Cauliflower Louise
BlueRibbonRecipes@yahoogroups.com
Published: Thursday, June 09, 2011, 4:23 AM
By Judy Walker, The Times-Picayune
"My mother-in-law placed third in the recipe contest that was distributed on Easter Sunday many years ago, " writes S.M. from Mandeville. "Her name was Lorraine Miller. It was cauliflower with an unusual sauce that contained egg yolks, vinegar and green onions. I know there are other ingredients but I don't know what they are.
"It was a family recipe from her grandmother, and since her death three weeks ago I am getting requests from family members for the recipe. She lived in Lake Terrace for Katrina so you know that story.
"It would be wonderful if we could get that recipe to carry on her family tradition. Why do we wait till it's too late to get these things? I guess we never learn! Thanks for your help."
Thanks especially to assistant head librarian Danny Gamble, who located this in the April 14, 1974, special recipe contest section.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 egg yolks
- 2 cups water
- 2 tablespoons vinegar
- 1 head cauliflower
- 1 stick butter or margarine
- 1 bunch green onions finely chopped
- 1/2 cup garlic minced
- 1 small birdseye pepper minced
- 2 tablespoons parsley minced
- 4 tablespoons all purpose flour
- salt and black pepper to taste
- Carbohydrate 20.2658601729444 g
- Cholesterol 165.6275 mg
- Fat 25.5366833484767 g
- Fiber 4.45698624339365 g
- Protein 6.51849912273488 g
- Saturated Fat 15.3757770449169 g
- Serving Size 1 1 Serving (343g)
- Sodium 257.339323171182 mg
- Sugar 15.8088739295507 g
- Trans Fat 1.83377301351829 g
- Calories 325 calories
Melt butter or margarine, add green onions, garlic and birdseye pepper and saute until tender. Add flour, stir and cook for 2 minutes until flour is blended; do not brown. Add water slowly, stirring all the while. Continue stirring and cooking until mixture comes to a boil. Add salt, pepper and parsley and cook 15 minutes or longer over low fire, stirring occasionally. Add more water if necessary to keep mixture the consistency of medium cream sauce. While mixture is cooking, boil cauliflower in salted water until tender but firm. Drain. Beat egg yolks and add vinegar. Stir into sauce; turn off fire immediately. Put cauliflower in bowl, pour sauce over it and serve immediately.
