Cauliflower with Egg and Yogurt Sauce

Ingredients

• 1 handful mixed herbs (e.g., basil, parsley, rosemary)
• 150 g Sour cream
• 350 g yogurt (1.5% fat)
• 1 splash Lemon juice
• Salt
• a pinch coconut blossom sugar
• Pepper
• 800 g cauliflower
• 200 ml vegetable broth
• 4 eggs
• 10 g parsley (0.5 bunch)
• 4 slices whole‑grain bread

Instructions

1. 1.

   Wash the mixed herbs, shake dry, pluck leaves and finely chop them.

2. 2.

   Whisk sour cream with yogurt. Fold in the herbs and season with lemon juice, salt, coconut blossom sugar, and pepper.

3. 3.

   Clean the cauliflower and cut into florets. Bring vegetable broth to a boil in a pot and simmer the cauliflower for 8–10 minutes. Boil eggs to your liking (soft‑to‑hard) for 5–7 minutes, then shock them, peel, and slice.

4. 4.

   Wash, dry, and chop parsley. Drain the cauliflower, arrange on four plates, top with the sliced eggs, drizzle a few dabs of herb dip, and sprinkle with parsley. Serve the remaining herb sauce in a small bowl.