Cauliflower polonaise

Yield: 4 servings

Measure Ingredient
4 tablespoons Unsalted butter
5 tablespoons Fresh bread crumbs
1 \N Eggs, hard-boiled
2 tablespoons Parsley -- minced
1 \N Head cauliflower -- trimmed, florets
\N \N Salt -- to taste
\N \N Parmesan cheese -- to taste
\N \N Black pepper -- to taste

Melt 2 tbsp of the butter in a small skillet and add the bread crumbs. Cook over medium heat until lightly browned, 5 minutes. Set aside. Press the hard cooked egg through a sieve or whirl in food processor until finely minced. Combine the crumbs, egg and parsley in a small bowl and mix well. Set it aside. Bring a large pot of water to a boil and add the cauliflower. Simmer until just tender, 6 to 8 minutes. Drain thoroughly and pat dry. Melt the remaining 2 tbsp butter in a large skillet and saute the cauliflower until heated through, 3 to 4 minutes. Season with salt and sprinkle with the reserved garnish. Toss to coat well. Serve the cauliflower immediately with a generous sprinkling of cheese and pepper.

Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-18-95 (21:27) (159) Fido: Cooking

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