Cauliflower florets in carrot sauce

Ingredients for 4 servings:

• 1 cauliflower
• 2 tbsp milk
• 200 g carrot(s)
• 2 onions
• 1 bunch parsley, flat
• 125 g crème fraîche
• 250 ml vegetable stock
• 30 g butter
• salt and pepper
• 1 tsp lemon juice
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

something special: BUT cauliflower goes extremely well with carrots.

Peel, wash, and roughly chop the carrots. Finely dice the onions. Melt the butter in a saucepan and sauté the carrots and onions. Then add the vegetable stock, cover, and cook the carrots for about 12-15 minutes. In the meantime, clean the cauliflower, divide it into florets, and cook it in boiling salted water with 2 tablespoons of milk for about 10-15 minutes. For the sauce, puree the carrots with a hand blender. Add the crème fraîche and season with pepper, salt, cayenne pepper, and lemon juice. Finally, chop the parsley and stir it into the sauce, reserving a few leaves for garnish! Pour the sauce into a shallow bowl and arrange the cauliflower florets on top.