John Myers
Cauliflower in Mustard Sauce
The perfect cauliflower in mustard sauce recipe with a picture and simple step-by-step instructions.
- 1 smaller Cauliflower fresh
- 650 ml Water
- 1 tbsp Organic lemon peel
- 2 Pc. Crumbled bay leaves
- 6 Pc. Black peppercorns
- 1 tbsp Vegetable stock powder
- Salt pepper
- 400 g Potatoes
- 50 g Butter
- 30 g Flour
- 100 ml Cream
- 1 Egg yolk
- 2 tbsp Dijon mustard
- 0,5 teaspoon Honey
- Chives rolls
- In a saucepan, bring the water, lemon zest, bay leaves, peppercorns and vegetable stock to the boil. Wash the cauliflower and cut into florets, then place in the spice stock and cook for approx. 18-20 minutes.
- Peel the potatoes and cook in a saucepan with salted water for approx. 20-25 minutes.
- Remove cauliflower from the stock and set aside. Pour the broth off over a sieve and let cool down a little. Melt the butter, add the flour and sweat. Pour in 400 ml of stock, stir until smooth and bring to the boil while stirring. Add egg yolk, cream, mustard and honey and mix well. Season the sauce with salt and pepper. Put in the cauliflower and reheat.
- Sprinkle with the chives and serve with the potatoes.
- TIP 5: if you like, you can also serve a boiled egg with the cauliflower.
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