Cauliflower ‘Polonaise’

Name: Cauliflower ‘Polonaise’
Yield: Serves 4 as a light main
Ingredients: 1 large cauliflower or romanesco, broken into bite-sized florets; 60 g butter; 30 g stale or dried white breadcrumbs; 2 hard-boiled eggs; 2 tbsp chopped parsley leaves; 1 tbsp capers, rinsed and chopped; 120 g butter

Preparation info

Serves
4
as a light main

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Polonaise (‘in the Polish style’) refers to the tasty topping of grated boiled eggs, parsley and fried breadcrumbs. You can serve other cooked vegetables in the same way – try broccoli, leeks and, in spring, asparagus. It transforms a humble boiled vegetable into a flavoursome, texture-rich and satisfying meal.

Ingredients

1 large cauliflower or romanesco, broken into bite-sized florets
60 g butter

Main course
Vegetarian
Spring

Method

Steam or boil the cauliflower, making sure that it retains some bite.

Heat the butter in a frying pan over a medium heat and fry the florets until golden, about 2–3 minutes. Arrange in a warm serving dish.

For the topping, grate the eggs and mix them with the chopped parsley. Scatter the mix over the cauliflower with the capers.