A classic way of serving cauliflower, Cauliflower Polonaise goes well with roast beef or with other roast meat.
1 medium-sized cauliflower, in flowerets
2 oz. butter
3 oz. fresh breadcrumbs
1 hard-boiled egg, finely chopped
2 tablespoons chopped fresh parsley
Prepare, boil and drain the cauliflower.
Heap the flowerets in a heated serving platter and set aside.
Melt the butter in a small frying-pan over moderate heat and add the bread-crumbs, mixing the ingredients together with a wooden spoon until they are well blended and the breadcrumbs begin to brown.
Pour the butter-breadcrumb mixture over the flowerets and sprinkle them with chopped egg and parsley. Serve hot.