Recipe Tip: Cauliflower Polonaise - Falstaff
Top Recipe. All ingredients and tips for getting it right. Sepp Schellhorn says: "If I could make a wish, I want this to be my very last meal. I really love cauliflower and broccoli more than anything."
Ingredients
- 1medium-sized head of cauliflower
- salt
- 150 gbutter
- 70 gbreadcrumbs
- 1 teaspoon(s)garlic, finely chopped
- 1 teaspoon(s)thyme, chopped
- 1 teaspoon(s)organic lemon zest
- 1 teaspoon(s)capers, chopped
- medium-sized eggs
- 2 tablespoonchives, finely chopped
Instructions
Step 1
Remove the outer leaves and stalk from the cauliflower. Cook the cauliflower head in a saucepan filled with heavily salted water until tender (about 15 min).Step 2
Melt the butter in a frying pan. Add the garlic, thyme, lemon zest, capers and parsley and sauté. Then add the breadcrumbs and continue to fry until the crumbs take on colour.Step 3
Boil the eggs for 10 minutes, rinse with cold water, leave to cool and chop finely.Step 4
Put the warm cauliflower on a platter and pour the buttery breadcrumb mixture over it. Arrange the finely chopped eggs on top and garnish with chives.