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Whole-baked cauliflower with hot spices

Whole-baked cauliflower with hot spices


  • 5 g green chilli peppers – not too hot
  • 3 g cumin
  • 4 g garlic
  • 2 g smoked paprika
  • 6 g fresh ginger
  • 10 g coriander leaves
  • 3 g coarse salt
  • freshly ground pepper
  • 80 g Arla Organic Skyr 0,2%
  • 50 g Puck® Cream Cheese
  • 40 g Puck® Whipping Cream
  • 1 kg carefully rinsed cauliflower
Serve with
  • 750 g steamed or fried chickens
  • 500 g toasted wholemeal bread
  • 10 portioner

Preheat the oven to 180°C. Finely chop the chilli, cumin, garlic, paprika, garlic, ginger and fresh coriander in a food processor. Add salt, pepper, skyr, cream cheese and cream and give it a quick blitz. Spread the marinade over the cauliflower taking care that it is covered all over with the marinade, even inside the holes. This is easiest to do with your hands. Bake the cauliflower on a parchment-lined baking sheet for approx. 45-60 min. – until it is tender, but still has some bite. Allow the cauliflower to cool for 10-15 min. before serving. Cut the cauliflower into wedges to serve.


You can also cut the cauliflower into smaller florets. Turn the cauliflower as you cover it with the cream to ensure even coverage.

Energy 2775 kJ
Protein 35%
Carbohydrate 44%
Fat 21%