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Cauliflower Polish style

updated

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Ingredients for 6 servings:

  • 1.7 kg cauliflower
  • 180 g butter
  • 30 g parsley, chopped
  • 60 g breadcrumbs
  • 3 eggs, hard-boiled, chopped
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the cauliflower, divide it into florets, and blanch briefly until al dente. Meanwhile, sauté the breadcrumbs in melted butter. Add the chopped parsley and the cracked hard-boiled eggs. Season to taste and pour the mixture over the cauliflower. Serve immediately while 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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