Confetti Cauliflower

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 medium cauliflower
  • ¼ cup butter
  • ½ cup toasted dry bread crumbs
  • ¼ cup grated raw carrot
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • 1 hard-cooked egg, finely chopped


    1. Remove the stem and leaves from the cauliflower. Cut several slashes in the bottom of the head and soak it in cold salted water for thirty minutes.

    2. Place the cauliflower in a one-and-one-half-quart saucepan, rinse the vegetable, and drain it. Cover and place over medium heat. When the lid is hot to the touch, reduce the heat to low and cook for fifteen minutes longer.

    3. Melt the butter and add the crumbs, carrot, parsley and salt. Sprinkle the mixture over the cooked cauliflower and garnish with the chopped egg.