With Lemon & Pumpernickel

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

This recipe uses the whole cauliflower, making a purée from the florets and crisp vegetable shavings from the inner stem. Serve this dish as a side for stews or roasted fish.


  • 1 large cauliflower (about 350 g), green leaves removed
  • 100 ml


Separate the cauliflower into florets. Trim the large inner stem from the vegetable in one large piece and set aside. Cook the florets in boiling salted water for 15 minutes until very tender.

Using a mandolin, finely slice the inner stem. Place in a bowl of iced water and chill until required.

Drain the florets, reserving a