Lemony Greek Cauliflower
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Avgolemono sauce brings a ray of winter sunshine to the humble cauliflower. Cumin, coriander, lemon and a little spice. Perfect winter food.
Serves:6
Equipment
- Large heavy based pan
Ingredients
- 1 medium to large cauliflower - make sure its white and firm - ie very fresh
- 1 large yellow onion - finely sliced
- 2 cloves garlic - finely sliced
- ¾ tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp powdered fennel
- ¾ tsp red chilli flakes I like to use Aleppo pepper
- handful finely grated parmesan optional - a tasty addition but you can make the dish without cheese
- olive oil
- freshly ground black pepper
Avgolemono Sauce
- 2 medium eggs
- 2 medium lemons juiced and 1 tsp zest
To Serve
- 1 tbsp finely chopped parsely optional
- 1 tbsp flaked almonds - lightly toasted optional
Instructions
- Heat a little olive oil in a pan and add the onions, saute gently until golden.
- Break up the cauliflower into small florets, keep any good leaves, and finely slice any stalks. Waste nothing. Add the cauliflower with the garlic, salt, cumin, fennel, Aleppo pepper, and coriander to the pan of onions. Cover, shake the pan and braise over low heat until the cauliflower is coated in the olive oil and spices and starts to soften. Add a sprinkle of water and more olive oil if it starts to stick.
- Remove the lid. Add 150ml of water. Continue cooking with the lid off until all the water has been absorbed. Repeat the process by adding another 100 ml of water and letting it evaporate. Repeat until the cauliflower is cooked. It should be soft but has yet to lose shape - with a slight bite. It must not be mushy!
- Once you are happy, the cauliflower is cooked. Turn off the heat. You need a generous 100ml of juices left in the pan - top up with water if necessary.
- In a separate bowl. Whisk the eggs, zest and lemon juice until light and frothy.
- Set the cauliflower over low heat and add a tablespoon of the liquid from the bottom of the pan to the egg mixture. It should be warm (not too hot). Whisk and then add a third back to the cauliflower pan. Shake the pan and stir. Repeat adding the final two-thirds of the lemony egg mixture to the pan. Stir gently until it thickens to the consistency of a pourable sauce*. When you are happy, add the finely grated parmesan - stir once and remove from the heat.
- Check for seasoning and decorate with flaked almonds or finely chopped parsley and parmesan. Serve with crusty bread and a green salad. Delicious as part of a vegetarian spread or to accompany beef, chicken or pork.
Notes
*if you want a thicker sauce, sprinkle half a teaspoon of cornflour into the pan. You will need to let the sauce bubble for a second to cook the cornflour.
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