Because the cauliflower soup I made was so delicious, I had the idea to make a cauliflower chutney with the same ingredients. This experiment was a great success: a heavenly good chutney, a side dish that goes with all kinds of meat, fish or even poultry.
As told already before, “Koskenlaskija” is quite old, very well known and a much used traditional cheese here in Finland. It can be hard to find anything quite like in other countries, but you can try with any kind of not-spiced creamy cheese.
TIME TO MAKE:
about 30-40 minutesINGREDIENTS:
- 1 medium-sized cauliflower
- 1 small yellow onion or a half of a bigger one
- 70-100 g cream cheese
- 1 dl cream
Cut off all the green leaves of cauliflower but don’t throw them away, because the thin parts of the leaves are still needed in the mash to bring some nice green color.
Cut the cauliflower into small pieces.Bring a kettle of salted water to a boil. Add cauliflower pieces and chopped onion and cook until the cauliflower is tender but still firm.
Be careful not to put in too much onion, because it may spoil the whole mash, but then again it is an important part of the taste, so you cannot leave it out either.
After ten minutes add the green leaves, then another ten more minutes and you can pour the water away. Just to be safe you can test a piece of cauliflower with a fork or taste it to be sure that it is soft and well done.
Mash the cauliflower pieces with a pestle, place the kettle back to a hot stove, add a big pat of butter and about half a decilitre of cream (not too much right away, because cauliflower doesn’t need as much liquid as potatoes do). Don’t cook the mixture too long, just make the cream to boil and take the kettle off the stove.
Add about 70 g of cream cheese. Toss it well and taste. Put some more cheese and add salt if needed. A quick mixing with a hand blender and your chutney is ready.
Tags: cauliflower chutney chutneys creamcheese vegetarian vegan