Cauliflower Recipe

Time1h

Serves2

Fleur de la vallee, lamb jus, lemon brown butter, crème fraîche, egg

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Ingredients

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1
Prepare the Cauliflower
Preheat the oven to 400°F (200°C). Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes until golden brown and tender.
2
Make the Lemon Brown Butter
In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. Remove from heat and stir in the lemon juice. Set aside.
3
Prepare the Lamb Jus
In a separate saucepan, heat the lamb jus over low heat until warmed through. Keep it on low heat until ready to serve.
4
Cook the Eggs
In a small pot, bring water to a boil and gently add the eggs. Boil for 6-7 minutes for soft-boiled eggs. Remove from heat, place the eggs in cold water to stop cooking, then peel and set aside.
5
Assemble the Dish
On a serving plate, place a generous spoonful of crème fraîche at the center. Arrange the roasted cauliflower florets around it. Drizzle with the lemon brown butter and lamb jus. Halve the soft-boiled eggs and place on top of the cauliflower. Season with additional salt and pepper to taste.