Cold Cauliflower with Lemon Caper Sauce

In a saucepan with clarified butter, sauté onion, sprinkle with flour, fry well, extinguish with vegetable soup and stir well with a whisk, add whipped cream and bring to a boil.

Rinse lemons hot, dry, grate a little peel and then squeeze the juice. Chop capers and anchovies. Add lemon zest and #juice to the sauce form, capers and anchovies and season strongly with salt (carefully!) and freshly ground pepper. Be careful that the sauce does not become too viscous, in case necessary dilute with a little vegetable soup.

Pour in the cauliflower florets and cool the sauce, after thirty minutes take out the cauliflower florets again (*) and cool the sauce completely.

Arrange the cooled cauliflower in – or with – the sauce.

It goes very well with boiled, peeled potatoes and a veal back steak.

(*) Cauliflower cooks in the initially still hot sauce. You could also cook the cauliflower florets separately – e.g. steam them – and later add them to the

and later add to the cooled sauce.

Tip: Instead of clarified butter, you can also use butter in most cases.

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