Celebrating cauliflower, a Nordic staple

Roasting cauliflower and caramelizing onions offers layers of flavor to a beloved soup Maria Stordahl Nelson Seattle, Wash. Someone once told me that Scandinavians—Norwegians in particular—consider cauliflower to be a particularly special vegetable, so much so that there is a sense of collective ownership over it. I’ve heard something similar from others over the years, and the plethora of cauliflower recipes—specifically soup recipes—in Scandinavian cookbooks surely lends credence to this notion. I suspect they feel a bit about cauliflower the same way they feel about cardamom: both from far distant lands, but over time adopted, adapted, and reinvented into dishes that help de
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The Norwegian American

Published since May 17, 1889 PO Box 30863 Seattle WA 98113 Tel: (206) 784-4617 • Email: naw@na-weekly.com

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