Cauliflower Polonaise Recipe

Name: Cauliflower Polonaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Trim away and discard the core of the cauliflower.
2
Break into flowerets.
3
Add the pieces to a saucepan with water and salt.
4
Bring to a boil and simmer for 10 minutes or until tender.
5
Do not overcook.
6
Drain, keep warm.
7
Blend the egg and the cumin.
8
Heat olive oil and butter in a nonstick skillet large enough to hold the flowerets in one layer.
9
Add the flowerlets, tossing and stirring briefly until the pieces start to take on color.
10
Add the egg mixture, bread crumbs, salt and pepper.
11
Toss and stir briefly.
12
Sprinkle with chopped parsley.
13
Serve immediately.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head cauliflower, about 1 1/2 pounds, 4 cups water, Salt to taste, 1 hard-cooked egg, peeled and chopped fine, and more.

Yes, Cauliflower Polonaise falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Polonaise

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