serves
4
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 4 dried juniper berries
- 1 tbsp flaked salt
- 600 g whole cauliflower
- 1 tbsp rapeseed oil
- 600 ml chicken stock
- 50 g brown butter
- 100 g crème fraîche or sour cream (optional)
- Pinch of white pepper
- Rye bread or seedy crispbreads, to serve
Instructions
Preheat the oven to 200ºC. 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 170ºC 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
