Summary

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

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Instructions

1. 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.
2. 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.
3. Arrange the cauliflower on plates and pour the sauce over them.