Creators
Samantha & Chris Mener
Description
This Cauliflower with Egg and Lemon dish features sautéed cauliflower florets combined with a tangy lemon and egg sauce, creating a deliciously creamy side perfect for various meals.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Arrowroot Flour/ Starch | 4/5 tsp | |
Cauliflower | 4/5 | large head, chopped into florets |
Egg | 1 3/5 | beaten |
Garlic | 4/5 | top 1/4 chopped off |
Lemon Juice | 2 tbsp | about 1 lemon |
Olive Oil | 4 4/5 tbsp | |
Parsley | 1 3/5 tbsp | chopped |
Salt | 2/5 tsp |
PREPARATION
- Heat olive oil in a large cast iron skillet.
- Add cauliflower florets and saute over medium heat until they start to brown
- Pour in enough hot water to almost cover the cauliflower and season with salt
- Bring to a boil, then cover the pan and cook for 8 minutes until florets are soft
- Remove from heat and cover to keep warm
- Add lemon juice and arrowroot starch to beaten and eggs and mix together
- While beating, add a few tbsp of the hot liquid from the cauliflower
- Pour the egg mixture over the cauliflower and stir gently
- Place the pan over low heat for a few minutes just to thicken the sauce
- Serve with parsley on top as garnish
SUGGESTIONS
- A lovely side with chicken, pork or fish
- This can be quite tart, if you are not a huge fan, use a bit less lemon