Cauliflower Polish

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

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

Lemon crumb butter and chopped eggs are a must with this classic recipe

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Cauliflower
7-10 Tbsp Salt
3 TABLESPOONS Lemon juice
2 Eggs
1/2 bunch Parsley
400 g detached pork chop
1 TABLESPOON Oil
4 TABLESPOONS Breadcrumbs
3 TABLESPOONS Butter

Directions

1
Clean and wash the cauliflower and cut into large florets. Cook for 10-15 minutes in boiling salted water with 2 tablespoons of lemon juice. Boil eggs hard. Then rinse and peel. Wash and chop parsley. Cut the cured pork loin into cubes.
2
Heat the oil in a pan. Fry the cured pork in it for about 4 minutes. Remove and keep warm. Clean the pan. Fry breadcrumbs lightly in it. Add butter and 1 tbsp. lemon juice and foam up briefly (see tip below).
3
Chop eggs. Drain cauliflower and arrange on a plate. Sprinkle with diced cured pork, eggs and parsley. Spread crumble butter over it.