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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.
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.
Fr