John Myers
Crispy Cauliflower with Mustard Eggs
The perfect crispy cauliflower with mustard eggs recipe with a picture and simple step-by-step instructions.
- 8 Eggs
- 1 medium sized Onion
- 3 tbsp Butter
- 1 tbsp Flour
- 400 ml Milk
- 200 ml Vegetable broth
- 3 tsp Mustard medium hot
- Salt and pepper
- 1 Lemon untreated
- 1 Clove of garlic
- 1 bunch Parsley crispy fresh
- 1 medium size Cauliflower fresh
- 2 tbsp Oil
- 2 tbsp Breadcrumbs
- Boil the eggs hard for about 10 minutes, quench, peel and halve, peel the onion, dice finely. Heat 2 tablespoons butter in a saucepan, sauté the onion, stir in the flour and sauté briefly. Pour in the milk and vegetable stock. Stir the mixture until smooth. Simmer the sauce for 3 minutes, stir in the mustard. Season with salt and pepper.
- Wash the lemon with hot water, rub 1 1/2 teaspoons of the zest. Squeeze the lemon. Peel the garlic, cut into fine cubes.
- Wash and clean the cauliflower, remove the stalk. Cut the cauliflower into 3-5 cm pieces and cook in boiling salted water for about 6-8 minutes.
- In the meantime, heat the oil and the remaining (1El) in a pan, briefly toast the garlic and breadcrumbs while stirring. Mix with the lemon zest, 1-2 tablespoons lemon juice and parsley, season with salt and pepper.
- Pour off the cauliflower, drain and distribute on plates, then sprinkle with parsley crumbs. Serve with eggs and mustard sauce.
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