This green parsley sauce is packed with flavor and is the perfect accompaniment to steamed cauliflower or grilled fish. Based on fresh herbs rich in antioxidants and vitamins, the sauce is enhanced with our signature fermented salt, extra virgin olive oil and a touch of capers, creating a fantastic balance of flavors.
Ramsløgs Brise Essensur has a prominent spring onion flavor that pairs well with both parsley and cauliflower. It also adds a rich umami and a light acidity that gives a fantastic mouthfeel and a "clean" taste.
Ingredients:
1 large cauliflower
1¼ dl extra virgin olive oil
1¼ dl (approx. 15 g) fresh parsley, flat-leaf
1½ teaspoons (approx. 1 g) rosemary leaves
2 tablespoons (about 20 g) pumpkin seeds
1 large tablespoon (about 14 g) capers
½ teaspoon (approx. 2 ml) Ramsløgs Brise Essensur
A small pinch (approx. 1 g) of Nordic Umami Blend salt
Procedure:
Steamed cauliflower:
Start by rinsing the cauliflower thoroughly. Cut it into florets of uniform size so they finish at the same time.
Pour about 2-3 cm of water into the bottom of a large pot. Place a steamer insert in the pot. Make sure the water does not reach the insert.
Bring the water to a boil over high heat. When the water boils, carefully place the cauliflower florets in the steamer insert. Cover the pot.
Steam the cauliflower for 1-3 minutes, or until tender but still has a bit of bite. You can check with a fork or knife.
Remove the pot from the heat, remove the lid and serve immediately.
Parsley sauce:
Blend all ingredients on high speed in a high-powered blender until the solids are finely chopped and you have a smooth, uniform paste. If the paste is too thick, you can gradually add more olive oil until it reaches the desired consistency.
Serving:
Sprinkle the steamed cauliflower with parsley sauce, Nordic umami blend salt and optionally pumpkin seeds. This simple dish can be enjoyed as a light lunch or served as a side dish to, for example, quinoa and fish.
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