Cauliflower Polish

Name: Cauliflower Polish
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 7-10 Tbsp Salt; 3 TABLESPOONS Lemon juice; 2 Eggs (size M); 1/2 bunch Parsley; 400 g detached pork chop; 1 TABLESPOON Oil; 4 TABLESPOONS Breadcrumbs; 50 g Butter

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
7-10 Tbsp Salt
3 TABLESPOONS Lemon juice
2 Eggs (size M)
1/2 bunch Parsley
400 g detached pork chop
1 TABLESPOON Oil
4 TABLESPOONS Breadcrumbs
50 g Butter

Directions

1
Clean the cauliflower, divide into large florets and wash. Cook in boiling salted water with 2 tablespoons of lemon juice for 10-15 minutes. In the meantime, boil the eggs in boiling water for about 10 minutes until hard.
2
Drain, peel and chop finely. Wash and chop the parsley. Cut the smoked pork loin into cubes. Heat oil in a pan and fry the Kasseler in it for about 4 minutes, remove and keep warm. Lightly brown the breadcrumbs in a frying pan.
3
Add butter and 1 tablespoon lemon juice and froth once. Drain the cauliflower, drain and arrange on a plate. Add diced cured pork loin, eggs and parsley. Spread crumbly butter over it.