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Cauliflower gratin with cured beef hollandaise

Name: Cauliflower gratin with cured beef hollandaise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Cauliflower (trimmed florets); 60 g Cured beef; 80 g Egg yolk; 45 ml Water; 15 ml Vinegar (sherry); 80 g Butter; 0.2 g Cayenne pepper; 3 g Parsley; 2 g Salt

Total time45 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Tender cauliflower with butter and egg-yolk sauce, diced cured beef and a quick golden finish.

20 minprep

25 mincooking

4servings

1.186 kcalwhole recipe

296 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Vegetables 30 to 60 minutes Home-style

Gluten-free and 7 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Gluten-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Vegetables

Meal

LunchDinner

Preparation

BoilingBaking

Appliances

CasseroleOven

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in proteinLow calorieLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Cauliflower trimmed florets 800 g
Cured beef 60 g
Egg yolk 80 g
Water 45 ml
Vinegar sherry 15 ml
Butter 80 g
Cayenne pepper 0.2 g
Parsley 3 g
Salt 2 g

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9 ingredients selected

Cauliflower 800 g
Cured beef 60 g
Egg yolk 80 g
Water 45 ml
Vinegar 15 ml
Butter 80 g
Cayenne pepper 0.2 g
Parsley 3 g
Salt 2 g

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Let’s get cooking

Method

Boil the cauliflower in salted water for 10–12 minutes until tender but firm. Drain well and divide between four grill-safe dishes. Dice the cured beef.
Gently melt the butter. In a bowl over simmering water without touching it, whisk the egg yolks, 45 ml water, vinegar and cayenne until thickened and reaching 71 °C, checking with a thermometer. Remove from the heat.
Whisk in the warm butter in a thin stream. Fold in the cured beef and spoon over the cauliflower. Brown under a preheated grill for 2–3 minutes, watching continuously. Serve with parsley.