Cauliflower Polonaise
By: Giangi Townsend
Published: Thursday, October 10, 2019 - 6:34am

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 425F. 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.

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