Cauliflower In Egg Sauce (Cavolfiore In Salsa D’Uova)

Cauliflower In Egg Sauce (Cavolfiore In Salsa D’Uova)

2 and 1/4 lb (1 kg) cauliflower, cut into florets
3 eggs2 oz (50 grams) butter1 and 1/2 garlic cloves, finely chopped
1 tablespoon plain flour
1 tablespoon white wine vinegar
Salt and pepper


Put the cauliflower in a saucepan. Add cold water and a pinch of salt and bring to a boil. Simmer for about 15-20 minutes until tender.

Drain well, pile into a heap on a serving dish and keep warm.

Melt the butter in a small pan. Add the garlic and cook, stirring occasionally, for just a few minutes.

Meanwhile, beat the eggs with the flour in a bowl, season with salt, pepper and whisk in the vinegar.

Add the mixture to the garlic and mix well. Immediately remove the pan from the heat.

Continue stirring until the sauce is thick and creamy, then pour in a continuous thin stream over the cauliflower florets and serve. Serves 4.


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