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Cauliflower

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Ingredients for 4 servings:

  • 1 m.-large cauliflower
  • ¼ liter chicken broth
  • 1 jar white wine
  • 1 cup of cream
  • 100 g cheese (Roquefort)
  • 1 bunch sage (large bunch)
  • Nuts (pecan), chopped
  • Salt
  • some nutmeg
  • some oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the cauliflower into small florets and fry in heated oil. First deglaze with stock, then add the white wine. After about 10 minutes (the cauliflower should still be firm to the bite), add the Roquefort and cream. Sprinkle with pecans. Let it infuse over low heat and season with salt and nutmeg. Meanwhile, remove the sage leaves from the stalks. Fry in a little oil over high heat and season with salt and pepper. Arrange the cauliflower on plates, sprinkle with the sage leaves, and serve hot. Tip: It also goes well with rice. Simply pour the sauce over the rice and scatter the toasted sage leaves on top. Grilled zucchini also goes well with this dish.

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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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