Can I use frozen cauliflower?

Yes, but thaw it first and gently squeeze out excess moisture to prevent a watery dish. Reduce stewing time to 10–12 minutes.

Why did my egg mixture curdle?

Eggs can curdle if added to a pan that's too hot. Reduce the heat to low before adding the mixture and stir gently.

Can I make this without mayonnaise?

Yes, replace mayonnaise with sour cream or Greek yogurt. Add 1 teaspoon of flour mixed with a little water for thickness.

What should I serve with this dish?

It pairs well with steamed rice, mashed potatoes, roasted meat, or fish. It also works as a light meal on its own with bread.

Cauliflower stewed with egg

Name: Cauliflower stewed with egg
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Cauliflower — 400 g; Mayonnaise — 40 g; Chicken egg — 110 g; Salt — 3 g; Black pepper powder — 1 g

30min

554g

Nutrition per 100g

154

This stewed cauliflower with egg and mayonnaise is the perfect dish for those who appreciate simplicity and rich flavor. Tender florets, coated in a creamy egg-mayo mixture, turn into a fragrant and satisfying meal. Quick to make with simple ingredients, it works great as a side to meat or as a standalone dish.

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WHAT YOU WILL NEED

From ingredients

5 products

Base

Sauce

Spices

Black pepper powder1 g

SIMPLE PROCESS

Step by step recipe

For tender, not overcooked cauliflower, keep an eye on the cooking time. Whisk the eggs with mayonnaise until smooth before adding — this ensures even coating and a delicate texture. Gently stir the cauliflower to keep the florets intact. Follow these steps for a delicious dish in under 30 minutes.

Step 1

Prep the Cauliflower

Break the cauliflower into florets and rinse under cold water. If large, cut them into smaller pieces.

Step 2

Stew the Cauliflower

Heat a little oil in a heavy-bottomed skillet. Add the cauliflower, pour in 50–70ml of water, cover, and stew over medium heat for 15–20 minutes until tender. Season with salt and pepper.

Step 3

Make the Egg Mixture

While the cauliflower cooks, whisk the eggs with mayonnaise in a separate bowl until smooth.

Step 4

Add the Egg Mixture

Reduce the heat to low. Pour the egg mixture evenly over the cauliflower. Gently stir with a spatula, being careful not to break the florets.

Step 5

Finish Cooking

Cook covered over low heat for 3–5 minutes until the eggs set and thicken. Remove from heat.

Step 6

Serve

Transfer to a plate, garnish with fresh herbs if desired. Serve hot.

CHEF'S TIP

Choose Fresh, Firm Cauliflower

Fresh cauliflower with firm, white florets works best. It holds its shape during stewing and gives a richer flavor.

Don't Overcook

Stew until tender but not mushy. Check with a fork — it should pierce easily, but the florets should still hold together.

Whisk Eggs and Mayo Until Smooth

Beat the eggs and mayonnaise thoroughly with a whisk or fork until smooth. This ensures a creamy texture and even coverage.

Stir Gently

After adding the egg mixture, stir carefully to avoid breaking the florets. Use a spatula and gentle movements.

SUBSTITUTIONS

Add your taste

With Sour Cream Instead of Mayo Replace mayonnaise with 20% sour cream — the taste becomes lighter and tangier, with slightly fewer calories.
With Broccoli Use broccoli instead of cauliflower for a vibrant green color and a slightly sweeter flavor.
Add Cheese Sprinkle with grated cheese 2 minutes before the end and cover until melted for a golden, cheesy topping.
With Garlic Add 1 minced garlic clove to the egg mixture for a zesty, aromatic kick.

HOW TO STORE

How to Store Stewed Cauliflower with Egg

Cool the dish to room temperature, then transfer to an airtight container and refrigerate for up to 2 days. Reheat in the microwave or in a skillet over low heat. Freezing is not recommended — eggs and mayonnaise lose texture upon thawing.

GOOD TO KNOW