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Cauliflower Hollandaise Recipe
|Cauliflower head||1 Large|
|Heavy cream||2 Tablespoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Lemon juice||2 1⁄2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
Calories 150 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.4%
Saturated Fat 6.5 g32.5%
Trans Fat 0 g
Cholesterol 97.5 mg
Sodium 264.3 mg11%
Total Carbohydrates 9 g3.1%
Dietary Fiber 3.9 g15.5%
Sugars 4.3 g
Protein 5 g10.6%
Vitamin A 10% Vitamin C 121.8%
Calcium 4.8% Iron 5.6%
*Based on a 2000 Calorie diet
1)Take a saucepan and cook it in 1 inch lightly salted boiling water for 10 minutes or until tender. Drain and keep warm.
2)On a double boiler, beat together egg yolk and cream until thickened and light colored.
3)Add 1/2 teaspoon salt, sugar, monosodium glutamate and 1/4 teaspoon paprika and beat.
4)Place over hot water and add lemon juice slowly beating with wire whisk.
5)Beating constantly, cook until mixture gets consistency of heavy cream.
6)Turn off heat and leave it on hot water.
7)Now, add butter about ½ teaspoon at a time and beat until it melts.
8)Remove from hot water.
9)In a bowl, beat egg whites until soft peaks form and mix them with lemon mixture.
10)Take a heated serving dish and put the cauliflower in it. Top it with sauce and sprinkle paprika and serve.