“A Swedish/Norwegian dish from Classic Scandinavian Cooking by Nika Hazelton. Posted for Zaar World Tour II thanks to some help from my friend MP.”

Ingredients Nutrition


  1. Trim cauliflower, wash thoroughly and cook whole till tender. ***Cook's Notes below.
  2. While cooking cauliflower, make sauce. Combine milk, onion and dill (or parsley) sprigs & bring to a boil. Remove dill or parsley.
  3. Melt butter, stir in flour; cook 2 minutes, stirring constantly. Do not let brown.
  4. Add hot milk to mixture, stirring all the while. Continue to cook, stirring constantly, till mixture is thickened and smooth. Cook 2 minutes longer and season with salt & pepper.
  5. Add shrimp and cook over lowest possible heat till shrimp are heated through. Fold whipped cream into sauce.
  6. Place hot cauliflower on serving dish and pour sauce over it. Sprinkle w/minced dill or parsley.
  7. **** Cook's notes:
  8. Rapid cooking time of cauliflower not only reduces the odor but also preserves crispness, color, and reduces the loss of nutrients that will leach into the cooking water when overcooked.
  9. To microwave cauliflower, cover a whole head of cauliflower with plastic wrap & microwave on high for 3 minutes, turn head over, and cook for an additional 2 to 4 minutes. Let stand for 3 minutes.
  10. To steam cauliflower, place it in a steamer basket, and then place in a pot with 2 inches of water. Cover and steam. A whole head of cauliflower (1 ½ pounds) will take 15 to 20 minutes to cook, but begin checking for tenderness after 12 minutes.

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