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Cauliflower with breadcrumb butter and egg

updated

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Ingredients for 4 servings:

  • 1 head of cauliflower
  • Salt and pepper from the mill
  • 100 g breadcrumbs, preferably freshly grated
  • 3 large eggs
  • 125 g butter
  • ¼ tsp lemon peel, untreated, grated
  • Nutmeg, grated
  • 2 tbsp parsley, chopped or other herbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the cauliflower, cut into florets, in plenty of salted water over medium heat for about 10-15 minutes until al dente. Hard-boil the eggs, rinse with cold water, and chop them. Heat the butter in a large frying pan and toast the breadcrumbs over medium heat until light brown. Season with nutmeg, salt, and the grated lemon zest. Add the well-drained cauliflower to the breadcrumbs and gently toss them a few times. To serve, place on a warmed platter, sprinkle with the chopped eggs, pepper, and chopped parsley, and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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