LEMON CAULIFLOWER

“Eat less from a box and more from the earth.”

The above quote sounds like something a vegetarian guru would say.  I’m just happy that coffee beans and cocoa come from the earth!

Here’s a lovely side dish to give a little variety to your meals.  It’s simple and tasty.

cauliflower-2383332_960_720

INGREDIENTS:

5 T olive or coconut oil

cauliflower, one medium head cut into large florets

2 eggs

juice of one lemon

1 t arrowroot mixed with cold water or cream

parsley

DISTRUCTIONS:

Heat the oil in a large skillet and sauté the cauliflower florets on medium heat until they begin to brown.

Pour in enough hot water to almost cover the cauliflower, cover the pan, and simmer for about 8 minutes.  You’re trying to get the cauliflower tender.

Beat the eggs in a bowl and add the lemon juice and arrowroot.  Beat until well blended.  While beating, add some of the hot liquid from the cauliflower.  Pour the mixture slowly into the skillet.  Stir gently.  Heat for about 2 minutes to allow the sauce to thicken.

cooked

Top with a bit of parsley and serve.  At the last minute I like to stir in a pat of butter.  Maybe crumble on a bit of bacon.  Oh, the places this dish could go!  Goes well with chicken, which tastes like chicken!

Loveya – The Grandma

 

 

 

Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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