Cauliflower with Roast Beef

Ingredients

• 750 g small cauliflower (1 small head)
• 1 Organic lemon
• 1 sprig rosemary
• 50 ml milk (1.5 % fat)
• Salt
• 60 g pine nuts
• 1 bunch Frankfurt herbs (or mixed herbs to taste)
• 150 g yogurt (3.5 % fat)
• 150 g sour cream (10 % fat)
• 1 tbsp Rapeseed Oil
• Pepper
• 1 stick cane sugar
• 200 g roast beef slice

Instructions

1. 1.

   Wash cauliflower, trim the stem and remove all outer leaves.

2. 2.

   Rinse lemon under hot water, pat dry and thinly peel the zest with a microplane.

3. 3.

   Wash rosemary and shake off excess moisture.

4. 4.

   Boil milk with 500 ml water, lemon zest, rosemary and a pinch of salt in a pot. Add cauliflower stem‑side down, cover and simmer for about 20 minutes over medium heat.

5. 5.

   Meanwhile roast pine nuts in a dry pan until golden brown.

6. 6.

   Wash herbs, shake off moisture, pluck leaves and roughly chop.

7. 7.

   Halve the lemon and squeeze 2 teaspoons of juice (use the remaining lemon elsewhere).

8. 8.

   Combine lemon juice with herbs, yogurt, sour cream and oil in a tall bowl. Blend with an immersion blender until smooth. Season with salt, pepper and a pinch of sugar.

9. 9.

   Lift cauliflower from the pot with a slotted spoon, drain well and place on a plate. Sprinkle pine nuts over it.

10. 10.

    Form roast beef slices into loose rolls and arrange around the cauliflower. Serve the herb sauce on the side.