Name: Cauliflower with broccoli sauce
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 500.00 g cauliflower; water; 15.00 ml lemon juice; 500.00 g broccoli chopped; water salted; 125.00 ml sour cream; 65.00 ml stock chicken; 15.00 ml lemon juice; 85.00 ml parmesan cheese; salt and freshly ground black pepper to taste; 125.00 ml almonds slivered, toasted

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Ingredients (11)

500.00 g	cauliflower
	water
15.00 ml	lemon juice

BROCCOLI SAUCE

500.00 g	broccoli — chopped
	water — salted
125.00 ml	sour cream
65.00 ml	stock — chicken
15.00 ml	lemon juice
85.00 ml	parmesan cheese
	salt and freshly ground black pepper — to taste
125.00 ml	almonds — slivered, toasted

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Method:

1. Break cauliflower into florets. Cook in salted water and lemon juice until barely tender (8 to 10 minutes) and drain well.
2. Place in bottom of two litre oven dish. Set aside.
3. Cook broccoli, covered in salted water, until tender (about 10 minutes). Drain and cool slightly.
4. Attach metal blade to food processor bowl. Add broccoli, sour cream, stock, lemon juice, Parmesan cheese and seasoning and process until mixture is puréed.
5. Stir in 85 ml almonds and pour over cauliflower. Garnish with remaining almonds.
6. Bake in preheated oven at 165 ºC until heated through (about 20 minutes).