Norwegian Cauliflower with Shrimp Sauce Blomkal Med Reke
Experience the delicate flavors of Scandinavia with this Norwegian Cauliflower with Shrimp Sauce (Blomkål med Reke), a comforting yet elegant dish perfect for any occasion. Tender, whole-cooked cauliflower takes center stage, bathed in a luscious, creamy shrimp sauce infused with fresh dill, zesty lemon juice, and a subtle hint of white pepper. This simple yet sophisticated recipe combines wholesome ingredients like milk, butter, and chicken or vegetable stock to create a velvety roux-based sauce that perfectly complements the cauliflower's natural sweetness. Ideal for cozy family dinners or special gatherings, this dish is served by slicing the cauliflower into wedges and draping them in the luxurious shrimp sauce. Packed with Nordic charm and easy-to-follow instructions, this recipe is sure to delight seafood lovers and vegetarians alike when paired with your favorite side dishes. Keywords: Norwegian cauliflower recipe, shrimp sauce, Scandinavian cuisine, Blomkål med Reke, creamy cauliflower dish.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cups Heavy cream
- 0.5 cups Chicken or vegetable stock
- 1 cup Cooked shrimp (peeled and deveined)
- 2 tablespoons Dill (fresh, chopped)
- 1 teaspoon Salt
- 0.5 teaspoons White pepper
- 1 teaspoon Lemon juice
- 4 cups Water
- 1 teaspoon Salt (for boiling water)
Instructions
Wash and trim the cauliflower, removing the leaves and cutting off the stem. Leave the cauliflower head whole.
In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the water.
Place the whole cauliflower head into the boiling water and cook for 8-10 minutes, or until tender but still firm. Carefully remove the cauliflower and set aside.
In a saucepan over medium heat, melt 3 tablespoons of butter. Once melted, whisk in 2 tablespoons of all-purpose flour to make a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth.
Gradually pour in 2 cups of milk while whisking continuously to avoid lumps. Add 0.5 cups of heavy cream and 0.5 cups of chicken or vegetable stock to the sauce, continuing to whisk. Bring to a gentle simmer.
Add 1 teaspoon of salt, 0.5 teaspoons of white pepper, and 1 teaspoon of lemon juice to the sauce. Stir well.
Gently fold in 1 cup of cooked shrimp and 2 tablespoons of chopped fresh dill. Allow the sauce to heat through for 2-3 minutes, but do not boil.
To serve, place the cauliflower head on a serving platter. Pour the warm shrimp sauce over the top, letting it cascade down the sides. Garnish with additional dill, if desired.
Slice the cauliflower into wedges and serve with the shrimp sauce spooned over each portion.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 242 mg | 19% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
