Hungarian Cauliflower Recipes

HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER

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.

HUNGARIAN CAULIFLOWER

Steps:

• 1. Heat oven to 400
• 2. Arrange cauliflower-ets into an 8x8 baking dish
• 3. Melt butter in a saucepan over low heat and stir in flour till you have no lumps. Cook 2 minutes. Add salt & pepper then mix in sour cream. Slowly add in water till combined. Stir on medium heat till glossy and smooth. Away from heat add dill and pour slightly cooled sauce on cauliflower.
• 4. Bake in oven about 40-45 minutes till cauliflower is tender to knife insertion.
• 5. ** Optional, add shredded cheese to top in last 3 minutes of cook time.

HUNGARIAN CAULIFLOWER SOUP

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).

CREAMED CAULIFLOWER

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.

KARFIOL LEVES (HUNGARIAN CAULIFLOWER SOUP)

Steps:

• Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
• Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes).
• In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you).
• Add the parsley and white pepper.
• Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
• Simmer until cauliflower is done and soup no longer tastes floury (10 minutes).
• Let cool thoroughly.
• In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
• Reheat before serving.