Side Dish

Cauliflower Mimosa

Name: Cauliflower Mimosa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 pcs cauliflower about 800g, cut into bite-sized florets; 1 pcs hard-boiled egg peeled; 1 tbsp lemon juice freshly squeezed; 2 tbsp lemon juice freshly squeezed; 2 tbsp unsalted butter melted; 2 tbsp parmesan cheese finely grated; 0.25 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp fresh parsley finely chopped

A classic French side dish where tender-steamed cauliflower florets are dressed with lemon juice and melted butter. It's finished with a sprinkle of Parmesan, paprika, and a delicate garnish of sieved hard-boiled egg.

An original recipe by Forkin

Total time: 20 min
Serves: 4
Difficulty: Easy
Per serving: 138 kcal

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcscauliflower, about 800g, cut into bite-sized florets
2 tbspunsalted butter, melted
2 tbspparmesan cheese, finely grated
0.25 tsppaprika
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 pcshard-boiled egg, peeled
1 tbspfresh parsley, finely chopped

for cooking

1 tbsplemon juice, freshly squeezed

for dressing

2 tbsplemon juice, freshly squeezed

Equipment

fine-mesh sieve · pot · colander · cutting board · knife · serving platter

The method

Step by step

1
Place the cauliflower florets into a large pot with about 1 inch of water.
About 1 min
2
Add the lemon juice for cooking to the water.
Cook’s note: This helps keep the cauliflower white and adds a subtle flavor.
3
Bring the water to a boil over high heat, then cover the pot, reduce heat to medium-low, and steam for 7-10 minutes.
About 10 min
Cook’s note: The cauliflower should be tender enough to be pierced easily with a fork, but not mushy.
4
While the cauliflower is steaming, press the peeled hard-boiled egg through a fine-mesh sieve into a small bowl to create a fine, crumbly texture.
About 3 min
Cook’s note: If you don't have a sieve, you can finely chop the egg with a knife.
5
Once cooked, carefully drain all the water from the cauliflower using a colander.
About 1 min
Cook’s note: Drain thoroughly to prevent the final dish from being watery.
6
Transfer the hot cauliflower to a serving platter.
About 1 min
7
Immediately drizzle the melted butter and the lemon juice for dressing over the warm florets.
About 1 min
Cook’s note: Dressing the cauliflower while it's warm helps it absorb the flavors better.
8
Sprinkle the grated Parmesan cheese and paprika evenly over the top.
About 1 min
9
Season with salt and freshly ground black pepper to your taste.
About 1 min
10
Garnish with the sieved egg and the finely chopped fresh parsley.
About 1 min
11
Serve immediately while warm.

Per serving

Nutrition

75%Score

Calories: 138.4kcal
Protein: 6.6g
Carbs: 11.4g
Fat: 8.9g
Fibre: 4.2g
Sugar: 4.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or in a covered pan over low heat until warmed through.