PREPARATION

  1. Divide the cauliflower into florets and place in steamer insert.
  2. Bring water to the boil in a saucepan, making sure there is at least 2 cm between the water and the steamer insert.
  3. Place the eggs in the boiling water.
  4. Place the steamer insert with cauliflower florets above the boiling water in the pan and cover.
  5. Boil the eggs until hard and steam the cauliflower florets for 8-10 minutes.
  6. Make a sauce by mixing the mayonnaise, sieved tomatoes, sugar, cayenne pepper, salt and pepper in a bowl, then stir in the shrimp.
  7. Drain the cauliflower florets in the steam insert.
  8. Cool the eggs under cold running water, then peel and cut them into small cubes.
  9. Melt the butter in a saucepan and stir in the eggs and parsley.
  10. Add salt and pepper to taste.
  11. Distribute the cauliflower florets evenly over a warm serving dish and spoon the shrimp sauce over.
  12. Serve with the egg mixture and some boiled potatoes.