Cauliflower with Avgolemono Sauce

Cauliflower with an egg and lemon sauce. Try this vegetable side next time you want a filling and simple meal, both nutritious and flavorful.  

Cauliflower with Avgolemono Recipe: 

1 head of cauliflower

2-3 eggs

1-2 lemons,

EVOO

salt and pepper

Parsley or Dill

Start by boiling your washed cauliflower in a minimal amount of water until it becomes tender. Remove cauliflower from pot, keeping the water, and let slightly cool and drain. Heat the olive oil in a skillet and chop the cauliflower into desired size. Saute the vegetable (and the leaves if you’d like) until it has a nice golden brown color and becomes as tender as you desire, remove from heat. In a bowl, whisk your eggs and lemon juice (approximately,  1-1 1/2 T. lemon juice for 2 eggs). Once blended together, add a ladle of the cauliflower water to your bowl while continuing to whisk, preventing the eggs from scrambling, add more water if you prefer. Once the sauce is to your liking, simply spoon over your cauliflower for an amazing flavor combination! 

Simple, fancy, and delicious!