For a long time cauliflower had a very dusty image. Often it was a boring companion or was drowned in heavy, mostly very creamy and starchy sauces. With the rise of the low-carb movement, cauliflower has become modern again because it is so versatile. In some countries, in addition to normal rice, you can now get pre-packaged cauliflower rice. For me, cauliflower and rice cannot be substituted, yet cauliflower is an exciting vegetable. Besides Pizza with Cauliflower Crust or my Cauliflower White Wine Soup, Cauliflower Blinis with Salmon Caviar a little crème fraîche are certainly one of my favorite types of preparation.
Originally Cauliflower comes from Asia and has only been native to Europe since the 16th century. Along with broccoli, cauliflower is one of the most popular cabbage varieties, although almost every child has probably tried to defend itself against both. Besides the classic white cauliflower, there are many other varieties, the Romanesco being certainly the best known of them. In addition to the white variety, the green Romanesco, the purple variety is also found more frequently.
Wine accompaniment to the cauliflower Blinis with salmon caviar is the 2017 Rheingau Riesling feinherb from Weingut Hamm.
How is cauliflower prepared and why is it healthy?
- Cauliflower can be eaten raw or cooked
- The addition of milk or some lemon juice during cooking preserves its white color
- Cooking, baking or deep-frying are the most popular methods of making cauliflower
- Raw cabbage has a fairly high vitamin C content
- Its relative taste neutrality leaves lots of variation fro cooking
- By about 90 percent water content, it has a calorie content of only 23 kcal per 100 g
- Furthermore, it contains little carbohydrates, these mostly in the form of fiber
- In contrast to other types of cabbage, it is reasonably digestible
Cauliflower, potatoes, yeast and flour are combined.
What are Blinis?
I put the cauliflower in the form of fluffy Cauliflower Blinis on the table. Floury potatoes, boiled cauliflower, some yeast and flour are combined to an easy to prepare dish. Blinis are something like Russian or American pancakes. In contrast to typical German or American pancakes, blinis are actually always prepared with yeast. They are available in sweet or savory varieties. Traditional Blinis are made from potatoes, flour and yeast and served as in the recipe with crème fraîche and caviar.
What I like about this dish is that it can be prepared well even in large portions. The finished cauliflower blinis are simply kept warm in the oven until ready to serve. As a vegetarian option, you simply leave the salmon caviar. As a topping you can also take wonderfully chopped tomatoes or olives. Whether it can be prepared without eggs as a vegan variant, I can not say unfortunately. Should you try it and exchange the chicken eggs for flax eggs, please give me feedback.
2017 Rheingau Riesling feinherb from the Weingut Hamm as wine accompaniment
In addition to the baked asparagus, a teaspoon of crème fraîche, my cauliflower blinis are accompanied by a young Riesling. In the glass there was the 2017 Rheingau Riesling feinherb from the Weingut Hamm. From Wicker / Flörsheim to Lorchhausen on the Rhine, the Rheingau extends. Riesling is the most grown grape variety in the Rheingau. The winery Weingut Hamm is no exception.
Delicious and fluffy cauliflower blinis with salmon caviar.
Compared to other winemakers, it was set up very early, starting in 1977, on organic viticulture. With partly over 55 years old vines, reduced pruning, the goal of the winery is to stand for class instead of mass. At the Prowein this year, for the first time, I had the pleasure of tasting the wines of Weingut Hamm. The winery is family owned and after all, since 1953 a member of the VDP.
In 2017 Rheingau Riesling feinherb we have a VDP estate wine with 11.5% alcohol. Although the wine is still quite young, it is already good to drink. But it certainly does no harm to buy one or the other bottle more and to store it a little in the cellar or other suitable place. The wine is clear and has a nice core note. Above all green apple, a hint of apricot and the pleasant acidity match wonderfully with cauliflower blinis with salmon caviar and crème fraîche. In addition a slightly mineral note and liveliness and fortunately the pleasant feeling remains on the tongue for a while. With a price of 8 to 9 euros you do nothing wrong with this wine.
Cauliflower Blinis with Salmon Caviar
Print This
Ingredients
What do you need for the cauliflower blinis with salmon caviar?
- 1 1/2 cups potatoes (floury)
- 2 cups cauliflower
- 2 eggs
- 1 package dried yeast (fresh)
- 1/4 cups lukewarm milk
- 1 tsp sugar
- Lemon juice (approx. 1/2 lemon)
- 1/3 cup flour – In my case gluten-free flour
- Pepper – to taste
- Salt – to taste
- Nutmeg
- 1/3 cup crème fraîche
- 4 tablespoons salmon caviar
- Coconut oil – for roasting cauliflower
Instructions
How are the cauliflower blinis prepared with salmon caviar?
- Wash potatoes, boil in salted water until soft, peel and crush with a fork, potato masher or potato press.
- Wash the cauliflower and cut into florets, cook in boiling salted water with a dash of lemon juice. Drain and puree in a blender.
- Separate the eggs. Mix the egg yolks with the mashed potatoes and cauliflower.
- Stir yeast with lukewarm milk and sugar until smooth, then add the flour to the cauliflower mixture.
- Place the egg whites stiffly and carefully under the cauliflower dough.
- Season with salt, pepper and nutmeg.
- Cover and leave in a warm place for 30 minutes.
- Heat the oil in a coated pan. Fry the blinis in it over medium heat in portions from both sides. You can keep them warm in the 120 degree Fahrenheit oven until all blinis are ready.
- Warm blinis with 1 spoon each of crème fraîche and salmon caviar.
Cauliflower blinis can be combined wonderfully.