Whole Steamed Cauliflower with Gribiche Sauce

Prep time 10 minutes
Cook time 30 minutes
Servings 6 to share


1 head of cauliflower

Gribiche Sauce

2 eggs

1 heaped tsp. Dijon mustard

1 cup of grapeseed or vegetable oil

1 tbsp white wine vinegar

2 anchovies, chopped

1 tbsp cornichon, finely chopped

1 tbsp capers, finely chopped

1 French shallots, finely chopped

2 sprigs each of parsley, tarragon and mint finely chopped

Zest of ½ a lemon

Salt & pepper

Whole Steamed Cauliflower with Gribiche Sauce


Cut a cross in the stalk of the cauliflower. This will ensure it cooks evenly. Place in the steamer basket of the pressure cooker that has been filled with 700ml of water. Lock the lid in place, bring to pressure then turn down to medium and cook for 5 minutes.

If cooking a pot, place 1 L of water in a large pot and bring to boil. Add the cauliflower head and lid on and cook for 25-30 minutes or until tender.

For the mayonnaise, separate one of the eggs and place the yolk into a bowl. Add the mustard and whisk. To ensure the mayonnaise thickens it is important to add the oil very slowly at the beginning. Add a small drizzle to start and whisk. Drizzle in a little more of the oil and continue to whisk. Once it starts to thicken you may be more liberal with the rest of the oil. When the mayonnaise is thick, add the vinegar and season with salt and pepper.

Put the other egg into a small pot of water and bring to a boil. Once the water is boiling, cook for 8-10 minutes. Run under cold water and then peel. Cut the hard-boiled egg in half and remove the yolk. Very finely chop the egg white and mash the yolk with the back of a fork. Add to the mayonnaise along with the remaining ingredients. If the sauce needs to be loosened up a bit use a splash of warm water.

Remove the pressure cooker basket from the pot and let it cool slightly. Transfer the cauliflower to a platter. Dollop gribiche all over the top and garnish with extra herbs.