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Blómukál (boiled cauliflower): recipe illustration
Salads & starters

Blómukál (boiled cauliflower)

A whole cauliflower cooked in salted water and drizzled with melted butter, served as a side to fish or smoked meat. Its texture stays tender and slightly melting, a simple classic of Faroese tables.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

190 kcal per serving

Protein
2.9 g
Carbohydrates
3.5 g
of which sugars
2.7 g
Fat
17.6 g
of which saturated fat
11.4 g
Fiber
3.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Remove the outer leaves of the cauliflower and trim the base of the stalk, keeping the head whole.
  2. Bring the water to a boil in a large pan with the salt.
  3. Carefully lower the cauliflower into the boiling water, florets facing down, then cover and simmer for 15 to 20 minutes.
  4. Check the cooking by piercing the core with the tip of a knife: it should give way without falling apart.
  5. Drain thoroughly and place the cauliflower on a warm dish.
  6. Melt the butter over low heat with the lemon juice and spoon it over the cauliflower just before serving.

Variations and tips

Brown butter. Heat the butter until it turns a hazelnut colour and smells nutty, then pour it over the cauliflower.

With what's easy to find. Cauliflower and butter are available everywhere, so the recipe is exactly the same.

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Original Ecomely recipe.