Baked Cauliflower and Juniper Soup
The lesser-practised technique of roasting cauliflower whole brings out a distinctly different flavour, one that is nutty and more caramel-like. It is enhanced in this recipe by brown butter and fragrant juniper. Adding the cream is optional. Enjoy with some rye bread or buttered crispbread on a cold day.
INGREDIENTS
4 dried juniper berries
1 tablespoon flaked salt
600 grams (1 Lb 5 Oz) whole cauliflower
1 tablespoon rapeseed oil
around 600 Ml (20½ Fl Oz) chicken stock
50 grams (1¾ Oz) brown butter
100 grams (3½ Oz) crème fraîche or sour cream (optional)
Pinch of white pepper
Rye bread or seedy crispbreads, to serve
METHOD
Preheat the oven to 200°C (400°F). Using a mortar and pestle, grind the juniper berries with the salt.
Remove most of the leaves from the cauliflower, keeping a few around the base. Rub the juniper berry mixture and the oil over the cauliflower. Place on a baking tray and roast in the oven for 40 minutes, or until golden brown all over. Check that it’s cooked through by piercing the thicker stems with a sharp knife; they should be tender. If it’s not quite ready, reduce the temperature to 170°C (340°F) and cook for a little longer.
Remove from the oven and break apart the florets, reserving the thinner leaves for a garnish.
Blend the cauliflower, adding the stock gradually. It should have a fairly thick consistency, so you may not need all the stock.
Add the brown butter, crème fraîche or sour cream (if using) and a pinch of white pepper, and blend again. Check the seasoning before serving with bread and garnished with the reserved leaves.
This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant Books RRP $45 and available in stores nationwide.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.