Cauliflower in egg and lemon sauce

Ingredients for 2 servings:

• 1 m.-large cauliflower
• 4 tbsp extra virgin olive oil
• 6 g salt
• 1 tsp, levelled white pepper, finely ground
• 300 g water, approx.
• 2 m.-sized eggs
• 1 pinch of salt
• 1 pinch(s) of mace powder
• 100 g cauliflower stock
• 4 tbsp dry white wine
• 1 tbsp wheat flour type 405, for alloying
• 1 lemon(s)
• e.g. parsley leaves, fresh or frozen
• n. B. Pine nuts, roasted
• e.g. cauliflower leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the cauliflower into small florets. Wash the fresh green leaves and use them for garnishing. Peel the stalks and cut them crosswise into approximately 8 mm thick slices. Rinse everything thoroughly under running water. Place the olive oil and cauliflower in a casserole dish. Add enough water to cover. Add salt and pepper and simmer for about 20 minutes, until the cauliflower is tender. Add the cauliflower leaves for the last five minutes and steam. Remove from the dish and rinse with cold water. Remove the pot from the heat and strain the cauliflower. Keep the cauliflower warm and let the stock cool slightly. For the sauce, squeeze the lemon, reserving the juice. Whisk the eggs with a pinch of salt and mace, and stir in 100 g of the stock in portions. Mix the white wine with the flour until lump-free and add to the sauce. Simmer the sauce until thickened. Finally, stir in the lemon juice. Place the cauliflower florets in a serving dish and pour the prepared sauce over them. Garnish with white bread and serve warm. Note: Cretans prefer bread, especially white bread, to all other side dishes. Recipe source: Mr. Olympios, Armonia Hotel, Crete.