Baked Cauliflower and Juniper Soup

Preheat the oven to 200°C (400°F). Using a mortar and pestle, grind the juniper berries with the salt.

Remove most of the leaves from the cauliflower, keeping a few around the base. Rub the juniper berry mixture and the oil over the cauliflower. Place on a baking tray and roast in the oven for 40 minutes, or until golden brown all over. Check that it’s cooked through by piercing the thicker stems with a sharp knife; they should be tender. If it’s not quite ready, reduce the temperature to 170°C (340°F) and cook for a little longer.

Remove from the oven and break apart the florets, reserving the thinner leaves for a garnish.

Blend the cauliflower, adding the stock gradually. It should have a fairly thick consistency, so you may not need all the stock. 

Add the brown butter, crème fraîche or sour cream (if using) and a pinch of white pepper, and blend again. Check the seasoning before serving with bread and garnished with the reserved leaves.

This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant Books RRP $45 and available in stores nationwide.