Cauliflower Mimosa
A classic French side dish where tender-steamed cauliflower florets are dressed with lemon juice and melted butter. It's finished with a sprinkle of Parmesan, paprika, and a delicate garnish of sieved hard-boiled egg.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 138 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcscauliflower, about 800g, cut into bite-sized florets
- 2 tbspunsalted butter, melted
- 2 tbspparmesan cheese, finely grated
- 0.25 tsppaprika
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 1 pcshard-boiled egg, peeled
- 1 tbspfresh parsley, finely chopped
for cooking
- 1 tbsplemon juice, freshly squeezed
for dressing
- 2 tbsplemon juice, freshly squeezed
Equipment
fine-mesh sieve · pot · colander · cutting board · knife · serving platter
The method
Step by step
- 1
Place the cauliflower florets into a large pot with about 1 inch of water.
About 1 min
- 2
Add the lemon juice for cooking to the water.
Cook’s note: This helps keep the cauliflower white and adds a subtle flavor.
- 3
Bring the water to a boil over high heat, then cover the pot, reduce heat to medium-low, and steam for 7-10 minutes.
About 10 min
Cook’s note: The cauliflower should be tender enough to be pierced easily with a fork, but not mushy.
- 4
While the cauliflower is steaming, press the peeled hard-boiled egg through a fine-mesh sieve into a small bowl to create a fine, crumbly texture.
About 3 min
Cook’s note: If you don't have a sieve, you can finely chop the egg with a knife.
- 5
Once cooked, carefully drain all the water from the cauliflower using a colander.
About 1 min
Cook’s note: Drain thoroughly to prevent the final dish from being watery.
- 6
Transfer the hot cauliflower to a serving platter.
About 1 min
- 7
Immediately drizzle the melted butter and the lemon juice for dressing over the warm florets.
About 1 min
Cook’s note: Dressing the cauliflower while it's warm helps it absorb the flavors better.
- 8
Sprinkle the grated Parmesan cheese and paprika evenly over the top.
About 1 min
- 9
Season with salt and freshly ground black pepper to your taste.
About 1 min
- 10
Garnish with the sieved egg and the finely chopped fresh parsley.
About 1 min
- 11
Serve immediately while warm.
Per serving
Nutrition
- Calories
- 138.4kcal
- Protein
- 6.6g
- Carbs
- 11.4g
- Fat
- 8.9g
- Fibre
- 4.2g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a microwave or in a covered pan over low heat until warmed through.
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