Cauliflower with “Polonaise” Topping

caulifloweredit
Patricia Parinejad

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

Ingredients:

  • 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

Method:

• 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.
 

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