Steak-style roasted cauliflower, IGP Montbéliard sausage and egg-mustard sauce
Difficulty level: easy
Servings 4 people
Ingredients
- 1 Montbéliard sausage cooked
- 1 cauliflower AVERAGE
- 3 c. tbsp olive oil
- 2 c. tbsp chili oil (chili infused olive oil)
- Salt
- Pepper ground black
For the sauce
- 2 egg yolks
- 1 c. tbsp mustard gentle
- 10 cl neutral oil (sunflower or rapeseed)
- Pepper white
- 200 g of cream whole
Instructions
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Preheat the oven to 200°C on static heat.
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Cut the cauliflower into thick “steak” type slices. Brush each slice with olive oil and season with salt and pepper.
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Place the slices on a baking sheet covered with baking paper. Place in the oven and roast for 25-30 minutes, turning halfway through cooking, until golden brown.
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Prepare the sauce: whisk the egg yolks with the mustard. Add the oil in a drizzle while whisking to thicken the sauce. Add the cream, season with salt and pepper.
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Slice the Montbéliard Sausage into thin slices.
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Arrange the cauliflower steaks on plates. Cover lightly with egg-mustard sauce. Arrange the Montbéliard Sausage slices on top. Add a drizzle of chili oil to spice up the dish.
Tips
Cook the cauliflower at a high temperature to obtain nicely browned edges and a melt-in-the-mouth texture. Add some sesame seeds or crushed nuts on top of the cauliflower for an extra crunch.
© Sausage Montbéliard IGP
