Cauliflower 4 times different: Polish

Name: Cauliflower 4 times different: Polish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1,2 kg); 7-10 Tbsp Salt; 50 ml Milk; 1-2 TABLESPOONS Lemon juice; 2 Eggs (size M); 1/2 bunch Parsley; 100 g Butter; 3-4 Tbsp Breadcrumbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1,2 kg)
7-10 Tbsp Salt
50 ml Milk
1-2 TABLESPOONS Lemon juice
2 Eggs (size M)
1/2 bunch Parsley
100 g Butter
3-4 Tbsp Breadcrumbs

Directions

1
Clean the cauliflower, cut into florets and wash. In a large pot, boil up plenty of salted water with milk and lemon juice. Add the cauliflower and cook for 10-12 minutes
2
Boil the eggs in boiling water for about 10 minutes, drain them, rinse with cold water, peel and dice or chop them. Wash parsley, dab dry, pluck leaves from the stalks and chop. Melt butter in a pan. Add breadcrumbs and roast for 3-4 minutes while turning, season with salt. Remove cabbage and serve. Drizzle with breadcrumbs and sprinkle with parsley and eggs