How to prepare this recipe
I personally really like this vegetable because in addition to being very healthy, it can be used in a wide variety of ways.
Usually we know soup, cream soup, crumbly cauliflower, casserole cauliflower, but now come a version that may not be so common. Perfect for a casual dinner with rye bread, but perfect even for guests as a appetiser.
It is worth cooking the cauliflower very well, because is much easier to process and requires less mayonnaise.
Good to know! Cauliflower is very low in calories, so dieters should take advantage of it, just then instead of mayo add yoghurt.
This vegetable contains a lot of vitamin C, potassium, zinc and iron.
Rip the cauliflower to florets. Add to salty, boiling water, and cook until soft.
Drain well, crush while still hot, then allow to cool, or let it cool down in a strainer, and use food processor for crushing.
Make the mayonnaise. Add in a bowl the egg yolks, mustard and mix well. Start adding the oil by drops until you get a thick mayonnaise.
Use a ballon whisk.
If you can, make in a food processor.
Grate the onion in a small grater.
Mix the crushed cauliflower with the mayo, grated onion, and season with salt and pepper to taste.
Serve with fresh bread, or toast, tomato and/or pepper.