Traditional recipes

Cauliflower with Leek "Ash"

Cauliflower with Leek

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.


  • 1 medium leek, white and pale-green parts only, halved lengthwise
  • 1 small head of cauliflower, cut into large florets, trimmings reserved

Recipe Preparation

  • Preheat oven to 500°. Set vents to high and open a window for adequate ventilation. Place leek on a foil-lined baking sheet. Roast until blackened, dry, and crisp, 70-90 minutes. Let leek cool. Break into shards. DO AHEAD: Leek ash can be made 3 days ahead. Store airtight at room temperature.

  • Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings); set aside.

  • Bring milk and 1 cup cauliflower trimmings to a boil in a large saucepan; reduce heat and simmer until cauliflower is tender, 20-25 minutes. Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and purée until smooth.

  • Return cauliflower purée to saucepan, add remaining cauliflower florets, and season with salt. Simmer until florets are just tender, 8-10 minutes. Using a slotted spoon, transfer florets to a medium bowl (rinse off any purée on florets).

  • Strain purée into another medium bowl. Divide florets among shallow bowls; spoon purée over. Garnish with reserved cauliflower slices; sprinkle with leek ash.

Recipe by Saltimporten Canteen in Malmo Sweden,

Nutritional Content

4 servings, 1 serving contains:Calories (kcal) 200Fat (g) 8Saturated Fat (g) 4.5Cholesterol (mg) 25Carbohydrates (g) 22Dietary Fiber (g) 3Total Sugars (g) 15Protein (g) 11Sodium (mg) 270Reviews Section

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