Oma's Blumenkohl ~ How to Cook Cauliflower

➤ by Oma Gerhild Fulson

This way how to cook cauliflower, aka Blumenkohl, is one of the easiest ways to make one of the traditional German vegetables. Topped with buttered bread crumbs, it's a great addition to almost any meal. 

This is the way my Mutti made cauliflower for us. Actually, it was the only way she made it, as I recall.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

If I'm thinking a traditional German meal, I'll do the cauliflower in this traditional way. It brings back such wonderful memories of Mutti's kitchen! Wunderbar!

How to cook cauliflower, aka Blumenkohl

Cauliflower Cooking Tips

  • The buttered bread crumbs were essential! They are what made this dish wunderbar!
  • In this easy way how to cook cauliflower you can always keep the cooking liquid and the rests of the cauliflower (such as the stalk and leaves) and use this to add to almost any soup you make. That way you're not throwing out valuable nutrients and you're adding an extra layer of flavor to your soups.
  • Now-a-days, I'll often roast my cauliflower in the oven. So easy that way. Just slice the cauliflower and roast the pieces just like Brussels Sprouts!
  • Another amazing cauliflower recipe is the Baked Cauliflower Bomb! You may wonder what this could be. Let me show you ...
Baked Cauliflower Bomb has a whole cauliflower in the middle and is surrounded with a meatloaf mixture and topped off with bacon.

And just exactly what is a Cauliflower Bomb, known as Blumenkohl-Bombe in Germany? It's a whole cauliflower in the middle, surrounded with a meatloaf mixture and then enclosed in a crispy bacon shell.

And ... it is SO good! It makes an amazing presentation to a dinner and would look awesome on a dinner buffet. Try it. I think you'll really like it.


Need that “all’s good with the world” feeling? Comfort food will do that. Get your copy of Oma's German favorites in her Comfort Foods e-Cookbook.

Take a look at Oma’s Comfort Foods eCookbook and enjoy the traditional taste of German cuisine!

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Why does Cauliflower change color when cooking?

Depending on the type of pot you use, the cauliflower may change color slightly as you cook it due to the chemical compounds in the cauliflower.

Using an aluminum pot may  turn the cauliflower yellow and an iron pot, may turn it a blue-green or brownish color. Both are still good to eat.

Oma says,

You can add 1 cup of milk to the cooking water when cooking the cauliflower. This will help keep the cauliflower white. 

Instead of the milk, you can add about 2 tablespoons of lemon juice. 

Personally, I just use water and don't have any problems since my pots are stainless steel. If you overcook the cauliflower, it may turn dark, so just be careful to only cook until tender.

What are Buttered Breadcrumbs?

Buttered breadcrumbs are just plain breadcrumbs that you've browned in butter. Simple, but so amazing when added on top of vegetables, especially cauliflower.

Cauliflower ready to be covered in buttered breadcrumbs

It's really just a matter of browning the breadcrumbs in butter, being really careful not to burn them. You need to continually stir them and the moment they get nicely browned, you need to remove them immediately from the heat and put them into a bowl to cool. Keeping them in the hot fry pan will keep them cooking and perhaps starting to burn.

You can serve these buttered breadcrumbs on the side instead of sprinkling them over the cauliflower. That way, people who are dieting will be happy and it keeps extra available for all of us who love this as a special treat.


Ready to cook Oma's Cauliflower?

Oma's Blumenkohl ~ How to Cook Cauliflower

This way how to cook cauliflower, aka Blumenkohl, is one of the easiest ways to make one of the traditional German vegetables. Topped with buttered bread crumbs, it's a great addition to almost any meal.

Prep Time

5 minutes

Cook Time

12 minutes

Total Time

17 minutes

Servings:

Makes 4 servings

Ingredients:

  • 1 cauliflower, about 2 pounds cut into florets
  • 1 teaspoon salt
  • 2 - 3 tablespoons butter
  • ⅓ - ½ cup breadcrumbs

Instructions:

  1. To a large pot, add about 2 inches of water and salt. Bring to boil. Add cauliflower florets. Bring to boil and reduce heat to a simmer. Cover and cook until fork-tender, about 10 minutes.
  2. Meanwhile, in a saucepan, melt butter over medium-high heat. Add bread crumbs and stir. Continue frying and stirring until the breadcrumbs are nicely browned. BE CAREFUL, it can quickly turn black. Remove them to a bowl immediately to stop the browning.
  3. Drain cauliflower when done.
  4. Serve cauliflower with browned breadcrumbs sprinkled on top.

Notes/Hints:

  • This goes really well with almost any German meat recipe, but especially with rouladen or schnitzel.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

07.07.2021 revision update

Need that “all’s good with the world” feeling? Comfort food will do that. Get your copy of Oma's German favorites in her Comfort Foods e-Cookbook.

Take a look at Oma’s Comfort Foods eCookbook and enjoy the traditional taste of German cuisine!

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

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    This baked cauliflower bomb is a centerpiece dish that gets rave reviews EVERY TIME! Cauliflower, meatloaf and bacon. Together. What's not to like? And, it's so easy to make!

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how to cook cauliflower, aka Blumenkohl

Oma's Blumenkohl ~ How to Cook Cauliflower



By


How to Cook Cauliflower Just like Oma


Oma's way how to cook cauliflower, Blumenkohl, is one of the easiest ways to make one of the traditional German vegetables. Topped with buttered bread crumbs, it's a great addition to almost any meal.


Ingredients: cauliflower, salt, butter, breadcrumbs,

For the full recipe, scroll up ...

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