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🍽️ Cauliflower with Roast Beef

310 kcal · 30 min · 4 servings

Ingredients

• 750 g small cauliflower (1 small cauliflower)
• 1 organic lemon
• 1 sprig rosemary
• 50 ml milk (1.5% fat)
• salt
• 60 g pine nuts
• 1 bunch Frankfurt herbs (or mixed herbs to taste)
• 150 g yogurt (3.5% fat)
• 150 g sour cream (10% fat)
• 1 tbsp rapeseed oil
• pepper
• 1 cane sugar
• 200 g roast beef sliced meat

Instructions

1. 1. Wash the cauliflower thoroughly, cut off the hard stem at the bottom, and remove all the outer leaves.
2. 2. Rinse the lemon under hot water, dry it, and peel the skin thinly using a vegetable peeler.
3. 3. Wash the rosemary sprigs and shake them dry.
4. 4. Bring the milk together with 500 ml of water, the lemon peel, the rosemary, and a pinch of salt to a boil in a pot. Place the cauliflower with the stem facing down into the pot and let it cook covered for about 20 minutes over medium heat.
5. 5. In the meantime, toast the pine nuts in a pan without added fat until golden brown.
6. 6. Wash the herbs, shake them dry, pluck the leaves off the stems, and chop them coarsely.
7. 7. Halve the lemon and squeeze out 2 teaspoons of lemon juice (use the rest of the lemon for something else).
8. 8. Add the lemon juice together with the herbs, the yogurt, the sour cream, and the oil to a tall container. Puree the mixture finely using a hand blender. Finally, season it with salt, pepper, and 1 pinch of sugar.
9. 9. Lift the cauliflower out of the pot with a slotted spoon, let it drain well, and place it on a platter. Sprinkle the toasted pine nuts over it.
10. 10. Roll the roast beef slices into loose rolls and arrange them around the cauliflower. Serve the herb sauce separately on the side.

Nutrition per serving

• kcal: 310
• Protein: 26 g · Fett/Fat: 17 g · Carbs: 10 g