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CAULIFLOWER WITH EGG AND LEMON

(kounoupithi aνgοlemono)


Serves 4


INGREDIENTS:


mixed to a cream with a little cold water


METHOD:


Cauliflower has a bit of a bad image but, if you treat it well, it can be quite rewarding. In Greece it is very popular and is used in a number of different ways. Here it is teamed with a lemon sauce. Try serving it with something rich and appetizing, such as keftethes (fried meatballs).

  1. Heat the olive oil in a large heavy pan, add the cauliflower florets and saute over a medium heat until they start to brown.
  2. 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.
  3. Remove the pan from the heat and leave to stand, covered, while you make the sauce.
  4. Beat the eggs in a bowl, add the lemon juice and cornflour and beat until well mixed.
  5. While beating, add a few tablespoons of the hot liquid from the cauliflower.
  6. Pour the egg mixture slowly over the cauliflower, then stir gently.
  7. Place the pan over a very gentle heat for 2 minutes to thicken the sauce.
  8. Spoon into a warmed serving bowl, sprinkle the chopped parsley over the top and serve
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