Cauliflower with egg and herb sauce

Ingredients for 4 servings:

• 1 large cauliflower
• 50 ml milk
• 4 tbsp butter
• 4 tbsp flour
• 250 ml vegetable stock
• 125 ml sour cream
• 4 eggs, hard-boiled
• 4 tbsp, sautéed herbs, finely chopped, to taste
• salt and pepper
• curry

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cauliflower

Cut the cauliflower into florets, place them in a saucepan, and just cover with water and milk. Season with salt and bring to a boil. Cook for 5-8 minutes, depending on the size of the florets. If you prefer your cauliflower very soft, cook for a little longer. In another saucepan, heat the butter, stir in the flour, and make a light brown roux. Stir in the vegetable stock, bring to a boil, and simmer for a few minutes, stirring occasionally, then remove from the heat. Add the sour cream, curry powder, herbs, and the chopped eggs, and season to taste. Arrange the cauliflower on plates and pour the sauce over the cauliflower.