’t know the English word for cauliflower. In Swedish it is Blomkålshuvud, which would be something like ‘flower cabbage head’ but I called it Flower Head. Well I did not know the name of horseradish either…
1 medium head of cauliflower
2-4 tablespoons of fresh horseradish
300-400 ml (1.4-1.7 cups) milk, cream or half and half
1-2 tablespoons butter
3 tablespoons flour
salt and pepper
parmesan or other nice cheese
Rinse the cauliflower with water and break the head into smaller pieces. Place the heads in salted water and cook until all dente. In the meantime you can do the stew…
Melt some butter. Quickly stir in the flour and immediately pour in the milk. You can also add some of the water from the cauliflower. Let it boil for 2-3 minutes. Add grated horseradish, salt and pepper to your own taste. I like my stew to have a strong taste of horseradish (in fact I want to feel it in my nose). But you can also have some grated horseradish on the side when you are serving the dish.
Poor the stew over the cooked cauliflower pieces and sprinkle some grated cheese over the dish. Gratinate in the oven at 225°C (437F) for about 10-15 minutes.
Serve the gratin as it is with a salad. I often have the stew with Polish Kielbasa or Swedish Lard Sausages (Isterband).