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---- For the cauliflower: ----
1 cauliflower, whole
2-4 Tbsp vinegar, white
---- For the topping: ----
3 eggs
6 oz cheese, aged, sharp, shredded
1 lemon, juiced
pepper
¼ cup parsley, chopped
2 Tbsp low carb bread crumbs
oil, olive
---- For the dipping sauce: ----
1 cup sour cream
3 garlic cloves, minced
1 lemon, juiced
Submerse cauliflower in acidulated water for five minutes. Rinse in
cold water. Steam until slightly undercooked (barely tender stem).
Quench immediately in cold water to stop the cooking. Drain very well
and refrigerate for at least 3 hours to complete drying process.
At the same time prepare sauce: Combine sour cream, garlic, and add lemon
juice to achieve the desired consistency for a dipping sauce (Room
temperature honey is about right.) Let sit at room temperature until
ready to serve.
Cut cauliflower into florets and arrange in a well oiled baking dish. Thinly
slice stem and add to dish.
Beat the eggs well. Add cheese, pepper, lemon juice, and parsley. Mix
well. Spread over the cauliflower. Sprinkle bread crumbs over all. Drizzle olive oil over all. Bake in 425 F oven until well
browned. Serve with the dipping sauce which may be ladled over each
portion or served in individual small bowls for dipping.
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