Danish Summer Recipe: Cauliflower with Shrimps

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is leaner, while tuna is more affordable and convenient.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds flavor without alcohol, while vinegar provides acidity at lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often cheaper.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier and more flavorful, while seasoned water is cost-effective.

Cut off the leaves from the cauliflower and the stalk.

Cut an X into the bottom of the cauliflower to speed up boiling.

Cut the tomatoes into boats for later use.

Roll the lemon on a cutting board to extract more juice, then cut it in half and extract the juice.

Boil two eggs for ten minutes, then place them in icy water and cut into boats.

Heat a pan on low heat and melt about 100 grams of butter.

Whisk two egg yolks with a little salt in a pot.

Add the lemon juice to the yolks and whisk together on very low heat to prevent separation.

Mix in the melted butter gradually.

Once combined, whisk in a bit of heavy cream until creamy.

Season the sauce with white pepper and salt to taste.

Add a generous amount of shrimp to the sauce and mix in chives and dill if available.

Surround the cauliflower with the egg and tomato boats before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens