Bloemkool Met Versche Wurst - Cauliflower With Sausage |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A flavorful cauliflower dish from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 head cauliflower |
1 lb sausage, sliced |
nutmeg, for garnish |
Directions:
1. Remove leaves and stalks from cauliflower; separate into flowerets, if desired.
2. Cook, uncovered in a large amount of boiling salted water until tender (about ten minutes).
3. Drain well.
4. While the cauliflower is cooking, saute sliced sausage, add a sprinkle of nutmeg and serve with cauliflower.
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