Cauliflower with mayonnaise
6 servings
60 minutes
Cauliflower with mayonnaise is a simple yet elegant recipe where tender florets of cauliflower harmoniously blend with homemade mayonnaise. This recipe reflects an author's approach to traditional ingredients, creating a rich and intense flavor. Hand-made mayonnaise gives the dish a creamy texture and a slight tanginess from mustard and lemon juice. Eggs complement the composition, making it nutritious and refined. It is important to serve the dish chilled for all flavors to fully develop. This treat is perfect as a light snack or side dish, and its delicate consistency and balanced taste make it indispensable on festive tables or in everyday menus.
1
Separate the florets, rinse the cabbage in cold water. Boil the cabbage in a large pot, add salt, a little milk, and cook for 20 minutes until the cabbage is soft. Also, hard boil two eggs.
- Cauliflower: 1.5 kg
- Salt: to taste
- Milk: 1 tablespoon
- Chicken egg: 3 pieces
2
While the cabbage is boiling, prepare the mayonnaise: mix one egg, juice of half a lemon, mustard, a pinch of salt, and a little oil with a spatula, then blend for 20 seconds. Add the remaining oil, mix again with a spatula, and whip for 35 seconds. The mayonnaise should be thick and creamy.
- Chicken egg: 3 pieces
- Lemon: 1 piece
- Mustard: 1 tablespoon
- Salt: to taste
- Sunflower oil: 500 ml
3
Drain the water from the cabbage, then rinse the florets under cold water and place them on a paper towel. Then arrange them on a round plate and drizzle with mayonnaise. Crumble one egg and sprinkle it on the dish. Slice the second egg and arrange the slices around the edges. Serve cold.
- Cauliflower: 1.5 kg
- Chicken egg: 3 pieces
- Sunflower oil: 500 ml
