Clean and wash the cauliflower and cut into small florets. Peel and dice the carrots. Cook together in a tall saucepan, covered with a little salt, for about 10-15 minutes.
In the meantime, boil the eggs hard.
When the vegetables are ready, measure 500 ml of the stock and make the sauce.
Now roast the margarine and flour in a larger saucepan to a light browning. Stir the measured vegetable water into the baking oven. Add the warm milk and stir everything together. Season to taste with salt and pepper. First add the peas to the sauce and simmer for about 3 - 5 minutes until they are soft. Then take the cauliflower and carrots out of the water with a ladle, add to the sauce and fold in. Season again with salt and pepper.
To serve, place the cauliflower fricassee in the center of a plate. Add the boiled and peeled eggs.
Rice goes well with it.
Tips: If you don`t want to use the vegetable water, you can also use 500 ml of clear broth. If the sauce is a little too thick, warm milk or vegetable water can be added. I still leave the vegetables in the water where they were cooked, but no longer on the stove. So it stays nice and hot and doesn`t cool down.
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