Cauliflower polonaise
Cauliflower with butter-toasted breadcrumbs, hard-boiled eggs and parsley.
Active time20 min
Cooking20 min
Total30 min
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Ingredients
- 3 sprigs of fresh parsley
- 1 cauliflower
- 75 g unsalted butter
- 2 eggs
- 1 pinch of salt — optional
- 75 g breadcrumbs
Preparation
Wash the cauliflower, trim the tough parts and separate into florets. Wash and chop the parsley.
3 sprigs of fresh parsley1 cauliflower- knife
- chopping board
- colander
Boil the florets in water for about 15 minutes until tender. At the same time, boil the eggs in a separate saucepan for 10 minutes. Cool, peel and crumble. Drain the cauliflower well.
2 eggs- two saucepans
- colander
Melt the butter over low heat, add the breadcrumbs and stir until lightly golden. Add the cauliflower, crumbled eggs, parsley and salt. Fold gently and serve immediately.
75 g unsalted butter1 pinch of salt — optional75 g breadcrumbs- frying pan
- spatula
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration