Cauliflower in egg sauce is a delicious and versatile side dish, perfect for accompanying meats and fish. The egg sauce gives a creamy consistency to the cauliflower and pairs perfectly with its delicate flavor. It is an easy dish to prepare and has an irresistible taste.
Clean, wash and divide the cauliflower into florets
Boil them for 20 minutes in plenty of salted water
Drain them rather al dente and reshape them into a cauliflower shape on a warm serving platter
In a saucepan, sauté the finely chopped garlic in butter
Meanwhile, in a bowl, beat the eggs with a tablespoon of flour, add one of vinegar, salt and pepper
Pour the mixture into the butter saucepan, stir and remove immediately from the heat
Continue stirring until you obtain a homogeneous cream
Pour it over the cauliflower and serve hot at the table
Frying Pan
Bowl
Whisk
Italy
| Energy (kcal) | 105.86 |
| Carbohydrates (g) | 3.15 |
| of which Sugars (g) | 1.79 |
| Fat (g) | 7.69 |
| of which Saturates (g) | 4.02 |
| Protein (g) | 5 |
| Fiber (g) | 1.7 |
| Sale (g) | 0.04 |
