Cauliflower and Spelt Casserole

Name: Cauliflower and Spelt Casserole (Blummegraut Schales mit Dinkel)
Yield: 6 to 8 servings
Cuisine: German
Ingredients: ¼ cup (60 ml) sunflower or vegetable oil; ¼ cup (60 ml) sunflower or vegetable oil; ½ cup (100 g) salt mackerel; ½ cup (125 ml) whole milk; 1 cup (175 g) spelt groats (whole berries); ¼ teaspoon ground saffron; 1 medium cauliflower (2 pounds/1 kg); 1 cup (175 g) spelt groats (whole berries); 2 tablespoons (15 g) breadcrumbs; 2 tablespoons (30 g) unsalted butter; ½ cup (30 g) chopped scallion; ¾ cup (100 g) pumpkin seed; 2 tablespoons (25 g) Dijon-style mustard; 3 tablespoons (10 g) minced fresh parsley; 1 cup (200 g) finely chopped onion; 2 tablespoons (15 g) grated sapsago cheese

Blummegraut Schales mit Dinkel

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Ingredients

1 medium cauliflower (2 pounds/1 kg)
1 cup (

Americas
Europe
United States
Germany
Stew
Fish course
Pescatarian
Pennsylvania

Method

Wash and divide the cauliflower into florets. Chop the stem and place it in a deep saucepan with 1 quart (1 liter) boiling water. Put the florets in a vegetable steamer and set this inside the saucepan. Cover and steam over medium heat for 15 minutes. Drain and reserve the florets, cooking liquid, and chopped stems in separate containers.

Bring 1 cup (250 ml) of the reserved cooking liq