Side Items

Cauliflower with egg and lemon takes 3 minutes to prepare.

Cauliflower with egg and lemon takes 12 minutes to cook.

Cauliflower with egg and lemon makes 4 servings.

The ingredients for Cauliflower with egg and lemon are:

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

Here is how you make Cauliflower with egg and lemon:

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 4Number of Servings: 4Recipe submitted by SparkPeople user CARENHARRINGTON.

The nutritional information for Cauliflower with egg and lemon is:

• 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