Cauliflower with “Polonaise” Topping - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Cauliflower with “Polonaise” Topping



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    This recipe is enough to serve four or more as a side dish.


    • 1 1/2 Cups Panko Bread Crumbs
    • 2 Tbsp. Melted Butter
    • 2 Tbsp. Extra Virgin Olive Oil
    • 2 Quarts Water
    • 1/2 Cup Milk
    • 3 Cups Cauliflower Florets-preferably with stems split for even cooking
    • 4 Tbsp. Fresh Chopped Flat Leaf Parsley
    • 2 Tbsp. Freshly Grated Parmesan Cheese
    • 2 Hard Boiled Eggs-peeled, chopped finely
    • To Taste Salt and Black Pepper


    • Preheat a small oven to 350°f. Toss the bread crumbs with the melted butter and olive oil until evenly coated, seasoning to taste with salt and black pepper. Spread out the bread crumb mixture onto a baking sheet and bake in the oven for about 6 minutes or until evenly golden brown. You may need to stir slightly to evenly brown. Reserve

    • Bring the water and milk to a boil. (The lactic acid in the milk helps keep the cauliflower white when cooked). Add the cauliflower in two separate batches to the rapidly boiling water for about 3 minutes or just until tendercrisp. Check by tasting one for your desired tenderness.

    • While the cauliflower is cooking, place the bread crumbs in a mixing bowl and add the parsley, Parmesan cheese and chopped eggs, seasoning to taste with salt and pepper. Place the cooked cauliflower in a serving dish and cover with the bread crumb mixture. Enjoy!

    Check out the Lincoln Culinary Institute website by clicking here.