in Germany

Baked cauliflower

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Ingredients for 4 servings:

  • 2 large cauliflowers
  • 4 eggs
  • ½ nutmeg
  • 5 lovage leaves
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Saxon cuisine

Remove the outer leaves and stems from the cauliflower and soak in cold water for 15 minutes. Quarter the cauliflower heads, steam over low heat until al dente, and then place in a casserole dish. Grate nutmeg over the cauliflower, season with a pinch of salt, and gently break the well-beaten eggs over the cauliflower. Let it set in the preheated oven for just a few minutes, then remove and arrange on warmed plates. Finely chop the lovage leaves and garnish the cauliflower with them. Serve with boiled potatoes and brown butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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