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Steamed cauliflower with saffron sauce

  • 600 g caulifower head
  • 200 ml cream
  • 100 ml quality white wine
  • 1 pcs onion, minced
  • 1 tbsp butter, unsalted
  • 1/4 tsp saffron threads

  1. Prepare cauliflower; remove leaves and leaf stalks.
  2. Turn head over and trim out the center of the core, but not so much that the florets fall apart.
  3. Heat about 5cm salted water in the bottom of a steamer.
  4. Put whole head in the steamer basket and cook just until a sharp knife can pierce it with a slight resistance, 10-20 minutes.
  5. While the cauliflower steams, prepare saffron sauce; melt clarified butter in skillet; add onion and cook over medium-high heat for 4-5 minutes or until translucent.
  6. Add white wine and let it simmer for 4 minutes; stir in cream.
  7. Simmer for 3-4 minutes and stir in saffron.
  8. Bring to boil and reduce heat to low; simmer for 5 minutes stirring constantly. Season with salt to taste.
  9. Strain sauce through a mash strainer, discarding the saffron and onion.
  10. Serve over steamed cauliflower.

Good points

  • High in dietary fiber
  • High in pantothenic acid
  • High in potassium
  • Very high in vitamin B6
  • Very high in vitamin C

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 158.65 kcal
Carbohydrates: 12.63 g
Cholesterol: 26.13 mg
Sugar: 6.32 g
Protein: 4.69 g
Fat: 9.08 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com