Bestemor’s Creamy Cauliflower

Every year I get to visit Norway, and one of the highlights is cooking with my grandma.  Today she is showing us how to make a wonderful creamy cauliflower dish.  This is definitely a family favorite.  It is so creamy and delicious that we usually have to make a boatload to feed the family.

 

Ingredients:
1 head of cauliflower, cut into florets

4-5 cups water
2 teaspoons salt

1 cup flour
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon vegetable seasoning (Bouillon) (Chicken style seasoning)

2 tablespoons olive oil
1/2 cup soaked cashews, drained
1 tablespoon vegetable seasoning (Bouillon) (Chicken style seasoning)

 

Directions:
Break cauliflower into florets, place in a large pot and cover with water. Add some salt for flavor. Bring to a boil, and let simmer for 3-4 minutes. (The cauliflower should still be firm). Drain water and set aside.

Prepare flour and herb mixture for dipping by adding seasoning to the flour. Feel free to be creative. My grandma usually just adds seasoning until she likes the flavor. Stir well to combine. Dip each floret in the flour mixture. Brown in pan with a little oil until all sides of cauliflower florets are brown. Return to large pot.

Prepare cream. Drained soaked cashews. Place in blender. Add water from drained cauliflower, vegetable seasoning, and blend until smooth.

Pour the cream over cauliflower in large pot. Bring to a simmer, and let simmer for 5 minutes or so.

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