Summary

Ingredients

• 1 medium cauliflower
• 2 spring onion (s)
• 1 lime (s)
• 1 clove garlic, chopped
• 150 ml vegetable stock
• 150 ml cream
• 3 tablespoon crème fraîche
• 1 tablespoon parsley, smooth, finely chopped
• 1 tablespoon butter
• 2 tablespoon pepper, green, pickled
• Pepper from the mill
• salt

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Instructions

1. Rub the peel of the lime and then squeeze it. Divide the cauliflower into small florets and cook in the steamer until firm to the bite.
2. In the meantime, sauté the spring onion and garlic in the hot butter. Deglaze everything with the broth, add 2 teaspoons of lime juice and the zest and green pepper and let it simmer a little. Add the cream and crème fraîche. Let everything just simmer gently. Season the sauce with salt and pepper and mix in the parsley.
3. Pour the sauce over the cauliflower.