Cauliflower with Lemon Sauce

2 tablespoons extra virgin olive oil
4 cups cauliflower flowerets
2 eggs, beaten
4 tablespoons lemon juice
salt and pepper
water

1. Heat olive oil in a large saucepan and brown the cauliflower lightly. Add enough water to cover and bring to a boil, cooking until just tender.
2. Combine the eggs, lemon juice, salt and pepper and stir in a bit of the cauliflower cooking water. Gradually add more water as necessary to make a thick sauce.
3. Drain the cauliflower of remaining water and combine with prepared sauce.

Makes 4 servings