Cauliflower with Egg and Lemon
While you may not come across Cauliflower on the menu at the Taverna, it is very popular in Greek homes and used in many different ways. Here it is served in a lemon sauce, a perfect accompaniment for ‘Keftedes” (fried meatballs).
Serves 6
What you need
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75-90ml/5-6 tbsp extra virgin olive oil
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I medium cauliflower, divided into large florets
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2 eggs
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juice of 1 lemon
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5ml/1 tsp cornflour mixed to a cream with a little water
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30ml/ 2 tspn chopped fresh flat leaf parsley
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salt
What you do
1) Heat the olive oil in a large, heavy pan, add the cauliflower and sauté over a medium heat until they start to brown
2) Pour in enough how 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 cauliflower is just soft
3) Remove the pan from the heat and leave to stand, keeping the hot water and covering the pan to keep in the heat.
4) Meanwhile, make the sauce. Beat the eggs in a bowl, add the lemon juice and cornflour and beat until well mixed. While beating add 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. Spoon into a warm serving bowl, garnish with chopped parsley and serve.
Tags: greece, iraklia, Pam Rigden, retreat, wellbeing holidays