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🍽️ Cauliflower with Egg and Yogurt Dip

341 kcal · 30 min · 4 servings

Ingredients

• 1 handful mixed herbs (e.g. basil, parsley, rosemary)
• 150 g sour cream
• 350 g yogurt (1.5% fat)
• 1 drop lemon juice
• salt
• 1 pinch coconut blossom sugar
• pepper
• 800 g cauliflower
• 200 ml vegetable broth
• 4 eggs
• 10 g parsley (0.5 bunch)
• 4 slices whole grain bread

Instructions

1. 1. Rinse the mixed herbs under running water.
2. 2. Shake the herbs dry.
3. 3. Pluck the leaves from the stems.
4. 4. Chop the herbs finely.
5. 5. Stir the sour cream with the yogurt in a bowl.
6. 6. Fold the chopped herbs into the yogurt mixture.
7. 7. Season the sauce with lemon juice.
8. 8. Add salt, coconut blossom sugar, and pepper to taste.
9. 9. Remove the outer leaves from the cauliflower.
10. 10. Divide the cauliflower into small florets.
11. 11. Bring the vegetable broth to a boil in a pot.
12. 12. Cook the cauliflower in the broth for 8 to 10 minutes.
13. 13. Boil the eggs in boiling water for 5 to 7 minutes, depending on your preferred firmness.
14. 14. Rinse the boiled eggs under cold water.
15. 15. Peel the eggs.
16. 16. Slice the eggs.
17. 17. Wash the parsley under running water.
18. 18. Shake the parsley dry.
19. 19. Chop the parsley finely.
20. 20. Drain the cauliflower.
21. 21. Place the cauliflower on four plates.
22. 22. Distribute the egg slices on top of the cauliflower.
23. 23. Drizzle some of the herb sauce over the dish.
24. 24. Sprinkle the chopped parsley over it.
25. 25. Serve the remaining herb sauce in a small bowl on the side.

Nutrition per serving

• kcal: 341
• Protein: 20 g · Fett/Fat: 15 g · Carbs: 31 g