Whole Steamed Cauliflower with Gribiche Sauce | Everyday Gourmet S11 Ep79

Place a little water into the pressure cooker.

Put the whole head of cauliflower into a steamer basket, leaving some leaves on for presentation.

Lock the lid on the pressure cooker and turn it to the pressure cooker symbol.

Wait for the steam to gather and then turn down the heat, cooking for 5 minutes once at pressure.

While the cauliflower is cooking, prepare the sauce.

Separate the boiled egg yolks into a bowl, discarding the whites or saving them for another use.

Add 1 teaspoon of Dijon mustard to the egg yolks and whisk together.

Slowly add vegetable oil or grapeseed oil to the egg yolks while whisking to create an emulsion, adding a few splashes at a time until thickened.

Once the cauliflower is done, allow it to cool slightly before adding the sauce.

Grate the hard-boiled eggs into the mayonnaise mixture for texture and creaminess.

Add chopped cornichons, 2 anchovies, whole baby capers, and chopped French shallots to the mayonnaise and mix well.

Add fresh herbs: tarragon, parsley, and mint, finely chopped, to the mayonnaise and mix in an extra pinch of salt and pepper.

Spread a quarter of the sauce on a plate, place the cauliflower on top, and drizzle the remaining sauce over it.

Cut the cauliflower in half for presentation, allowing it to fall slightly for visual appeal.

Garnish with extra herbs before serving.

Equipment Needed

Spice Level:

Dietary

Allergens