1x 1-kg/2 1⁄4-lb cauliflower, cut into florets
50 g/2 oz butter 1 1⁄2 cloves garlic, finely chopped 3 eggs
1 tablespoon plain flour 1 tablespoon white wine vinegar salt and pepper


1.Put the cauliflower in a saucepan, add cold water and a pinch of salt and bring to the boil, then simmer for 15-20 minutes until tender.
2.Drain well, pile into a heap on a serving dish and keep warm. Melt the butter in a small pan, add the garlic and cook, stirring occasionally, for a few minutes.
3.Meanwhile, beat the eggs with the flour in a bowl, season with salt, pepper and whisk in the vinegar. Add the mixture to the garlic and mix well , then immediately remove the pan from the heat.
4.Continue stirring until the sauce is thick and creamy, then pour in a continuous thin stream over the cauliflower and serve.

Leave a Reply

Your email address will not be published.