Author Topic: Ukrainian - Cauliflower with Mustard Sauce (Tsvitna Kapusta z Sous Hirchytsia)  (Read 961 times)

Olga Drozd

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Ukrainian - Cauliflower with Mustard Sauce (Tsvitna Kapusta z Sous Hirchytsia)

1 medium size head cauliflower

3/4 cup whipping cream (35%) (scalded)

1/4 cup sugar
2 Tablespoons dry mustard
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 cup cold whipping cream

1 egg yolk, slightly beaten
1/4 cup cider vinegar

For the cauliflower, remove leaves, cut off all the woody base and trim any blemishes. Rinse cauliflower.  Place whole head in a large pot.  Add 1 inch salted boiling water and cook for 5 minutes uncovered, reduce heat and cover cauliflower and cook 15 to 20 minutes or until tender but still firm.

Scald 3/4 cup whipping cream in top of a double boiler over simmering water OR in a heavy pot over direct heat until a thin film appears on surface of the cream.

For the mustard sauce, In a small saucepan, sift together the sugar, dry mustard, cornstarch and salt. Stir in 1/4 cup whipping cream and blend well. Gradually add the scalded cream.  Stirring gently and constantly, bring cornstarch mixture rapidly to boiling over direct heat and cook for 3 minutes.

Wash double boiler top to remove scum.

Pour mixture into double-boiler top and place over simmering water. Cover and cook 10 to 12 minutes, stirring occasionally.  Remove 3 Tablespoons of this hot mixture and beat into slightly beaten egg yolk.  Immediately blend egg mixture into double boiler.  Cook over simmering water 3 to 5 minutes.  Stir slowly to keep mixture cooking evenly.  Remove from heat. Gradually stir in the cider vinegar.

Drain the cauliflower and place on a plate and pour the sauce over cauliflower. Serves 4.


1 large head cauliflower, flowerets separated


2 egg yolks
2 Tablespoons whipping cream

1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
2 1/2 Tablespoons lemon juice
1/4 cup unsalted butter - divided
2 egg whites whisked until soft peaks form

Remove leaves, cut off all woody base and trim any blemishes from the cauliflower and separate the head into flowerets..   In a saucepan place the flowerets in 1 inch salted boiling water. Cook uncovered for 5 minutes.  Reduce heat, cover and cook for 8 to 10 minutes, or until just tender.  Drain and set aside and keep warm.

Place egg yolks and cream in the top of a double boiler, set over hot (not boiling water) (bottom of double boiler top should not touch water),  and beat mixture with a whisk until thickened and light colored. Blend in salt, sugar and paprika. Gradually add lemon juice.  Cook over low heat, beating constantly with the whisk beater, until sauce has the consistency of thick cream. 

Remove double boiler from heat, leaving top in place.  To the mixture slowly add 1/2 teaspoon at a time the butter. Beat with whisk until butter is thoroughly blended into the mixture.  Remove top of double boiler from bottom.

In a clean bowl beat the egg whites until soft rounded peaks are formed.  Fold egg whites into the sauce.

Arrange cauliflower on a platter or in serving dish and spoon sauce over flowerets.  Sprinkle with paprika.  Serves 6.
« Last Edit: August 21, 2017, 11:19:00 AM by Olga Drozd »