Guy Watson

Cauliflower ‘Polonaise’

Preparation info

  • Serves

    4

    as a light main

    • Difficulty

      Easy

Appears in

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

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

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.

Fr