Cauliflower Polonaise

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

• 1 medium-sized head of cauliflower
• salt
• 150 g butter
• 70 g breadcrumbs
• 1 TL garlic, finely chopped
• 1 TL thyme, chopped
• 1 TL organic lemon zest
• 1 TL capers, chopped
• 2 -3 medium-sized eggs
• 2 EL chives, finely chopped

Steps

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).
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.
3. Boil the eggs for 10 minutes, rinse with cold water, leave to cool and chop finely.
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.