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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 135.2
  • Total Fat: 9.6 g
  • Cholesterol: 92.5 mg
  • Sodium: 79.3 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.0 g

View full nutritional breakdown of Cauliflower with egg and lemon calories by ingredient
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Cauliflower with egg and lemon

Submitted by: CARENHARRINGTON

Introduction

This is a good cauliflower makeover to have as a side dish or on its own as a vegetarian meal. This is a good cauliflower makeover to have as a side dish or on its own as a vegetarian meal.
Number of Servings: 4

Ingredients

    75-90ml/5-6 tbsp extra virgin olive oil
    1 medium cauliflower, divided into large florets
    2 eggs
    juice of 1 lemon
    5ml/1 tsp cornflour (cornstarch), mixed to a cream with a little cold water
    30ml/2 tbsp chopped fresh flat leaf parsley

Tips

This would work equally well with broccoli


Directions

Heat the olive oil in a large heavy pan, add the cauliflower florets and a saute over a medium heat until they start to brown.

Pour in enough hot water to almost cover the cauliflower, add salt to taste, then cover the pan and cook for 7-8 minutes until the florets are just soft. Remove the pan from the heat and leave to stand, covered, while you make the sauce.

Beat the eggs in a bowl, add the lemon juice and cornflower and beat until mixed. Beat in a few tablespoons of the hot liquid from the cauliflower.

Pour the egg mixture slowly over the cauliflower, then stir gently. Place the pan over a very gentle heat for 2 minutes to thicken the sauce, but do not allow to boil. Spoon into a warmed serving bowl, sprinkle with parsley and serve.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user CARENHARRINGTON.





TAGS:  Side Items |

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