Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large cauliflower (cauliflower)
- 50 ml milk
- 4 tablespoon butter
- 4 tablespoon flour
- 250 ml vegetable stock
- 125 ml sour cream
- 4 egg (s), hard-boiled
- 4 tablespoon. Herbs, finely chopped, to taste
- salt and pepper
- curry
Print Recipe
Pin Recipe Instructions
- Cut the cauliflower into florets, place in a saucepan and just cover with the water and milk. Salt and bring to a boil. Cook in 5 - 8 minutes, depending on the size of the florets. If you like the cauliflower to be very soft, cook a little longer.
- Heat the butter in another saucepan, stir in the flour and make a light brown stoving (roux). Pour the vegetable stock while stirring, bring to the boil and simmer for a few minutes while stirring, then remove from the plate. Add the sour cream, curry, herbs and the chopped eggs and season the sauce to taste.
- Arrange the cauliflower on plates and pour the sauce over them.
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