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Cauliflower in Béarnaise Sauce


Finally — the side dish you’ve been waiting for: vegetable, low carb, low fat, and high taste. What more could you possibly ask for? A real palate pleaser! Thanks, Rachel K.  

Serves 8 (more if this is not your only side dish)


1. Steam fresh cauliflower until crisp and slightly tender. Don’t overdo it. Alternately, defrost frozen cauliflower. Set aside.
2. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In a small saucepan, sauté onion until golden. Add flour and mix together. Slowly add water and bring to a boil.
3. Lower flame and add salt and pepper (be generous with the seasoning, as cauliflower is bland on its own), mustard, and egg yolk. (Add a little hot liquid to egg yolk first to temper it and then add to pot.) Whisk all ingredients together and cook for a few minutes until thick and creamy.
4. Pour over cauliflower pieces to coat evenly. Place in a large pan and bake uncovered for 15–20 minutes until slightly browned. You might want to baste sauce over vegetables during baking. Serve hot.

Notes: When reheating, cover very well so cauliflower doesn’t dry out.