Cauliflower with Walnut Sauce

Divide the cauliflower into roses, rinse and place in a saucepan. Add half a teaspoon of salt, four tablespoons of juice of one lemon and enough water to just cover the roses. Make the cauliflower ten min, drain in a colander with the lid closed.

Finely chop the nuts in a blitz chopper and put them in a suitable bowl. Cut the crust of the white bread into small pieces. Soak the bread with a little water, squeeze well and finely crush with a fork. Add the remaining juice of one lemon, the sunflower oil and the walnut oil to the walnuts form.

Remove the peel from the garlic, press it through the garlic press and add it. Stir everything well. Then add the cold water in a slow stream until you have a thick sauce. Season with salt.

Place the cauliflower on a platter and drizzle with the sauce. Garnish with the remaining walnuts and parsley leaves, bring to the table as an entrée. The dish tastes best lukewarm, but also cooled (room temperature).

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