Photo and recipe credit: daytonadanielsen.com/
Adapted from the cauliflower and juniper soup in The New Nordic: Recipes from a Scandinavian Kitchen by Simon Bajada (Hardie Grant Books, 2015)
- 1 head cauliflower
- 1 tsp. kosher salt
- 1 tsp. dried juniper berries
- 1/2 tsp. cardamom seeds
- 1 Tbsp. canola or rapeseed oil
- 20 oz. chicken broth or stock
- 3 Tbsp. butter
- 1/3 cup sour cream
- Ground white pepper, to taste
Preheat oven to 400ºF / 200ºC.
Rinse the cauliflower thoroughly, then snap off the leaves. Cut off the stem, leaving a flat base on which the cauliflower can rest. Place the cauliflower on a baking sheet. Pour the oil over the cauliflower, using your hand to rub it in.
Blend the salt, juniper, and cardamom together using a mortar and pestle or coffee grinder. Sprinkle it over the cauliflower in a generous, even layer.
Roast for about 40 minutes (possibly more), until a knife easily pierces the stem and it is a deep golden color.
Cut the cauliflower into rough florets, reserving the leaves, while it’s still warm but cool enough to handle and place in a blender. Blend, gradually adding chicken broth, until smooth. You may not need all of the broth, so add enough for desired consistency.
Melt butter in a medium pot over medium heat. Continue heating until the butter starts to brown. Carefully swirl the pan until the milk solids separate and the butter is golden brown. Promptly remove the pot from the burner to stop cooking, then pour the pureed cauliflower in, taking care as it will splatter when the cauliflower hits the hot butter. Stir in the sour cream. Taste and season with additional salt and white pepper if necessary.
Return the pot to medium heat and cook, continuing to stir occasionally, until the soup is heated through.
Serves 4.
Photo and recipe Source: Nordic Roasted Cauliflower Soup