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Bloemkool Met Versche Wurst - Cauliflower With Sausage

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“A flavorful cauliflower dish from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove leaves and stalks from cauliflower; separate into flowerets, if desired.
  2. Cook, uncovered in a large amount of boiling salted water until tender (about ten minutes).
  3. Drain well.
  4. While the cauliflower is cooking, saute sliced sausage, add a sprinkle of nutmeg and serve with cauliflower.

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