With the whisks of the mixer, fold in the oil, first drop by drop, then in a thin stream.
Drain the cauliflower in a colander, then place on a warmed plate, sprinkle with pepper and nutmeg (freshly grated) and drizzle with the remaining juice of one lemon. Spread the lemon mayonnaise over the cabbage- Sprinkle with a little cress before serving.
Preparation time: 25 min Cooking time: 10-15 min Per unit 5 g egg white, 66 g fat, 24 g carbohydrates = 282) joules (674 calories) This goes well with: Cured beef tongue or very thinly sliced smoked meat.
The right drink: a beer or a moderate white wine.
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