cauliflower transformation w/ green sauce

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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.

My changes:

  • 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.

I had:

  • thyme
  • basil
  • rosemary
  • sage
  • parsley

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.




cauliflower transformation w/ green sauce

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 2-4

cauliflower transformation w/ green sauce

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...


    for the cauliflower:
  • 1 head of cauliflower
  • 3 tbsp olive oil
  • salt & pepper
  • 1 heaped tbsp fresh thyme leaves
  • for the green sauce:
  • about 2 handfuls of fresh Mediterranean herbs (roughly minced)
  • 150 g Greek yoghurt
  • 125 ml oil (like peanut oil or sunflower oil or...)
  • 1 egg
  • 1 clove of garlic
  • 1 tsp Dijon mustard
  • 1 tbsp vinegar
  • salt & pepper
  • equipment:
  • a handheld blender

How to...

    for the cauliflower:
  1. Preheat the oven to 200 degrees C w/ fan.
  2. Clean the cauliflower & cut into bite-sized pieces.
  3. Mix olive oil & salt & pepper.
  4. Add thyme leaves.
  5. Add cauliflower & mix until all pieces are covered.
  6. Line a baking tray w/ baking parchment.
  7. Scatter the cauliflower evenly over the baking tray.
  8. Put in the preheated oven for 15 min.
  9. Turn over the cauliflower.
  10. Put back in the oven for another 15 min.
  11. Afterwards let it rest in a bowl until serving.
  12. for the green sauce:
  13. Clean the Mediterranean herbs, discard any tough stems & minced roughly.
  14. Mix herbs & yoghurt.
  15. Use a handheld blender to mince the herbs in yoghurt as fine as possible; the yoghurt shall turn light green.
  16. Clean the handheld blender under running water.
  17. In the blender bowl: add oil, (whole) egg, mustard, vinegar, salt & pepper.
  18. Press the clove of garlic & add it.
  19. Immerse the handheld blender until it touches the bottom - then start blending w/o moving the blender.
  20. As soon as the mix turns thickly white move the blender slowly - very slowly - to the top, but don’t mix any air into the thickly white cream.
  21. The blending needs about 10-20 sec.
  22. Mix the cream w/ the yoghurt to create the „green sauce“ & chill.


Prep Time: It’s 15 min for the cauliflower, 10 min for the yoghurt mix & 5 min for the cream.

Cook Time: It's 2 x 15 min in the preheated oven.

Cauliflower & thyme leaves: Feel free to substitute thyme leaves by oregano leaves or (chopped) basil leaves.

Mediterranean herbs: I used thyme, basil, rosemary, sage & parsley. Feel free to substitute or to add oregano, marjoram, chives, tarragon or...

The cauliflower is for for 2-4 people depending on its size resp. if used as a side dish or appetizer.

The green sauce is about 300 ml. It’s generous for the cauliflower, however, the green sauce is also delicious when spread on some bread.

Producing the cream (aka mayonnaise) w/ a blender is fast, but needs some attention: act steady & don’t include air when blending by moving the blender out of the cream when still working.

The cauliflower may be served at once (it’s best!) or eventually reheated. It’s also fine as a cold appetizer.

The green sauce is fine w/ lots of vegetables.

Attention: The green sauce is pure i. e. no preservatives! Store always in the fridge & use within 24 h (to be on the safe side!)!


(information on equipment)



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!

My experience:

  • 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!



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