One thing I really love about this channel is how we are propagating individual family food traditions at scale. So many recipes where instead of being like “yeah I make this like my grandma does”, it’s now “I make this like this other person’s grandma whom I have never met but whose grandchild shared it with Beryl to share with us”. It’s really cool.
Absolutely! We also get to see dishes that are truly ingrained into a particular culture that we wouldn't see even if we visited because they are only ever home cooked and not found in restaurants! I feel like we are so spoilt in this day and age thanks to the internet and social media! It really is helping areas of cultures that would otherwise die out! 😊
The craziest thing I have ever heard is Beryl stating that having the equivalent of one full onion is having "a lot of onion". I cannot survive without at least 4 or 5 onions in my pantry at all times!
Agreed,and I live alone,I would have though Beryl would make a lot of Indian recipes,and most use a lot of onion, but perhaps her husband is from one of the Indian communities that don’t use onion,or garlic,but use Hing instead.😊
I believe she lives in NYC, so I'm guessing she has a small apartment and therefore not a ton of space to keep a fully-stocked pantry? In that kind of environment, a lot of people do more frequent, smaller grocery runs, since you're very close to the shops anyway.
I just put it in the dish drainer & anything else used to measure dry ingredients just gets rinsed then in the drainer. Milk, oil, peanut butter gets washed 😊!
Unless there is something different between just letting that measuring cup that only had water in it dry and washing and rinsing a measuring cup I don't think just letting it dry is wrong. And I realize that I say both cauli- and caula-flower, but I don't know why.
My mum taught me a trick to levelling up the flavour of a cheese sauce is to add mustard or mustard powder. You can't really taste the mustard flavour in the sauce, but it really enhances and brings out the cheesy flavour!
Yes, in UK making cauliflower cheese we add mustard powder and nutmeg but also bake it with the cheddar cheese sauce over it so it gets more flavour with a browned top.
You can Deep Fry Cauliflower florets WITHOUT coating them with any batter. The stem takes on a delicious cream texture while the floret tips become crunchy and deliciously caramelized. You can then eat them straight up (I like to put them in a Brioche bun with some garlic powder and salt) OR you can cook them further into a stew by adding Chicken stock, Spices (All spice, Garlic powder, cinnamon, dried Italian herbs, Cumin), and simmering for 20 minutes. You can then serve over Rice with a table spoon of Fresh Lemon. My favorite preparation.
Outside of dogs, I think Brassica Oleracea takes the cake for species we have turned into wildly different phenotypes. I always think it's weird that Cauliflower, Broccoli, Cabbage, Brussel Sprouts, Kale, Gai Lan, and Collard Greens are all the same species.
Lebanese fried cauliflower is one of my favorite dishes. You fry the cauliflower until it’s dark brown. Then add chopped garlic, lemon, and parsley. It goes great on pita with tahini.
That’s the easiest explanation of this recipe. A lot of Pinterest recipes wants you to douse it in olive oil and seasonings, then roast in the oven. Then it comes out with burnt seasoning. Definitely need to keep it simple and try your recipe.
Are you frying it in oil or butter? When my mom made dumplings, they were drizzled with brown butter. "You can't brown margarine! It has to be butter!" (She was German not French)
I worked at a place that served that a long time ago (2011-12). Hardly anyone ever ordered it, and we took it off the menu after I accidentally served some with mold in it.
I think cauliflower has plenty of flavour - yes, it is not pungent, but it is a mildly sweet vegetable flavour. And yes, I like cauliflower, and broccoli too. Packets of broc and cauli florets are a good frozen.
The association between cauliflower and cheese seems to be something one could guess is because it is a very European vegetable. It has been mentioned by Pliny the Elder, according to Wikipedia, so that is a very European history. You know what else is very European food? Cheese.
British child of a Dutch parent who grew up in Northern Germany. Cauliflower cheese - similar to the second recipe in this vid - was a staple of my childhood. We'd make it using a classic bechamel sauce that had a ton of vintage cheddar and a little mustard added to it. It was then served with Lincolnshire or Cumberland sausages. It was never a delicately flavored dish. If it doesn't pack a punch add more mustard and cheddar.
I don't wash a measuring cup if it only had water in it either! I usually put it upside down on the drying rack though to avoid any sitting water pooling in it to any extent
My favourite way to enjoy cauliflower is the Bengali-style winter veggie dal. It's just moong dal and the cauliflower, peas and carrots cook as the dal cooks, so they just become this delicious blend of sweet veggie and dal flavours. I love it so much, especially during winters (that's when peas, carrots and cauliflower taste the best!).
You can caramelize onions much more quickly if you add a couple of pinches of baking soda or baking powder to the pan. It slightly raises the pH, and the onions caramelize at a lower temperature.
This is such a great tip! I didn't know that! I usually just add some salt and extra sugar to speed up the process. Or the fake version - adding sugarcolour. We did this at work, because the onion would be in a wtaerbath while we were at lunch and would get the right texture, but not quite the colour, so the sugarcolour made it darker and gave those extra caramelized notes ❤ But in my own kitchen I'm definitely trying this! ❤
I put them in a slow cooker overnight and forget about them. Much easier.because they havent been stirred you do get half brown half white in the morning. Then i seperate the white ones and b rown them over a high heat. They get brown within 15 minutes.
My aunt and grandma (who are sadly no longer with us) used to have this inside joke that was just, "I LOVE cauliflower!" said in a high-pitched voice. I think my grandma said it once and it just stuck. I miss them. I love cauliflower.
Col-ee-flower. My mum does cauliflower cheese but she starts with a roux and then adds stronger cheese - like a gruyere or a mix of cheeses. She smothers parboiled cauliflower with the cheese roux and sprinkles cheese over the top and then bakes it in the oven. It's delicious
Cauliflower will always have a special place in my heart,my grandfather used to say the only good flower is a Cauliflower cos you can eat it, going so far as to buy a $20 bouquet of Cauliflower from the local pub flower lady back in the day, and having wreaths of Cauliflower at his funeral.
This is adorbs ❤ I love that you all honored his faves even at the funeral 🙌🏼 I hope my fam does that for me haha. Mine might be a wreath of cheese 🤷🏻♀️🎉
@mostlyvoid.partiallystars ❤ok but a cheese wreath, idk why it isn't a thing?!? 😂, have a memorial tattoo planned, of a cauliflower floret with emerald green ribbon with either only good flower, or R.I.P and D.O.D
I don’t clean anything I measure water in, just put it back in the cupboard. If you don’t like a wet washcloth under your cutting board, you can use an appropriately sized piece of rubberized drawer liner. Also, you can toss plastic cutting boards in the dishwasher. If you have one…? I’m from rural Ohio and pronounce it cauliflower with a short i vowel sound. You are the most adventurous eater I have ever seen, and my dad ate pickled pig’s feet and scrapple. Salute. PS, I always love your earrings.
I avoided carmalizing onions my whole life, but now as an older person with serious health issues, I take my time and enjoy every second of the process. 💕💖💕💖💕
One of my favourite cauliflower recipes is a a whole roasted cauliflower. All you do is make a sort of marinade out of olive oil, minced garlic, lemon juice, turmeric, and any dried herbs you enjoy (i typically do oregano and thyme), then you just bate the entire head of cauliflower (i cut an x into the stalk just so the marinade can get into the thickest part and help with cooking evenly). Then just put in a covered baking dish in the oven for an hour at 180c. It is so delicious and i usually just eat the whole thing myself over 2 days. I am so keen to try all the recipes in this video! everything sounds like a dish i will enjoy!
For a quicker caramelized onion situation, I've recently discovered adding a small sprinkle of baking soda, as well as a pinch of salt for flavour helps the onions break down much much quicker! It may not be 100% authentic caramelized onions, but they taste fantastic - you can't tell the baking soda is there - and it saves a lot of time and hassle :D
Because of you, I ordered an Advent Calendar from Bokksu. While my mother called us Catholic, we never had an Advent Calendar, so this will be my first, and I am so excited! I wanted the more expensive one, but opted for the less expensive one. Maybe next year, I’ll get the big boy!🤗🤗🤗 I have been a subscriber for about 3 years, because of you.👍🏻
First, let me say, I love your personality!! You are so fun, and I find myself chuckling often, and you seem to have a delightful relationship with your assistant. She seems quite fun as well. Ok Cauliflower!! When I was young, living at home, my Mom would cut out the big stems of cauliflower, steam it whole until tender, melt and create a thick sauce of Blue cheese, pour over vegetable and my whole family loved it like that! I still do that!! I also make cauliflower rice all the time, I prefer to boring white rice, making all kinds of sauces, and flavors! And I just also love it steamed, with plenty of butter and lots of black pepper.
We do the "not poison" thing, too. Lol. I love the bell tones. Cauliflower is sooooooo versatile and tasty. I highly recommend using al dente, well-drained, riced cauliflower in place of bulgur in tabbouleh if you are gluten-free and miss the Lebanese/Syrian yumminess.
We cut our cauliflower into thick slices and bake them with a ghee and podi blend brushed over them. I make a simple raita to have alongside the cauliflower with some roti. It’s really simple and delicious!
Short “i” in cauliflower, I would not wash a container used for measuring water unless I had very hard water, and I always appreciate a Mr Collin’s reference. 👍🏻👍🏻👍🏻
Cauliflower, bechamel and cheese; such a good combo. We have the same dish in Norway as the US/German one. Just use a stronger cheese for more flavour - plus add some bacon. Thanks for a great channel Beryl!
While it's true that Italians do it better, we French people do it BUTTER. Make a sauce mornay and slather it all over steamed (but cooled) florets. Then shower it with grated emmental like it's november rain, and maybe a little butter and a kiss on top. And into the oven it goes. It's better re-heated from the day before, as with lots of French recipes. The German one isn't like a gratin at all. And like Julia Child said, you don't want ever people to taste something and go OH... nutmeg.
23:25 it's not just an interpretation of Chinese food. Indo chinese food is a legit cuisine because it was made by the hakka tribe chinese people who came to settle in India after they were banished by their king. then they started selling food by adjusting their dishes to the indian pallete ❤
Also, when you were talking about the lack of spice in the german cauliflower with cheese sauce, I was laughing cause according to the viet/german culture videos by Uyen Ninh, it appears you used almost the full array of german spices 😂 so it seems the jokes are true
In Belgium we eat it like the Germans, but we don't use maggy in the cheese sauce but salt and 5 times more nutmeg in the sauce. We also put salt and nutmeg in the water to boil the cauliflower.
My mom used to make something like a mix of the French and the German cauliflower, a whole cauliflower served with Béchamel sauce (sometimes with some cheese) with fresh ground black pepper and topped with crispy bits of bacon. It was my favourite thing to eat. ❤ Ps. I say caul-i-flower.
CAUL-ee-FLOWer. Aloo Gobi is in my top 3 dishes from India. I love it raw with onion dip. My Portuguese grandfather used to take the cooking liquid from a pork roast and cook a whole head of cauliflower in it. If anyone hasn’t yet tried Alison Roman’s Creamy Cauliflower Pasta, run don’t walk. But I add the Parmesan or Romano cheese to the sauce, and just sauté fresh bread crumbs with garlic and seasonings. From this episode, I’ll be doing French, Dutch for certain.
Hi Beryl, as always I enjoyed your video. In Belgium, where I'm from, we also have a cauliflower gratin dish, which is a bit like the German one, but you wouldn't use cream cheese. Go for Swiss Gruyère in your béchamel and add some grated cheese and bread crumbs on top to get a nice crust. And use plenty of freshly grated nutmeg. In all honesty, this is not a dish I like, but most people love it. Personally I prefer either raw cauliflower or curry with cauliflower.
@@ezrafriesner8370 Yes I’m glad something is the same,I like it grilled too,and if cut diagonally,and stir fried it’s good in Chinese style stir fry’s.
Hi Beryl, I am from Germany, too. And I know the recipe for the (German style) cauliflower with cheese sauce slightly different from my Mum. Maybe you wanna give it a try (off camera) too 😉. Our recipe includes ham as well as you have to gratinate it in the oven. First you also have to cook the cauliflower for a while in well salted water. In the meantime you cut some slices of breakfast ham in squares and slice up some nice cheese of your gusto. You need to do as well a "white sauce" (roux). For the sauce you use the cooking water of the cf (which should be a tiny bit soft by now and can be placed in a casserole dish). Just butter and flower and the cooking water, stirring until it's a smooth sauce. Season it with salt, pepper, nutmeg, some Maggi and some bits of cheese. Stir until the cheese bits are all melted. Now "sprinkle" the ham around the cf, pour the sauce all over it. Cover everything with the cheese slices (we use gouda btw, but every not too strong cheese works). At last sprinkle a bit of (very fine) breadcrumbs on top of the cf and bake everything until the cf is soft and the cheese and breadcrumbs build a nice crust. Bon appetite... 🙂 The last couple of years my Mum started to also add a small pack of a special brand of sauce hollandaise to the white sauce. The brand is Lukull. For me it's the best non homemade sauce hollandaise.
My ancestors were Austrian Jews who moved to the uk, and we make something very similar!!! Idk if this is something anyone but us does but we use the water from pre-boiling the cauliflower to water our plants 😂
Moderately-useful fun fact: the "dash" of Maggi you used was almost precisely a dash, which is often measured as 8-10 drops. You maybe got about 2 dashes, but closer to a dash than an ounce. You may know this already, but I thought it was neat! Good dashing!
Hello Beryl 😊 I truly love your videos. Great recipes to cook each week. I also love Call o flower. That's how I pronounce it. One thing I never do is buy florets in a bag. I prefer to cut my own because whole veggies aren't as old as the bagged ones. I also love cauliflower with garlic, Dijon mustard and soy sauce. Absolutely delicious. Keep the episodes coming. Love from Nebraska ❤
You can find almost anything deep fried at different fairs. Definitely find vegetables at the state fair. We had tiny counties where i grew up, so the countty fair was a big parking lot with corn dog stands and some VERY sketchy rides.
Hi Beryl. Love this episode. Please try whole nutmeg. It's easily available in supermarkets and it takes no time to grate it with a rasp/microplane right over whatever you are cooking. So much more flavor!
I am team Leah. I have watched you for years and I really enjoy the videos and the work that you put into each one. I also don't wash utensils that only touched water. Who has time for that?! 😅
I think for the German dish you can experiment with the cheeses, in addition to the cream cheese use pecorino or a sharp cheddar or a smoked gouda. Also throw it under a boiler to get brown bits
The trick with cauliflower is to roast it, not cook it in water. If you stick a whole raw cauliflower in the oven with bechamel sauce, it'll come out beautiful and ridiculously delicious. It's amazing just grilled, too.
We have cauliflower yahni in Greece its basically cauliflower braced in a tomato sauce its usually eaten at lent fasting period along with the other yahni dishes
I say it the way you do Beryl, and also yes I put the mug back into the drying rack if i only used it to pour water into something On another note, I LOVE gobi manchurian (and gobi 65), its the only way i would actually eat cauliflower
Hi Beryl, I LOVE your videos! I think you're a absolute sweetheart ❤. I have a tip for onions... if I have leftover onion, I always chop it all and freeze it right away. Then you dont get any onion smell in your fridge and the onion won't go squishy. It makes it so easy to chuck into soups or stocks or any other meals, and it softens really quickly because freezing breaks all of the cell walls.
Thank you for some great ideas for cauliflower. I roast the florets in the oven a lot like a Middle Eastern salad but I like the other recipes I've seen here. I love cauliflower! ❤
Don't worry Beryl our family does the same thing. There is a stand at our local fair called Tom's fried vegetables and that is the one we always make sure to go to first!
I love cauliflower! Wanna try all of these! Maybe not the boiled head of cauliflower with the cheese sauce because that I had too much of as a child and student. It's a very popular easy dish in Germany at home and at canteens, so I'm good on that. We do use different cheese though, so the sauce would have a stronger cheese flavour :)
With you on not needing to wash any "water only" vessel. And roasted cauliflower is my favorite type of cauliflower. I'd love to see you feature some of the creative roasted options I've seen out there - whole roasted cauliflower, roasted sliced cauliflower (similarly, roasted sliced cabbage) or even just making a delicious roasted cauliflower soup! :)
Here in Austria its mostly eaten like the Dutch Version in the Video (of course also in a variation that uses beer in the batter), or as a creamy white soup.
It was my favorite thing to get as a kid at the county fair in PA! You could get funnel cakes at the amusement park and candy apples at the store, but the fair was the ONLY place you could get vegetable tempura!
I have an Uncle that always hated cauliflower until he visited us and I deep-fried some. The whole family was shocked. Funny part it's simple, it just eggs and homemade seasoned bread crumbs and deep fried.
One of my favorite veggies - cauliflower. Healthy, nutritious and delicious. Can be used with protein and grains extremely well to create delicious cuisine.
Re onion and half onion. You can buy small bags of frozen, chopped onions in your grocery store. Here in Wisconsin a bag is $1.10, about the same as you’d pay for a very large onion. It has roughly the same amount of chopped onions as you’d get from a large onion, maybe a tad more, but the convenience is worth it. When you toss the amount you need in a pan, they thaw almost instantly. There really is no loss of flavor IMO. I’m never stuck with a half an onion or half a bag of onions. And you can use as little or as much as you need, really useful when you just need a small amount. And you always have onions on tap, as it were. A home economist who used to do cooking demonstrations put me on to this. I am forever grateful.
Where I grew up we had a food festival called Ribfest... In addition to the expected things like ribs (duh), pulled pork sandwiches, funnel cakes, elephant ears, lemonade, etc... there was VEGETABLE TEMPURA. So I'm with you here, Beryl. It was always one of my favorite things to get! :)
I'm diabetic and I love curried cauliflower, creamed cauliflower soup and other cauliflower oriented dishes. But my family doesn't. It's really frustrating trying to control my blood sugar when I'm living with people who could not care less.
I LOVE GOBI MANCHURIAN! Being from Udupi Karnataka too, my memory of having these during local temple fairs, in the street markets are my fondest ones. Indo-chinese foods have constantly evolved to cater to various palettes
I make "tabbouleh" with ground cauliflower. Can't eat wheat, and I don't like quinoa or other alternatives. So, is it authentic? No. But, is it delicious? Yes.
Other than cauliflower baked in a cheese sauce, my favourite way to eat cauliflower is roasted in the oven with salt, pepper, garlic, cumin and turmeric. It gets caramelised on the edges and is SO delicious served with techina (tehini). Thanks for sharing these yummy recipes
To help smooth out the cream cheese sauce from germany I can recommend putting a little cream, Milka or veggy brooth earlier, it makes for a very smooth yummy sauce :)
This wouldn't be to Beryl's taste since she's not a walnut-lover, but I've been making a pasta dish with cauliflower and walnuts that I found (I think in the Washington Post) a dozen or so years ago. Garlic, fresh parsley, red pepper flakes, sprinkle with a little Parmesan or Romano at table, and you're good to go! Oh yeah, and you cook the pasta in the same water you cooked the cauliflower in (so it's not a one-pot meal, but one pot and one pan)!
smart idea with the damp towel.. it will also keep your eyes from watering while you cut onions since their toxins will be drawn to that moisture source instead 👍
My Australian family’s baked cauliflower cheese has an extra layer of baking.: Steam or boil the cauliflower till almost tender Make a white sauce with butter and cream cheese, (or butter and flour to make a roux then loosen with milk) Add in handfuls or grated cheese till melted (season white pepper and salt to your taste also maybe chilli flakes etc) then in a deep pan or casserole pour the sauce over the steamed cauliflower and toss lots of more grated cheese over the cauliflower covered in white sauce Then bake in moderate oven till golden brown. Eat lots. Seriously truly delicious.
Made the pasta the same day I saw this upload and loooove it! Perfect comfort food for the cold season ☺️ Ever thought about a episode how people eat brussel sprouts? Maybe there is a way to make people like them 😋
We've always called it CALL a flower. Favorite way to eat it is raw with Lipton onion dip. My mom also used to make a cauliflower casserole with cream cheese and green chiles.
Beryl, to the German Cauliflower, you should have boiled it tender in chicken or vegetable broth. Also, toast bread crumbs in butter. _(The recipe is from middle Germany, I know it from Hessen and Franconia.)_ And the sauce I would have made from quark and Limburger. Ps. Cauliflower...Caulaflower, I call it Blumenkohl. 🙃😉 Pps. The sauce for Weißer Spargel is no other than Sauce Hollandaise. But, you can also do Weißer Spargel with Frankfurter Grüne Soße and Salzkartoffeln.
we used to eat cauliflower with cheese sauce quite often when I was little. Usually the meal also included boiled potatoes and some sort of sausage. Dipping the sausage in the leftover cheese sauce was always the best part of the meal Fun fact: cauliflower in Dutch is 'bloemkool' where 'bloem' is dutch for flower and 'kool' is cabbage
Instead of using water to blanche your cauliflower, use half stock and half white wine some salt. You can use this with any vegetables you plan to blanche in any recipe regardless of cuisine. Enjoy!
I pronounce it collie flower. I love it, I think my favourite was the Manchurian Cauliflower. I used to make a dish, not sure if it was French rice cooked in chicken stock. Cooked cauliflower and broccoli covered in a white sauce, topped with cheese baked in the oven until golden brown, it was lovely.
As a German who eats Spargel / Asparagus in Spring , the souse she is referencing to is Souse Holondaise. Its based on a roux and you add cream to it not Cheese. Its pretty good to Califlower, but we often just cook it in Broth and eat it with salt and Pepper. No extra Sause needed. Have eaten a Califlower Soup before , check this out soo good
One thing I really love about this channel is how we are propagating individual family food traditions at scale. So many recipes where instead of being like “yeah I make this like my grandma does”, it’s now “I make this like this other person’s grandma whom I have never met but whose grandchild shared it with Beryl to share with us”. It’s really cool.
Absolutely! We also get to see dishes that are truly ingrained into a particular culture that we wouldn't see even if we visited because they are only ever home cooked and not found in restaurants! I feel like we are so spoilt in this day and age thanks to the internet and social media! It really is helping areas of cultures that would otherwise die out! 😊
Beryl with her 1 onion - "I have a lot of onion"
Me wirh 1kg of onion - "Hmm, maybe I should get some more"
😂😂😂😂👍❤
Same, I think it’s the Eastern European in me but onions and cabbage never last long in my house 😂
Same in my indian household 😅😅
We even have raw onion with meals 😅
Oh yes, never buy less than 1kg of onion
Same. We plough through onions in my house. 😊
The craziest thing I have ever heard is Beryl stating that having the equivalent of one full onion is having "a lot of onion". I cannot survive without at least 4 or 5 onions in my pantry at all times!
Agreed,and I live alone,I would have though Beryl would make a lot of Indian recipes,and most use a lot of onion, but perhaps her husband is from one of the Indian communities that don’t use onion,or garlic,but use Hing instead.😊
I keep at least a few sacks, that’s peasant food baby 😂
I was baffled by her saying 1 whole onion is a lot of onion. We buy our onions in the kgs, and we have to run to buy more because we run out 😅
I believe she lives in NYC, so I'm guessing she has a small apartment and therefore not a ton of space to keep a fully-stocked pantry? In that kind of environment, a lot of people do more frequent, smaller grocery runs, since you're very close to the shops anyway.
Agreed, we need a bag of cooking onions and a bag of sweet onions in my house because we go through them so often
I'm 100% with you on not washing the jug that only had water in it. I just dry it and pop it back.
I just put it in the dish drainer & anything else used to measure dry ingredients just gets rinsed then in the drainer. Milk, oil, peanut butter gets washed 😊!
Unless there is something different between just letting that measuring cup that only had water in it dry and washing and rinsing a measuring cup I don't think just letting it dry is wrong. And I realize that I say both cauli- and caula-flower, but I don't know why.
Where I live the water is very hard so I always dry it, otherwise it leaves residues
Dry it? Uh oh.
She believes us about the wet towel. How long before Beryl believes us about bay leaves? 😄
Beryl: Whenever I see cream cheese I just think of bagels?
Me: Cream cheese episode?
Yummm
My mum taught me a trick to levelling up the flavour of a cheese sauce is to add mustard or mustard powder. You can't really taste the mustard flavour in the sauce, but it really enhances and brings out the cheesy flavour!
My mom also taught me to add just a small splash of white vinegar and it makes such a huge difference
I use dry mustard in my baked macaroni and cheese! People can never figure it out. It’s my little secret.
Yep, And some salt in the boiling water for the cauliflower…
Yes, in UK making cauliflower cheese we add mustard powder and nutmeg but also bake it with the cheddar cheese sauce over it so it gets more flavour with a browned top.
Try just a pinch of nutritional yeast in your cheese sauce. Next level!! And lots of fiber
You can Deep Fry Cauliflower florets WITHOUT coating them with any batter. The stem takes on a delicious cream texture while the floret tips become crunchy and deliciously caramelized. You can then eat them straight up (I like to put them in a Brioche bun with some garlic powder and salt) OR you can cook them further into a stew by adding Chicken stock, Spices (All spice, Garlic powder, cinnamon, dried Italian herbs, Cumin), and simmering for 20 minutes. You can then serve over Rice with a table spoon of Fresh Lemon. My favorite preparation.
Sounds delicious!
Outside of dogs, I think Brassica Oleracea takes the cake for species we have turned into wildly different phenotypes. I always think it's weird that Cauliflower, Broccoli, Cabbage, Brussel Sprouts, Kale, Gai Lan, and Collard Greens are all the same species.
Yup! This is also my favourite ”did you know” to pull out on random occasions 😂
I never knew! I love them all except not sure about Gai Lan, will go now and see what that is! 😊
And kohlrabi is part of this family as well! Such an underrated vegetable
@@maryb2903oh I haven’t had this in forever. I dunno what my damage is but I love this whole family of foods except broccoli lol
I call them cruciferous vegetables. And I love them all!
Lebanese fried cauliflower is one of my favorite dishes. You fry the cauliflower until it’s dark brown. Then add chopped garlic, lemon, and parsley. It goes great on pita with tahini.
That’s the easiest explanation of this recipe. A lot of Pinterest recipes wants you to douse it in olive oil and seasonings, then roast in the oven. Then it comes out with burnt seasoning. Definitely need to keep it simple and try your recipe.
Are you frying it in oil or butter?
When my mom made dumplings, they were drizzled with brown butter. "You can't brown margarine! It has to be butter!" (She was German not French)
@ In oil. They’re not dumplings, they’re cauliflower florets.
It’s not exactly healthy, but I don’t make it often.
@ what kind of dumplings did your mom make? They sound amazing!
I worked at a place that served that a long time ago (2011-12). Hardly anyone ever ordered it, and we took it off the menu after I accidentally served some with mold in it.
I think cauliflower has plenty of flavour - yes, it is not pungent, but it is a mildly sweet vegetable flavour. And yes, I like cauliflower, and broccoli too. Packets of broc and cauli florets are a good frozen.
The association between cauliflower and cheese seems to be something one could guess is because it is a very European vegetable. It has been mentioned by Pliny the Elder, according to Wikipedia, so that is a very European history. You know what else is very European food? Cheese.
I made cauliflower soup several times and made spicey roasted chickpees to it. So amazing
I would roast the cauliflower instead of blanching in water. It would add so much more flavour
British child of a Dutch parent who grew up in Northern Germany. Cauliflower cheese - similar to the second recipe in this vid - was a staple of my childhood. We'd make it using a classic bechamel sauce that had a ton of vintage cheddar and a little mustard added to it. It was then served with Lincolnshire or Cumberland sausages. It was never a delicately flavored dish. If it doesn't pack a punch add more mustard and cheddar.
I don't wash a measuring cup if it only had water in it either! I usually put it upside down on the drying rack though to avoid any sitting water pooling in it to any extent
My favourite way to enjoy cauliflower is the Bengali-style winter veggie dal. It's just moong dal and the cauliflower, peas and carrots cook as the dal cooks, so they just become this delicious blend of sweet veggie and dal flavours. I love it so much, especially during winters (that's when peas, carrots and cauliflower taste the best!).
That sounds delicious.
You forgot cauliflower with fish.
You can caramelize onions much more quickly if you add a couple of pinches of baking soda or baking powder to the pan. It slightly raises the pH, and the onions caramelize at a lower temperature.
This is such a great tip! I didn't know that! I usually just add some salt and extra sugar to speed up the process. Or the fake version - adding sugarcolour. We did this at work, because the onion would be in a wtaerbath while we were at lunch and would get the right texture, but not quite the colour, so the sugarcolour made it darker and gave those extra caramelized notes ❤
But in my own kitchen I'm definitely trying this! ❤
I put them in a slow cooker overnight and forget about them. Much easier.because they havent been stirred you do get half brown half white in the morning. Then i seperate the white ones and b rown them over a high heat. They get brown within 15 minutes.
My aunt and grandma (who are sadly no longer with us) used to have this inside joke that was just, "I LOVE cauliflower!" said in a high-pitched voice. I think my grandma said it once and it just stuck. I miss them. I love cauliflower.
Col-ee-flower. My mum does cauliflower cheese but she starts with a roux and then adds stronger cheese - like a gruyere or a mix of cheeses. She smothers parboiled cauliflower with the cheese roux and sprinkles cheese over the top and then bakes it in the oven. It's delicious
That’s more or less how we do it in England. Cheddar is usually involved but other cheeses also.
Watching Beryl talk to her Maggi Hot and Sweet my innocent child blurts out “She’s gonna kiss it!”
if you love it so much, why dont you marry it?
😂🤭
Cauliflower will always have a special place in my heart,my grandfather used to say the only good flower is a Cauliflower cos you can eat it, going so far as to buy a $20 bouquet of Cauliflower from the local pub flower lady back in the day, and having wreaths of Cauliflower at his funeral.
This is adorbs ❤ I love that you all honored his faves even at the funeral 🙌🏼 I hope my fam does that for me haha. Mine might be a wreath of cheese 🤷🏻♀️🎉
@mostlyvoid.partiallystars ❤ok but a cheese wreath, idk why it isn't a thing?!? 😂, have a memorial tattoo planned, of a cauliflower floret with emerald green ribbon with either only good flower, or R.I.P and D.O.D
I love that you have artists on your show, I think it's such an underrated part of your show
I don’t clean anything I measure water in, just put it back in the cupboard.
If you don’t like a wet washcloth under your cutting board, you can use an appropriately sized piece of rubberized drawer liner. Also, you can toss plastic cutting boards in the dishwasher. If you have one…?
I’m from rural Ohio and pronounce it cauliflower with a short i vowel sound.
You are the most adventurous eater I have ever seen, and my dad ate pickled pig’s feet and scrapple. Salute.
PS, I always love your earrings.
oooo thats smart!!
I avoided carmalizing onions my whole life, but now as an older person with serious health issues, I take my time and enjoy every second of the process. 💕💖💕💖💕
One of my favourite cauliflower recipes is a a whole roasted cauliflower. All you do is make a sort of marinade out of olive oil, minced garlic, lemon juice, turmeric, and any dried herbs you enjoy (i typically do oregano and thyme), then you just bate the entire head of cauliflower (i cut an x into the stalk just so the marinade can get into the thickest part and help with cooking evenly). Then just put in a covered baking dish in the oven for an hour at 180c. It is so delicious and i usually just eat the whole thing myself over 2 days. I am so keen to try all the recipes in this video! everything sounds like a dish i will enjoy!
For a quicker caramelized onion situation, I've recently discovered adding a small sprinkle of baking soda, as well as a pinch of salt for flavour helps the onions break down much much quicker! It may not be 100% authentic caramelized onions, but they taste fantastic - you can't tell the baking soda is there - and it saves a lot of time and hassle :D
Because of you, I ordered an Advent Calendar from Bokksu. While my mother called us Catholic, we never had an Advent Calendar, so this will be my first, and I am so excited! I wanted the more expensive one, but opted for the less expensive one. Maybe next year, I’ll get the big boy!🤗🤗🤗
I have been a subscriber for about 3 years, because of you.👍🏻
Aw thank you!!
Under my cutting board, I use a non slip mat (like a drawer liner, a checkerboard-looking mat with alternating holes) and it's been a life-saver.
Yes! Thank you for talking about the artists in the video
First, let me say, I love your personality!! You are so fun, and I find myself chuckling often, and you seem to have a delightful relationship with your assistant. She seems quite fun as well. Ok Cauliflower!! When I was young, living at home, my Mom would cut out the big stems of cauliflower, steam it whole until tender, melt and create a thick sauce of Blue cheese, pour over vegetable and my whole family loved it like that! I still do that!! I also make cauliflower rice all the time, I prefer to boring white rice, making all kinds of sauces, and flavors! And I just also love it steamed, with plenty of butter and lots of black pepper.
We do the "not poison" thing, too. Lol. I love the bell tones. Cauliflower is sooooooo versatile and tasty. I highly recommend using al dente, well-drained, riced cauliflower in place of bulgur in tabbouleh if you are gluten-free and miss the Lebanese/Syrian yumminess.
i usually use buckwheat in tabbouleh instead of bulgur
I really love that you don’t have a kitchen full of shiny new cookware - it all looks well used and loved! Tried and true ❤
We cut our cauliflower into thick slices and bake them with a ghee and podi blend brushed over them. I make a simple raita to have alongside the cauliflower with some roti. It’s really simple and delicious!
Wow I will try this in the air fryer.
Short “i” in cauliflower, I would not wash a container used for measuring water unless I had very hard water, and I always appreciate a Mr Collin’s reference. 👍🏻👍🏻👍🏻
Cauliflower, bechamel and cheese; such a good combo. We have the same dish in Norway as the US/German one. Just use a stronger cheese for more flavour - plus add some bacon. Thanks for a great channel Beryl!
Same in Finland! 😊 With "normal" cheese, not cream cheese.
@@anna8282 Same in England. We like to be nice and cheesy.
Call a flower ☎️ 🌺
While it's true that Italians do it better, we French people do it BUTTER.
Make a sauce mornay and slather it all over steamed (but cooled) florets.
Then shower it with grated emmental like it's november rain, and maybe a little butter and a kiss on top.
And into the oven it goes.
It's better re-heated from the day before, as with lots of French recipes.
The German one isn't like a gratin at all. And like Julia Child said, you don't want ever people to taste something and go OH... nutmeg.
23:25 it's not just an interpretation of Chinese food. Indo chinese food is a legit cuisine because it was made by the hakka tribe chinese people who came to settle in India after they were banished by their king. then they started selling food by adjusting their dishes to the indian pallete ❤
Also, when you were talking about the lack of spice in the german cauliflower with cheese sauce, I was laughing cause according to the viet/german culture videos by Uyen Ninh, it appears you used almost the full array of german spices 😂 so it seems the jokes are true
In Belgium we eat it like the Germans, but we don't use maggy in the cheese sauce but salt and 5 times more nutmeg in the sauce. We also put salt and nutmeg in the water to boil the cauliflower.
My mom used to make something like a mix of the French and the German cauliflower, a whole cauliflower served with Béchamel sauce (sometimes with some cheese) with fresh ground black pepper and topped with crispy bits of bacon. It was my favourite thing to eat. ❤ Ps. I say caul-i-flower.
CAUL-ee-FLOWer.
Aloo Gobi is in my top 3 dishes from India. I love it raw with onion dip. My Portuguese grandfather used to take the cooking liquid from a pork roast and cook a whole head of cauliflower in it. If anyone hasn’t yet tried Alison Roman’s Creamy Cauliflower Pasta, run don’t walk. But I add the Parmesan or Romano cheese to the sauce, and just sauté fresh bread crumbs with garlic and seasonings. From this episode, I’ll be doing French, Dutch for certain.
Hi Beryl, as always I enjoyed your video. In Belgium, where I'm from, we also have a cauliflower gratin dish, which is a bit like the German one, but you wouldn't use cream cheese. Go for Swiss Gruyère in your béchamel and add some grated cheese and bread crumbs on top to get a nice crust. And use plenty of freshly grated nutmeg. In all honesty, this is not a dish I like, but most people love it. Personally I prefer either raw cauliflower or curry with cauliflower.
Roux,Blechamel sauce,and Éclairs I literally learned as a young child as to cooking techniques from France used in alot of cooking.
The German sauce served with asparagus the american lady is talking about actually does not contain any cheese. It is just a simple Hollandaise :)
Asparagus,and Hollandaise I remember from my childhood in England.
@@JanetBrown-px2jnyou’ll be glad to know that’s still how it’s often served, although some people prefer it grilled rather then blanched these days
@@ezrafriesner8370 Yes I’m glad something is the same,I like it grilled too,and if cut diagonally,and stir fried it’s good in Chinese style stir fry’s.
But cheese is like bacon,makes everything better, lol!
I
Hi Beryl, I am from Germany, too. And I know the recipe for the (German style) cauliflower with cheese sauce slightly different from my Mum.
Maybe you wanna give it a try (off camera) too 😉.
Our recipe includes ham as well as you have to gratinate it in the oven.
First you also have to cook the cauliflower for a while in well salted water. In the meantime you cut some slices of breakfast ham in squares and slice up some nice cheese of your gusto.
You need to do as well a "white sauce" (roux). For the sauce you use the cooking water of the cf (which should be a tiny bit soft by now and can be placed in a casserole dish).
Just butter and flower and the cooking water, stirring until it's a smooth sauce. Season it with salt, pepper, nutmeg, some Maggi and some bits of cheese. Stir until the cheese bits are all melted. Now "sprinkle" the ham around the cf, pour the sauce all over it. Cover everything with the cheese slices (we use gouda btw, but every not too strong cheese works). At last sprinkle a bit of (very fine) breadcrumbs on top of the cf and bake everything until the cf is soft and the cheese and breadcrumbs build a nice crust. Bon appetite... 🙂
The last couple of years my Mum started to also add a small pack of a special brand of sauce hollandaise to the white sauce. The brand is Lukull. For me it's the best non homemade sauce hollandaise.
My ancestors were Austrian Jews who moved to the uk, and we make something very similar!!! Idk if this is something anyone but us does but we use the water from pre-boiling the cauliflower to water our plants 😂
Hey, thats how we cook it in our family too! It used to be my favourite dinner 😊
In Austria we have a super simple dish which is cauliflower and breadcrumbs. The recipe is in the name. 😊
Is it baked? My ancestors came from Austria-Hungary and we make baked cauliflower with streusel on top 😁
@ezrafriesner8370 Usually we boil it, then finish it in the pan with butter and breadcrumbs but it might actually taste better baked in the oven!
Lecker Blumenkohl! ^^
I love all vegetables that originate from the wild mustard plant, esp. Kale (Grünkohl) and Brussel sprouts (Rosenkohl).
Moderately-useful fun fact: the "dash" of Maggi you used was almost precisely a dash, which is often measured as 8-10 drops. You maybe got about 2 dashes, but closer to a dash than an ounce. You may know this already, but I thought it was neat! Good dashing!
Hello Beryl 😊 I truly love your videos. Great recipes to cook each week. I also love Call o flower. That's how I pronounce it. One thing I never do is buy florets in a bag. I prefer to cut my own because whole veggies aren't as old as the bagged ones. I also love cauliflower with garlic, Dijon mustard and soy sauce. Absolutely delicious. Keep the episodes coming. Love from Nebraska ❤
You can find almost anything deep fried at different fairs. Definitely find vegetables at the state fair. We had tiny counties where i grew up, so the countty fair was a big parking lot with corn dog stands and some VERY sketchy rides.
Hi Beryl. Love this episode. Please try whole nutmeg. It's easily available in supermarkets and it takes no time to grate it with a rasp/microplane right over whatever you are cooking. So much more flavor!
And they keep forever!
Yes, freshly grated nutmeg flavour does not compare to the ready made powder.
I am team Leah. I have watched you for years and I really enjoy the videos and the work that you put into each one. I also don't wash utensils that only touched water. Who has time for that?! 😅
I think for the German dish you can experiment with the cheeses, in addition to the cream cheese use pecorino or a sharp cheddar or a smoked gouda. Also throw it under a boiler to get brown bits
I love cauliflower and broccoli.very good in stir fries.I wear my chemo port till April hope this channel motivates me to eat.Love this channel🥰
The trick with cauliflower is to roast it, not cook it in water. If you stick a whole raw cauliflower in the oven with bechamel sauce, it'll come out beautiful and ridiculously delicious. It's amazing just grilled, too.
The trick with cooking it in.water is adding plenty salt. For those among us who, like me, don't like the texture of baked veggies.
Cauliflower roasted in the oven it another great way to cook it. As then, any cheese sauce would just be even better combo.
We have cauliflower yahni in Greece its basically cauliflower braced in a tomato sauce its usually eaten at lent fasting period along with the other yahni dishes
Sounds delicious! Gonna try this :)
Blanched cauliflower, eggs and feta cheese mixed and baked in the oven. Simple and delicious.
I say it the way you do Beryl, and also yes I put the mug back into the drying rack if i only used it to pour water into something On another note, I LOVE gobi manchurian (and gobi 65), its the only way i would actually eat cauliflower
Hi Beryl, I LOVE your videos! I think you're a absolute sweetheart ❤. I have a tip for onions... if I have leftover onion, I always chop it all and freeze it right away. Then you dont get any onion smell in your fridge and the onion won't go squishy. It makes it so easy to chuck into soups or stocks or any other meals, and it softens really quickly because freezing breaks all of the cell walls.
Great tip!
Great episode! Have you ever tried cauliflower pakora? It’s just pakora batter and I coat small florets and fry. No boiling needed and it’s delicious
Thank you for some great ideas for cauliflower. I roast the florets in the oven a lot like a Middle Eastern salad but I like the other recipes I've seen here. I love cauliflower! ❤
Don't worry Beryl our family does the same thing. There is a stand at our local fair called Tom's fried vegetables and that is the one we always make sure to go to first!
Yes!!!
I love cauliflower! Wanna try all of these! Maybe not the boiled head of cauliflower with the cheese sauce because that I had too much of as a child and student. It's a very popular easy dish in Germany at home and at canteens, so I'm good on that. We do use different cheese though, so the sauce would have a stronger cheese flavour :)
If you ever give the cauliflower with cheese another go in the future, try baking it with a streusel topping! Makes it 10 times better 😁
@@ezrafriesner8370 Hmm that does sound better! Would add some crunch to the otherwise soft dish :)
With you on not needing to wash any "water only" vessel. And roasted cauliflower is my favorite type of cauliflower. I'd love to see you feature some of the creative roasted options I've seen out there - whole roasted cauliflower, roasted sliced cauliflower (similarly, roasted sliced cabbage) or even just making a delicious roasted cauliflower soup! :)
Oven roasted cauliflower with just salt and olive oil tastes amazing
Cauliflower and potato soup is really tasty. We also love 24 hour overnight cauliflower salad. That may not be too healthy… But it’s good
Here in Austria its mostly eaten like the Dutch Version in the Video (of course also in a variation that uses beer in the batter), or as a creamy white soup.
ooooooooooooh karfiolsuppe is so gut
One of these dishes will be my offering at the family Christmas gathering this year
We have made overnight 24 hour cauliflower salad for holiday meals. Yum.
I have a head of cauliflower in the fridge right now, perfect timing!!
Indiana kid here... my fair always had veggie tempura. The sweet potatoes and mushrooms were always the BEST part.
It was my favorite thing to get as a kid at the county fair in PA! You could get funnel cakes at the amusement park and candy apples at the store, but the fair was the ONLY place you could get vegetable tempura!
Gobi Manchurian is legit one of my favorite foods ever.
I have an Uncle that always hated cauliflower until he visited us and I deep-fried some. The whole family was shocked. Funny part it's simple, it just eggs and homemade seasoned bread crumbs and deep fried.
One of my favorite veggies - cauliflower.
Healthy, nutritious and delicious.
Can be used with protein and grains extremely well to create delicious cuisine.
Re onion and half onion. You can buy small bags of frozen, chopped onions in your grocery store. Here in Wisconsin a bag is $1.10, about the same as you’d pay for a very large onion. It has roughly the same amount of chopped onions as you’d get from a large onion, maybe a tad more, but the convenience is worth it. When you toss the amount you need in a pan, they thaw almost instantly. There really is no loss of flavor IMO. I’m never stuck with a half an onion or half a bag of onions. And you can use as little or as much as you need, really useful when you just need a small amount. And you always have onions on tap, as it were. A home economist who used to do cooking demonstrations put me on to this. I am forever grateful.
the way beryl cut the onion in half is like nails on a chalkboard to me! cut through the root !! it makes it so much easier to dice!
Where I grew up we had a food festival called Ribfest... In addition to the expected things like ribs (duh), pulled pork sandwiches, funnel cakes, elephant ears, lemonade, etc... there was VEGETABLE TEMPURA. So I'm with you here, Beryl. It was always one of my favorite things to get! :)
I'm diabetic and I love curried cauliflower, creamed cauliflower soup and other cauliflower oriented dishes. But my family doesn't. It's really frustrating trying to control my blood sugar when I'm living with people who could not care less.
I LOVE GOBI MANCHURIAN! Being from Udupi Karnataka too, my memory of having these during local temple fairs, in the street markets are my fondest ones. Indo-chinese foods have constantly evolved to cater to various palettes
I fully vegetarian cauliflower episode!! THANK YOU!! Super excited to start trying these.
I make "tabbouleh" with ground cauliflower. Can't eat wheat, and I don't like quinoa or other alternatives. So, is it authentic? No. But, is it delicious? Yes.
I like to add hemp seeds to gluten-free "tabbouleh". It makes the dish more satiating.
Other than cauliflower baked in a cheese sauce, my favourite way to eat cauliflower is roasted in the oven with salt, pepper, garlic, cumin and turmeric. It gets caramelised on the edges and is SO delicious served with techina (tehini). Thanks for sharing these yummy recipes
Lol call a flower and the measuring cup would go straight to the dish drying rack with clean dishes
To help smooth out the cream cheese sauce from germany I can recommend putting a little cream, Milka or veggy brooth earlier, it makes for a very smooth yummy sauce :)
This wouldn't be to Beryl's taste since she's not a walnut-lover, but I've been making a pasta dish with cauliflower and walnuts that I found (I think in the Washington Post) a dozen or so years ago. Garlic, fresh parsley, red pepper flakes, sprinkle with a little Parmesan or Romano at table, and you're good to go! Oh yeah, and you cook the pasta in the same water you cooked the cauliflower in (so it's not a one-pot meal, but one pot and one pan)!
Cauliflower was that one veggie I always loved as a kid! I would always ask for it over broccoli, which I still loved and enjoyed
That measuring glass would go straight into the drying rack!
A damp paper towels works just as good and you can throw it away when you're done.
smart idea with the damp towel.. it will also keep your eyes from watering while you cut onions since their toxins will be drawn to that moisture source instead 👍
My Australian family’s baked cauliflower cheese has an extra layer of baking.:
Steam or boil the cauliflower till almost tender
Make a white sauce with butter and cream cheese, (or butter and flour to make a roux then loosen with milk)
Add in handfuls or grated cheese till melted (season white pepper and salt to your taste also maybe chilli flakes etc)
then in a deep pan or casserole pour the sauce over the steamed cauliflower
and toss lots of more grated cheese over the cauliflower covered in white sauce
Then bake in moderate oven till golden brown.
Eat lots.
Seriously truly delicious.
I loved the pasta calvofiore... it was creamy and delicious...oh and quick and easy 1 pot meal just like Beryl said!! Great dish
I love your channel because it literally unites people through food! ❤ We all have our favorite dishes. Good job with your channel. 😉
Made the pasta the same day I saw this upload and loooove it! Perfect comfort food for the cold season ☺️ Ever thought about a episode how people eat brussel sprouts? Maybe there is a way to make people like them 😋
We've always called it CALL a flower. Favorite way to eat it is raw with Lipton onion dip. My mom also used to make a cauliflower casserole with cream cheese and green chiles.
We need to get her on Hot Ones
i would die
Beryl, to the German Cauliflower, you should have boiled it tender in chicken or vegetable broth. Also, toast bread crumbs in butter. _(The recipe is from middle Germany, I know it from Hessen and Franconia.)_ And the sauce I would have made from quark and Limburger.
Ps. Cauliflower...Caulaflower, I call it Blumenkohl. 🙃😉
Pps. The sauce for Weißer Spargel is no other than Sauce Hollandaise. But, you can also do Weißer Spargel with Frankfurter Grüne Soße and Salzkartoffeln.
we used to eat cauliflower with cheese sauce quite often when I was little. Usually the meal also included boiled potatoes and some sort of sausage. Dipping the sausage in the leftover cheese sauce was always the best part of the meal
Fun fact: cauliflower in Dutch is 'bloemkool' where 'bloem' is dutch for flower and 'kool' is cabbage
Instead of using water to blanche your cauliflower, use half stock and half white wine some salt. You can use this with any vegetables you plan to blanche in any recipe regardless of cuisine. Enjoy!
I love deep fried veggies. We had a restaurant when I was young called Olde World Cheese Shoppe and the tempora fried veggies were my favorite
Blumenkohl.
I loved this episode.
I pronounce it collie flower. I love it, I think my favourite was the Manchurian Cauliflower. I used to make a dish, not sure if it was French rice cooked in chicken stock. Cooked cauliflower and broccoli covered in a white sauce, topped with cheese baked in the oven until golden brown, it was lovely.
As a German who eats Spargel / Asparagus in Spring , the souse she is referencing to is Souse Holondaise. Its based on a roux and you add cream to it not Cheese. Its pretty good to Califlower, but we often just cook it in Broth and eat it with salt and Pepper. No extra Sause needed.
Have eaten a Califlower Soup before , check this out soo good