Cauliflower with Holstein Cauliflower Sauce

For cauliflower with Holstein cauliflower sauce, clean, wash and divide the cauliflower into florets. Cook the cauliflower florets in the vegetable soup in tightly covered pot. Drain the resulting cooking broth from the cauliflower and set aside.

Melt the butter in a saucepan (small saucepan), add the flour and mix well. Now very slowly add the caught cooking broth while stirring constantly. Make sure there are no lumps, so really only add new stock when everything is well combined. Continue until a smooth sauce is formed. If the consistency is still too firm, add some additional vegetable broth. Finally, pour in the whipped cream and bring to a boil once. Then remove the sauce from the heat.

Mix the beaten egg with some hot sauce, add sauce by the spoonful to the egg until the amount equals about half a cup of egg sauce. Then add this to the remaining sauce and stir. Do not bring back to a boil. Season the sauce with freshly ground white pepper and a little nutmeg.

Arrange the cauliflower florets on a plate, pour the sauce over them or serve separately. Serve the cauliflower with Holstein cauliflower sauce.

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