in Germany

Cauliflower

updated

Spread the love

Ingredients for 4 servings:

  • 1 cauliflower, approx. 750 g
  • 20 g butter or margarine
  • 20 g flour
  • 1 egg yolk
  • 1 tbsp lemon juice
  • Salt

Instructions

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

Head remains whole – with a delicious light sauce

Clean the cauliflower and briefly place it stem-down in cold salted water to remove any insects. Then boil the whole head in boiling salted water for about 25-30 minutes. Measure out 250 ml of the cooking liquid. Melt the butter in a saucepan, stir in the flour, and sauté until light yellow. Carefully add the cauliflower liquid and stir well to avoid lumps. Cook for about 5 minutes. Mix the egg yolk with 2 tablespoons of water. Remove the pan from the heat (the liquid must no longer be boiling!) and skim off the sauce with the egg yolk. Season to taste with salt and lemon juice. Arrange the cauliflower in a bowl and pour the sauce over it.

Facebook Comments

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.

Tyrolean nut cake

Texicana Salsa Pan