Cauliflower in Herb Sauce recipe
information
200 calories per serving
ingredients
about 800 g (1 3/4 lb) cauliflower
salt
1 litre (1 3/4 pints) water
juice of 1 lemon
1 vegetable stock cube
50 g (2 oz) butter
2 tablespoons flour
4 tablespoons single cream
4 tablespoons chopped parsley
1 tablespoon chopped basil
1 teaspoon chopped borage
1 teaspoon chopped lemon balm
salt
1 litre (1 3/4 pints) water
juice of 1 lemon
1 vegetable stock cube
50 g (2 oz) butter
2 tablespoons flour
4 tablespoons single cream
4 tablespoons chopped parsley
1 tablespoon chopped basil
1 teaspoon chopped borage
1 teaspoon chopped lemon balm
method
1. Remove the thick stalk and outer leaves from the cauliflower. Soak the cauliflower upside down in cold salted water for 30 minutes to make sure you get rid of any insects. Bring the water to the boil
2. with the lemon juice and boil the cauliflower for 10 minutes. Lift the cauliflower out of the water and keep it hot. Measure off 450 ml (3/4 pint) of the cooking water and dissolve the stock cube in it.
3. Melt the butter in a pan, sprinkle in the flour, stir until golden and then gradually dilute with the hot stock. Stir in the cream and season with salt. Stir in the herbs and pour the sauce over the cauliflower.
Serve with: grilled chicken or bacon, or to accompany a vegetarian main dish.
2. with the lemon juice and boil the cauliflower for 10 minutes. Lift the cauliflower out of the water and keep it hot. Measure off 450 ml (3/4 pint) of the cooking water and dissolve the stock cube in it.
3. Melt the butter in a pan, sprinkle in the flour, stir until golden and then gradually dilute with the hot stock. Stir in the cream and season with salt. Stir in the herbs and pour the sauce over the cauliflower.
Serve with: grilled chicken or bacon, or to accompany a vegetarian main dish.
serving amount
serves 4
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