Saturday, April 29, 2006

Cauliflower and Edam cheese (Edammer bloemkool )

Thsi is a wonderful recipe. It seems that cauliflower and cheese were made for each other. The original recipe called for 2 tablespoons of condensed milk. I decided to change the recipe a bit by using cream instead so I would not have to open a whole can or condensed milk. You can add a small amount of sugar to sweeten the dish or use the original 2 tablespoons condensed milk. Using cream will change the results since condensed milk is milk that has the water reduced and sweetened with sugar.

Edam cheese is a very mild tasting, semisoft Dutch cheese, slightly salty or nutty and with almost no smell when compared to other cheeses

Edammer bloemkool

Cauliflower and Edam cheese

1 cauliflower
3 eggs
2 Tablespoons cream
3 tablespoons flour
1 cup milk
salt, pepper
paprika powder
7 ounces grated aged (Edam) cheese

Cut the cauliflower into its individual florets and wash them. Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.

Beat the eggs with the condensed milk, cup of 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 in a preheated oven at 200ºC/395ºF for about 35 minutes.

Serve with pan-fried sliced potatoes.

1 comment:

  1. Come to Holland. Learn more at:


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