Cauliflower will be transformed into delicious, bite-sized, soft & slightly charred pieces – while the traditional Frankfurter green sauce is transformed into a fresh cream w/ Mediterranean herbs…
Roasted cauliflower isn’t an innovative idea – however, I discovered that it’s a difference to do roasting in a casserole or on a baking tray. (Definitely it’s another approach to cauliflower than boiling it in lots of water. I think that cauliflower – after boiling – is very tender, very white, more or less watery & rather low in flavour while after roasting it’s also tender, not so white, never watery & the original cauliflower flavour is condensed!)
The idea of green sauce came to me when in my trusted foodstore looking at the ready-to-use herb packages for Frankfurter green sauce (or „Grie Soß“ as the locals say). You know: I’m mad about Mediterranean flavors – so I decided to transform the central-European green sauce into a Southern European green sauce.
The result is a quick & easy dish – to be served hot & cold…
Let’s start w/ a wonderful big cauliflower: cleaned & cut into pieces!
(Don’t forget to preheat your oven to 200° C w/ fan!)
The pure cauliflower is mixed w/ olive oil, salt & pepper… & fresh thyme leaves.
Then take a baking tray lined w/ baking parchment… I strongly recommend this because it makes the cleaning of the baking tray much easier afterwards – after the oven session!
Scatter the prepared cauliflower across the baking tray… & off to the oven…
…all is fine: cauliflower is ready after about 30 min in the preheated oven (w/ a turnover after 15 min)!
Coming now to our green sauce:
- The original Frankfurter green sauce needs herbs like borage, chervil, cress, parsley, burnet, sorrel & chives (local variations possible).
- The finely minced herbs are mixed w/ yoghurt and/or sour cream and/or curd and/or crème fraîche… also mayonnaise…
- Salt & pepper is essential.
- Mashed hard-boiled eggs and/or chopped spring onions and/or mashed/chopped whatever may be added!
Usually Frankfurter green sauce accompanies young potatoes & hard-boiled eggs – any vegetables & meat is also possible.
- Mediterranean herbs
- a mix of Greek yoghurt & home-made mayonnaise w/ a hint of garlic
- salt & pepper.
So we need:
- fresh Mediterranean herbs
- Greek yoghurt
- oil (like peanut oil or sunflower oil or…)
- 1 egg (pls. ignore the 2nd egg!)
- garlic (freshly pressed)
- Dijon mustard
…& some vinegar & salt & pepper.
on my windowsill. You may enhance the diversity of Mediterranean herbs if you like or substitute if you like…
The herbs are cleaned & all tough stems are discarded. Everything is roughly chopped & minced.
Combine minced herbs & Greek yoghurt in your handheld blender pot & use the blender to mash thoroughly. You’ll be rewarded w/ a light green yoghurt cream.
Clean the blender. Combine all the rest in your blender pot & blend until you’ll get a fine mayonnaise.
All you’ll have to do now is mixing the herbs in yoghurt w/ the mayonnaise.
What’s the difference between roasting cauliflower in a casserole or on a baking tray?
- On a baking tray there’s only 1 layer of cauliflower pieces: each piece gets its share in heat…: it’s really fast!
- In a casserole there are more than 1 layer & some pieces won’t turn roasted appropriately: it’s not so fast!
However, it’s always more flavourful than by boiling in water.
The mayonnaise is quick & dirty! In former times I always read recipes for mayonnaise like starting w/ egg yolks & whipping w/ an egg whip endlessly… caring for the right temperature… adding oil drop by drop… Instinctively I stepped back because it seemed difficult & risky for failure & taking too much time. Finally I found the handheld blender approach!
- start w/ 125 -150 ml oil & 1 egg
(2 eggs are too much for this amount of oil – the mayonnaise gets runny!)
- start w/ a flavourless oil
(using e. g. olive oil will add intensive bitter flavor to the mayonnaise – think if you’ll like this!)
- start w/ intensive Dijon mustard
(other mustards may add other flavors – think if you’ll like this!)
- start w/ a simple white wine vinegar
(…as already stated…)
- start w/ only 1 pressed clove of garlic
(for a real aioli… well: you’ll need more, but you may add more pressed garlic afterwards!)
You’ll get about 150 ml mayonnaise – enough for any sauces or salads for 2-4 people!
…& for the sake of time savings:
It’s really quick – just put everything in the blender pot & blend for 10-20 s.
…& at last:
Keep it in the fridge & use at once or within 24 h (to be on the safe side!)…
The businesswoman with too many office hours thinks
Sounds too good to be true!
Fast track mayonnaise w/ my small blender (I can do it whenever I think I need mayonnaise, but forgot to stock up in time…). I may add flavors I like – or not…
The green sauce may also become a success because it’s fresh, fresh, fresh… w/ lots of fresh herbs… really delicious!