Cauliflower Polonaise
Cauliflower is given a delectable topping of grated eggs, buttery toasted breadcrumbs, capers and fresh parsley. Broccoli could be used here in place of cauliflower – or try a combination of the two.
Ingredients
- cauliflower or Romanesco florets
- 60g butter
- 2 hard boiled eggs, shelled
- 2 tbsp fresh parsley, chopped
- 30g white breadcrumbs
- 120g butter
- 1 tbsp capers, chopped
Method
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Step 1
Cook the cauliflower lightly in boiling salted water for a few minutes. Make sure that there is still some bite in the cauliflower and it is well drained. Fry the florets in the 60g of butter until golden. Arrange in a warm serving dish.
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Step 2
Grate the eggs and mix with parsley. Fry the crumbs in the butter until golden brown. Scatter the egg/parsley mix over the cauliflower with the capers. Pour the butter and crumb mix over the top.