Cauliflower Polonaise

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.

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