Chou-Fleur Persillé (Cauliflower With Egg And Parsley)

1. 1

   Cut cauliflower into flowerets and discard core. Heat water in a saucepan and season with salt. Add milk and cauliflower and boil and simmer 10 minutes until tender. Drain.

2. 2

   Prepare egg and set aside.

3. 3

   In a skillet heat 1 tablespoon butter and add cauliflower. Toss briefly until cauliflower begins to change color. Remove to a serving dish.

4. 4

   Heat the remaining 4 tablespoons butter and add sieved egg, salt and pepper to taste. Pour over cauliflower, then garnish with parsley. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.