📝 About This Recipe
This dish embodies the New Nordic philosophy by elevating a humble brassica through the alchemy of fermentation and precise temperature control. The cauliflower is slow-roasted to achieve a meat-like density, then encrusted in a savory, umami-rich veil of toasted nutritional yeast and dehydrated aromatics. It is a celebration of texture and deep, earthy flavors that bridge the gap between the garden and the wild forest floor.
🥗 Ingredients
The Cauliflower
- 1 head Large Heritage Cauliflower (tight curds, leaves attached if possible)
- 100 grams Cultured Butter (softened)
- 1 teaspoon Sea Salt (Maldon or similar flake salt)
- 1 handful Hay or Dried Thyme Sprigs (for smoking the tray)
The Yeast Crust
- 1/2 cup Nutritional Yeast Flakes (toasted lightly in a dry pan)
- 1/4 cup Hazelnuts (blanched and finely grated)
- 1 tablespoon Dehydrated Onion Powder (high quality)
- 1 teaspoon Porcini Mushroom Powder (for deep umami)
Brown Butter & Emulsion
- 50 grams Cultured Butter (for basting)
- 1 tablespoon Verjus or Lemon Juice (for acidity balance)
- 100 grams Crème Fraîche (to serve on the side)
- 2 tablespoons Dill Oil (bright green, for plating)
Garnish
- 4-6 pieces Fresh Dill Sprigs (picked small)
- 1 tablespoon Pickled Mustard Seeds (for pops of acidity)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). This lower temperature ensures the cauliflower cooks evenly to the core without burning the exterior.
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2
Prepare the cauliflower by trimming the very bottom of the stalk so it stands upright, but keep the inner green leaves attached as they become crisp and delicious.
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3
Massage the 100g of softened cultured butter all over the cauliflower, ensuring every crevice of the florets is coated. Season generously with sea salt.
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4
Place the cauliflower in a cast-iron skillet or heavy baking dish. If using hay or thyme for aromatics, place them at the bottom of the pan around the vegetable.
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5
Roast for 50-60 minutes. Every 15 minutes, use a spoon to baste the cauliflower with the melted butter pooling at the bottom of the pan.
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6
While roasting, prepare the 'yeast dust'. In a small bowl, combine the toasted yeast flakes, grated hazelnuts, onion powder, and porcini powder. Mix until it resembles a fine, sandy soil.
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7
Check the cauliflower's readiness by inserting a cake tester or thin knife into the center; it should meet almost no resistance, feeling like softened butter.
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8
Increase the oven temperature to 200°C (400°F). Add the remaining 50g of butter to the pan and let it foam and turn nut-brown (beurre noisette).
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9
Remove the pan from the oven. Carefully spoon the hot brown butter over the cauliflower, then immediately shower the vegetable with the yeast crust mixture so it adheres to the fat.
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10
Return to the oven for a final 5 minutes to set the crust and allow the yeast aroma to bloom.
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11
To serve, whisk the crème fraîche with the verjus and a pinch of salt until smooth. Place a large dollop on each warm plate.
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12
Carve the cauliflower into thick wedges or serve whole in the center of the table. Drizzle with dill oil and garnish with pickled mustard seeds and fresh dill.
💡 Chef's Tips
Always use cultured butter for this recipe; the higher fat content and slight tang are essential for the New Nordic profile. If the yeast flakes start to smell too 'toasty' or bitter, reduce the final oven time immediately. For an extra layer of flavor, you can cold-smoke the cauliflower for 10 minutes before roasting. Ensure the cauliflower is dry before applying the initial butter coating to help it stick better. Don't discard the core; it is the sweetest part of the vegetable and should be served.
🍽️ Serving Suggestions
Pair with a crisp, acidic White Burgundy or a dry Austrian Riesling. Serve alongside a side of fermented berries or lingonberry jam for a traditional Nordic contrast. Works beautifully as a vegetarian main course or a shared centerpiece for a tasting menu. A glass of chilled sparkling birch sap or a dry hard cider complements the yeast notes perfectly.