National Vegetarian Week – Cauliflower “Polonaise”

For National Vegetarian Week I thought I would share this delicious and easy recipe based loosely on a recipe from the Riverford Autumn and Winter Veg book. “Polonaise” means in the Polish style which refers to the tasty toppings of eggs, croutons, capers and parsley. You could serve other vegetables such as broccoli, leeks and asparagus.

Cauliflower Polonaise
Serves 4
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Ingredients
  1. 1 large cauliflower
  2. 60g butter
  3. 2 hard boiled eggs
  4. 2tbsp chopped parsley
  5. 1tbsp chopped capers
  6. 30g stale bread broken into small chunks for croutons
  7. Olive oil
  8. Salt and pepper
Instructions
  1. Boil the cauliflower making sure it retains some bite.
  2. Heat the butter in a frying pan and fry the cauliflower florets until golden. About 2-3 minutes. Arrange in a warm serving dish.
  3. Using the same frying pan, heat a little olive oil and fry your stale bread until crispy.
  4. Chop the eggs into small pieces and scatter over the cauliflower. Next scatter the croutons and then the capers and parsley.
  5. Season with salt and pepper and drizzle with a little olive oil.
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