Eggs with Cauliflower
Main Dishes • Jewish
Description
To make the white sauce, melt 3 tablespoons of butter in a saucepan, add a third of a cup of flour, and cook over low heat, stirring constantly, for 1 minute. Then pour in the milk and, continuing to stir, cook for another 5 minutes until the mixture is smooth. Add salt and pepper to taste. If you don't have flour or butter on hand, you can use ready-made mayonnaise or aioli sauce, which can be made from 3 egg yolks, 5 cloves of garlic, 1.5 cups of olive oil, a pinch of salt, and lemon juice added to taste. To prepare the aioli, blend the garlic, yolks, and salt until smooth, then gradually add the olive oil while continuing to blend. Add lemon juice to taste at the end.
Ingredients
- Chicken Egg 2 pieces
- Cauliflower 1 head
- White Sauce 1 cup
- Cress salad 1 tablespoon
- Salt 1 teaspoon
Step-by-Step Guide
Step 1
Boil the eggs hard, cool them, peel, and cut into small pieces. Prepare the white sauce and keep it warm. Divide the cauliflower into florets and boil in lightly salted water until tender.
Step 2
On a serving platter, arrange the cooked cauliflower florets and pieces of eggs, and drizzle with the white sauce.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!