Cauliflower Polonaise

Name: Cauliflower Polonaise
Total time: 20 min
Yield: 4 servings
Cuisine: eastern european
Ingredients: 1 head cauliflower, about 1 1/2 pounds; 4 cups water; Salt to taste; 1 hard-cooked egg, peeled and chopped fine; 1/4 teaspoon cumin; 1 tablespoon olive oil; 2 tablespoons butter; 2 tablespoons fresh bread crumbs; Freshly ground pepper to taste; 2 tablespoons finely chopped parsley

By Pierre Franey

Total Time: 20 minutes
Rating: 4(21)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

1head cauliflower, about 1½ pounds
4cups water
Salt to taste
1hard-cooked egg, peeled and chopped fine
¼teaspoon cumin
1tablespoon olive oil
2tablespoons butter
2tablespoons fresh bread crumbs
Freshly ground pepper to taste
2tablespoons finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Trim away and discard the core of the cauliflower. Break into flowerets. Add the pieces to a saucepan with water and salt. Bring to a boil and simmer for 10 minutes or until tender. Do not overcook. Drain, keep warm.
Step 2
Blend the egg and the cumin.
Step 3
Heat olive oil and butter in a nonstick skillet large enough to hold the flowerets in one layer. Add the flowerlets, tossing and stirring briefly until the pieces start to take on color. Add the egg mixture, bread crumbs, salt and pepper. Toss and stir briefly. Sprinkle with chopped parsley. Serve immediately.