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