Cauliflower with Chili Lime Hollandaise Sauce

fenway
fenway @Fenway

Hollandaise Sauce is such a good way to add flavor and dress up vegetables and meats. I change up the flavor of the basic sauce in many ways, this is just one that we like!

Cauliflower with Chili Lime Hollandaise Sauce

Hollandaise Sauce is such a good way to add flavor and dress up vegetables and meats. I change up the flavor of the basic sauce in many ways, this is just one that we like!

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Ingredients

15 mins
4 servings
  1. 1whole head of cauliflowet cut into bite size pieces
  2. 3 tbspfresh lime juice
  3. 1/2 tspchili powder
  4. 1full recipe Classic Hollandaise Sauce, BUT using lime juice in place of lemon juice and chili powder instead of cajun seasoning. Recipe and instructions explained in direction step #2

Cooking Instructions

15 mins
  1. 1

    Cook.cauliflower. Either steam.it or boil.it until done to how you like it. I boil mine in chicken broth 5 minutes until just tender.

  2. 2

    Make Hollandaise Sauce, recipe attached below. Make the following changes, add lime juice instead of the lemon juice and omit the cajun seasoning and add the chili powder. Keep all remains seasonings the same

    https://cookpad.wasmer.app/us/recipes/360436-classic-hollandaise-sauce

  3. 3

    Serve hot cauliflower with the Chili Lime Hollandaise Sauce. This sauce is also good with broccoli, grilled vegetables and meats and seafood!

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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