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🍽️ Cauliflower Polish Style – smarter

267 kcal · 30 min · 4 servings

Cauliflower Polish Style – smarter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Boil the egg for about 9 minutes until hard-boiled. Rinse it immediately with cold water to make peeling easier, then peel it. Roughly chop the egg.
  2. 2. Rinse the lemon under hot water and pat it dry. Use a peeler to remove very thin strips of zest and cut them into fine strips. Squeeze out the lemon juice.
  3. 3. Wash the parsley, shake off excess water, and pick the leaves off the stems. Finely chop the leaves.
  4. 4. Remove the hard stem base from the cauliflower and break it into small florets. Rinse the florets. Cook them in a small amount of boiling salted water with a lid for 8 to 9 minutes until tender.
  5. 5. Meanwhile, heat butter and olive oil in a pan. Toast the breadcrumbs in it, stirring constantly, until golden yellow.
  6. 6. Mix 1 to 2 tablespoons of lemon juice, the lemon zest, and the parsley with the toasted breadcrumbs. Season the mixture with salt and pepper.
  7. 7. Drain the cauliflower well and let it drip dry. Add it to the pan and gently toss it to coat with the breadcrumbs. Sprinkle the chopped egg over the top and serve. This goes well with, for example, boiled potatoes or a hearty whole grain bread.

Nutrition per serving