Cauliflower Whole with Herb Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cauliflower
- 250 ml milk + a little more
- 125 ml cream
- salt and pepper
- some flour
- Herbs, finely chopped (e.g. chives, parsley, basil, lemon balm)
- 0.5 ½ lemon (s), add the juice
- nutmeg
Print Recipe
Pin Recipe Instructions
- Remove the cauliflower from the leaves and cut off the end of the stalk. Put the cabbage in cold salted water for about 15 minutes so that any bugs that are still stuck swim out.
- Bring plenty of water with salt and lemon juice to the boil, add the cauliflower with the stalk facing down and cook over low heat for about 20 minutes. Take out and place on a preheated plate.
- Measure ¼ l of the cauliflower water and bring to the boil with milk and cream. Mix some milk with some flour and use it to thicken the sauce. Let it boil briefly, season and add herbs. Pour the herb sauce over the cauliflower.
- We like to go with crabs and boiled eggs.
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