Cauliflower with egg & lemon sauce

Name: Cauliflower with egg & lemon sauce
Yield: Serves 6
Cuisine: Greek
Ingredients: 75–90 ml/5–6 tbsp extra virgin olive oil; salt; 1 medium cauliflower, divided into large florets; 5 ml/1 tsp cornflour/cornstarch; 30 ml/2 tbsp chopped fresh flat leaf parsley; 2 eggs, at room temperature; 5 ml/1 tsp cornflour/cornstarch; juice of 1–2 lemons

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

If you treat cauliflower well, it can be very rewarding. In Greece, it is extremely popular and is used in a number of different ways. Here, in kounoupithi avgolemono, it is teamed with a lemon sauce. Try serving it with something rich and appetizing, such as keftethes (fried meatballs).

Ingredients

75–90 ml/5–6 tbsp extra virgin olive oil
1 medium cauliflower, divided into large florets

Europe
Greece
Starter
Gluten-free
Vegetarian
Mediterranean
Winter

Method

Heat the oil in a large, heavy pan, add the cauliflower florets and sauté over a medium heat for about 5 minutes, until they start to brown.

Pour in enough hot water to almost cover the cauliflower, add salt to taste, bring to the boil, then cover the pan and cook for 7–8 minutes, until the florets are just soft.