Cauliflower with Chili Hollandaise

Clean cauliflower and cook (the minis whole) in boiling hot salted water for 10-12 min. with lid closed. Cut chili peppers in half lengthwise and remove seeds, remove peel from ginger and dice both very finely. Stir through egg yolks, lime zest and juice, salt, white wine, pepper and sugar in a saucepan.

Beat the sauce on the stovetop over medium heat with a whisk until just before it comes to a thick cream. Later, gradually add in the butter cubes.

Coarsely chop the coriander leaves. Season the sauce if necessary.

Drain cauliflower well and place on a platter. Cover with the sauce and bring to the table sprinkled with coriander.

This goes well with e.g. roasted pork fish.

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