Cabbage

1. Cut thick wedges through the cabbage root so they hold together. Salt generously on all sides and let sit for 10–20 minutes.
2. Heat 3 tbsp clarified butter in a frying pan. Add the juniper berries and fry for about 1 minute.
3. Add the gochujang and mix as it bubbles. Add the honey and let it simmer while stirring for 1 minute.
4. Add the cherry juice. Stir and let simmer until a thick glaze forms.
5. Pat the cabbage wedges dry with paper towels and place them on a roasting tray.
6. Pour the glaze over the cabbage wedges. Bake at 180°C (355°F) for 1 hour 20 minutes. If they start to brown too much, cover loosely with parchment paper.

Cauliflower Purée

1. Break the cauliflower into florets and slice them finely, leaving out the root and thick stems.
2. Melt the clarified butter in a frying pan. Add the onion, season with salt, and sauté until softened.
3. Add the garlic, cauliflower, and 2 tbsp butter. Sauté for a few minutes.
4. Add the heavy cream and let simmer on low heat for 10–15 minutes, until the cauliflower is very soft.
5. Blend until silky smooth. Add 1 tbsp butter and the olive oil, then blend again to combine.
6. Taste and adjust the salt if needed.
7. For an extra smooth texture, pass through a fine-mesh strainer.