Classic Vegetarian Dish

Cauliflower with Hollandaise Sauce

Average: 4.1 (14 votes)
(14 votes)
Cauliflower with Hollandaise Sauce

Cauliflower with hollandaise sauce - Classic vegetable side dish. Photo: Beeke Hedder

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Health Score:
87 / 100
25 min.

Healthy, because

Even smarter

Nutritional values

Cauliflower is easy to digest compared to other types of cabbage. It provides plenty of vitamin C, which boosts the immune system. A good portion of potassium also protects the heart and balances the fluid balance.

By using vinegar instead of the usual white wine, the sauce becomes healthier and even children can join in the meal.

Watching your waistline and Hollandaise sauce is too rich for you? No problem, EAT SMARTER provides you with a healthy recipe for a yogurt-based Light Hollandaise Sauce which is a great substitute.

1 serving contains
(Percentage of daily recommendation)
Calorie587 cal.(28 %)
Protein12 g(12 %)
Fat57 g(49 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A0.5 mg(63 %)
Vitamin D2 μg(10 %)
Vitamin E2.3 mg(19 %)
Vitamin K92.5 μg(154 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.5 mg(36 %)
Folate163 μg(54 %)
Pantothenic acid3.2 mg(53 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C166 mg(175 %)
Potassium808 mg(20 %)
Calcium92 mg(9 %)
Magnesium48 mg(16 %)
Iron2.1 mg(14 %)
Iodine8 μg(4 %)
Zinc1.5 mg(19 %)
Saturated fatty acids35.2 g
Uric acid132 mg
Cholesterol303 mg
Complete sugar7 g
Development of this recipe:


1 small Cauliflower (approx. 18 oz.)
1 Tbsp milk (low fat)
¼ bunch parsley
9 ozs butter
3 eggs (M)
2 Tbsps White vinegar (or herb vinegar)
2 ¾ ozs Vegetable broth
½ lemon
How healthy are the main ingredients?

Kitchen utensils

1 Cutting board, 1 Knife, 3 Pots, 1 Sieve, 1 Whisk or hand mixer, 1 Citrus juicer, 1 Bowl

Preparation steps


Clean cauliflower, cut off leaves and cut out the thick stalk end. Roughly divide cauliflower into florets. Now wash thoroughly under running water.


Place cauliflower in a large pot and add just enough water to cover up to ¼ of it. Add milk and a little salt and bring to a boil. Alternatively, the cauliflower can be cooked in a steamer insert over the water (which is especially gentle on the nutrients). Cover and cook on low heat for about 15 minutes. The cauliflower is ready when you can easily pierce it with a knife.


Meanwhile, for the sauce, melt butter in a saucepan over medium heat. For a water bath, heat about 4 cups of water in another saucepan. Separate eggs and use whites elsewhere. Whisk egg yolks with vinegar and broth in a metal bowl over hot water bath until creamy. Remove from heat and slowly add melted butter in a thin stream while stirring. Squeeze lemon and season sauce with 1-2 tablespoons juice and salt.


Lift cauliflower out of pot and drain well in a colander. Wash parsley, shake dry and pluck leaves.


Put cooked cauliflower florets in a deep plate, cover with hollandaise sauce. Grind pepper over it, garnish with parsley and enjoy.