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Lilly’s Table

 
 
Seared Chicken
© Lillys-Table.com Photo of Cauliflower-Spaetzle
 

Tags: vegetarian Dairy Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Cauliflower-Spaetzle

from The White Dish, the Week of March 30, 2014.
View the previous recipe for this meal.

The tiny German dumplings find a delicious partnership with lightly caramelized itty-bitty cauliflower and onion pieces. Making this side is a perfect starch and vegetable dish. Spaetzle is surprisingly easy and fun to make, too. They are essentially teeny soft egg-pasta bits. There are all different methods to make it, such as spaetzle makers or pushing through a colander which is our preferred method- it is sometimes easier (and more fun) with a buddy.

Ingredients

  • 1 cup ricotta cheese, or milk or water
  • 1 egg
  • ¼ cup water, or milk
  • ½ cup flour, white
  • 1 pinch nutmeg, or a little freshly grated
  • ½ teaspoon salt
  • 2 tablespoons butter, unsalted, or olive oil
  • 1 onion, finely chopped
  • 1 head cauliflower, small, about 2-3 cups when chopped

Serving Size: 2 People

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Preparation Instructions

Whisk together the ricotta, egg, and water. Toss the flour, nutmeg and salt in a separate bowl and slowly pour in the liquid while whisking and incorporating. Allow to rest for a few minutes.

Bring a large pot of water to a boil.

Melt half the butter in a skillet over medium heat. Add in the onions and saute lightly for 5-10 minutes until they begin to caramelize.

Chop the cauliflower into small bits. Toss in with the onions. Add a splash of water. Cover with a lid. When the water is absorbed, toss, add another splash of water and repeat until the cauliflower is golden and tender.

When the water is up to a boil, add a generous pinch of salt. Either use a spaetzle maker according to their directions, or my method: hold a colander a few inches above the water. Add in the batter and then push through with a scraper or spoon. With any of the methods you will probably need to work in batches.

When the spaetzle rises to the surface pull it out with a mesh-strainer or slotted spoon. When all the batches are complete toss them together with the cauliflower and the final amount of butter.

Serve hot and steamy.