Polonaise-Style Cauliflower

Polonaise-style Cauliflower


1 small cauliflower

50 g/2 oz/1/2 cup butter or margarine

1 garlic clove, crushed

50 g/2 oz/1 cup breadcrumbs 15 ml/1 tbsp snipped chives 15 ml/1 tbsp chopped parsley

2 hard-boiled (hard-cooked) eggs, finely chopped

Trim the cauliflower and cut a deep cross in the stump end. Boil in salted water for about 25 minutes or until just tender. Drain and transfer to a warmed serving dish. Meanwhile, melt the butter or margarine in a saucepan. Fry (saute) the garlic for 30 seconds until lightly golden but not too brown. Stir in the breadcrumbs and fry until lightly golden. Stir in the remaining ingredients. Sprinkle over the cauliflower and serve.
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