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Blomkal med Currykryddad Räksas – Steamed Cauliflower with Curried Shrimp Sauce


Got cream? Not in this shrimp sauce!

A light and healthy take on cauliflower with shrimp sauce

photo ©Kari Diehl, licensed to About.com
Steamed cauliflower with curried shrimp sauce is a quick and healthy take on a traditional Scandinavian favorite.

Prep Time: 30 minutes

Total Time: 30 minutes


  • 24 oz. bag cauliflower florets (or 1 cauliflower, cleaned and separated into florets)
  • 2 Tbsp. olive oil
  • 2 cloves minced garlic
  • 1 cup mixed sweet peppers (red, orange, yellow), finely chopped
  • 1 pound pre-cooked shrimp or small "fancy" / bay shrimp
  • 1 tsp. curry powder
  • 1 Tbsp. butter
  • 3 Tbsp. flour
  • 1/2 cup vegetable broth or fish stock
  • 2/3 cup low-fat milk
  • 1 Tbsp. finely chopped fresh dill
  • 1/4 cup toasted pine nuts


Steam cauliflower florets in the microwave or on the stove until tender.

Meanwhile, sauté garlic and peppers in a large frying pan over medium heat until the peppers begin to soften. Stir in the shrimp and curry powder; remove from heat.

Melt the butter over medium heat in a large saucepot, then whisk in the flour to make a roux; heat just until the roux is a light golden color. Gradually stir in vegetable broth and milk, whisking continually to incorporate. Heat sauce until it begins to bubble, stirring constantly. Mix in the curried shrimp mixture, lower heat to medium-low, and cook until shrimp are heated through (about 5 minutes).

Gently toss steamed cauliflower and shrimp sauce together, garnish with toasted pine nuts and chopped dill, and serve.

Yield: 4 - 6 servings.

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