I grew up with ‘masked cauliflower’, which is cauliflower boiled to near-death, then covered in a white sauce and served with prawns. It was not my favourite! However, I love cauliflower, so here is my modern version.
Serves 4
Ingredients
1 whole cauliflower
2 Tbsp softened salted butter
sea salt and freshly ground
black pepper
300g kale
1 Tbsp olive oil
100g walnuts, chopped
2 garlic cloves, finely chopped
Directions
Preheat the oven to 180°C/Gas 4 and line a baking sheet with baking parchment.
Place the cauliflower on the baking sheet, spread with the butter and sprinkle with pepper. Bake for 1 hour, now and then basting with the butter.
Meanwhile, rinse the kale several times in cold water in a large bowl until there is no more dirt in the bowl.
Remove the leaves from the stalks (discard the stalks), squeeze out the water, then chop the leaves.
Heat the oil in a large frying pan and sauté the walnuts and garlic for a few minutes. Add the kale and sauté for a further 5 minutes. Season to taste with salt and pepper and serve on top of the baked cauliflower.
Recipe from Copenhagen Food – Culture, Tradition and Recipes by Trine Hahnemann
