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Ingredients
1 cauliflower, about 1 pound
¼ cup milk
Salt to taste
1 hard-boiled egg, peeled, at room temperature
2 teaspoons Dijon-style mustard
2 tablespoons red-wine vinegar
6 tablespoons olive oil
Freshly ground pepper to taste
2 tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
7 grams carbs; 39 milligrams cholesterol; 237 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 3 grams fiber; 419 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the leaves of the cauliflower and cut away its core.
- Step 2
Put the cauliflower in a saucepan with water to barely cover, milk and salt. Bring to a boil and simmer 15 minutes or until tender but not mushy. Do not overcook. Drain and let cool. Do not chill.
- Step 3
Put the egg through a fine sieve into a mixing bowl. Add the mustard and vinegar. Gradually add the oil, beating briskly with a wire whisk. Add salt, pepper and parsley. Spoon the sauce over the cauliflower and serve.
Private Notes