Best 3 Cauliflower And Edam Cheese Dutch Recipes
Cauliflower and edam cheese Dutch is a classic comfort food that can be enjoyed by people of all ages. This versatile dish can be served as a main course or a side dish, and it is also a great way to use up leftover cauliflower. The combination of cauliflower, edam cheese, and bread crumbs creates a flavorful and satisfying dish that is sure to please everyone at the table. With just a few simple ingredients, you can create a delicious and hearty meal that is perfect for a weeknight dinner or a special occasion.
Let's cook with our recipes!
CAULIFLOWER AND EDAM CHEESE (DUTCH)
Make and share this Cauliflower and Edam Cheese (Dutch) recipe from Food.com.
Provided by noway
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 395°F.
- Rinse the cauliflower cut into florets.
- Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
- Beat the eggs with the condensed milk and half of the grated cheese.
- Add the flour and pepper and paprika to taste.
- Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top.
- Bake at 395ºF for about 35 minutes.
CAULIFLOWER CHEESE
A classic heartwarming English dish served as a side for 4 or main with potatoes or bread for 2.
Provided by ButtercupBento
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
- Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
- Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
- Stir steamed cauliflower into cheese sauce; season with salt and white pepper.
Nutrition Facts : Calories 633.8 calories, Carbohydrate 37.3 g, Cholesterol 129.4 mg, Fat 43.9 g, Fiber 7.6 g, Protein 26.6 g, SaturatedFat 27.7 g, Sodium 719 mg, Sugar 16.7 g
BLOEMKOOL (CAULIFLOWER NETHERLANDS - STYLE)
Cauliflower served in a simple white sauce with a hint of nutmeg which highlights the cauliflower. Cheese lovers have the option of adding some of there favorite cheese to the sauce. Try melting some Dutch cheese such as Edam or Gouda cheese into your sauce. Some other suggestions are Fontina, Gruyere, Cheddar or your favorite mild cheese from your part of the world. Enjoy!
Provided by Acerast
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean and break cauliflower into flowerettes.
- In a kettle, boil cauliflower in the water until tender.
- While the cauliflower is cooking, melt butter in a medium saucepan, over low heat.
- Whisk in flour, salt and nutmeg, making a smooth paste.
- Add the milk slowly, stirring constantly to incorporate smoothly.
- Cook over low heat until thickened, stirring constantly.
- Optional: grated cheese may be added at this point, stirring constantly to incorporate into a smooth sauce.
- Drain and place cauliflower in a serving dish.
- Pour white sauce, (cheese sauce) over cauliflower and serve.
Tips for Making Cauliflower and Edam Cheese Dutch
- Choose the right cauliflower: Select a head of cauliflower that is firm and tightly packed, with a bright white or pale green color. Avoid heads that have any brown or yellow spots, as this indicates that the cauliflower is past its prime.
- Cut the cauliflower into even-sized florets: This will ensure that they cook evenly. If the florets are too large, they may not cook through properly, and if they are too small, they may overcook and become mushy.
- Steam the cauliflower until tender: Steaming is a gentle cooking method that helps to preserve the cauliflower's nutrients and flavor. Bring a pot of water to a boil, then place a steamer basket or colander over the pot. Add the cauliflower florets to the steamer and cover the pot. Steam the cauliflower for 5-7 minutes, or until it is tender when pierced with a fork.
- Make the cheese sauce: While the cauliflower is steaming, make the cheese sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, or until the mixture is smooth and bubbly. Gradually whisk in the milk and bring the mixture to a simmer. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened. Stir in the Edam cheese and cook until it is melted and smooth.
- Combine the cauliflower and cheese sauce: Add the steamed cauliflower to the cheese sauce and stir to combine. Season with salt and pepper to taste.
- Serve immediately: Cauliflower and Edam cheese Dutch is best served hot, so serve it immediately after it is made.
Conclusion
Cauliflower and Edam cheese Dutch is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to get your daily dose of vegetables, and it is also a good source of calcium and protein. With its creamy cheese sauce and tender cauliflower, this dish is sure to be a hit with everyone at your table.
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