Cauliflower with Hollandaise Sauce

Ingredients

• 2 small cauliflower
• 1 tbsp milk (1.5% fat)
• Salt
• 0.25 bunch Parsley
• 250 g butter
• 3 eggs (size M)
• 2 tbsp white wine vinegar (or herb vinegar)
• 75 ml vegetable broth
• 0.5 lemon
• Pepper

Instructions

1. 1.

   Clean the cauliflower, remove the leaves and cut off the thick stem end. Roughly chop the cauliflower into florets. Then wash thoroughly under running water.

2. 2.

   Place the cauliflower in a large pot and add only as much water as covers the cauliflower up to ¼ in the water. Add milk and a little salt and bring to a boil. Alternatively, the cauliflower can also be cooked particularly nutrient-preservingly in a steaming basket above the water. Cover and cook for about 15 minutes on low heat. The cauliflower is done when it can be easily pierced with a knife.

3. 3.

   Meanwhile, melt the butter in a saucepan over medium heat for the sauce. Heat about 1 L of water in another pot for a water bath. Separate the eggs and use the egg whites for something else. Whisk the yolks with vinegar and broth in a metal bowl over the hot water bath. Remove from heat and slowly add liquid butter while stirring. Squeeze the lemon and season the sauce with 1-2 tbsp of juice and salt.

4. 4.

   Remove the cooked cauliflower from the pot and drain well in a colander. Wash, shake dry and pluck the leaves of the parsley.

5. 5.

   Place the cooked cauliflower florets in a deep plate, cover with hollandaise sauce. Grind pepper over it, garnish with parsley and enjoy.