Cauliflower Polonaise
Ingredients
1 large head of cauliflower, trimmed and cut into large florets
1/2 lemon
2 tablespoons unsalted butter, melted
3 tablespoons fresh breadcrumbs, devided
2 large hard cooked eggs
1 tablespoon drained capers
1 samll garlic clove, minced
1 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon black ground pepper
2 tablespoons finely chopped fresh Italian parsley
Preparation
1
Preheat oven to 425F.
2
Bring a large saucepan of water to a boil over high heat. Add the cauliflower and lemon wedge. Lower the heat and simmer until tender, about 10 minutes.
3
Drain, blot dry and transfer to a large bowl. Toss the lemon.
4
Stir in 1 tablespoon of the melted butter, 1 ½ tablespoons of the breadcrumbs, and the eggs, capers, garlic, oil, salt and pepper. Transfer into a large, oval gratin baking dish.
5
In a small bowl, stir together the remaining breadcrumbs and remaining 1 tablespoon of butter, and sprinkle over the top.
6
Bake until golden brown on top, about 10 minutes. Sprinkle with parsley and serve warm.
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About
Cauliflower Polonaise is an excellent example of simple food, that inject lots of flavor. It may have a Polish name, but it’s French in origin. This dish of boiled cauliflower, mixed with breadcrumbs, hard-boiled eggs, capers, garlic and butter comes together in no time, yet completely bursts with flavor
Yield:
6
Added:
Thursday, October 10, 2019 - 6:34am
