Cauliflower Polish type

Name: Cauliflower Polish type
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head cauliflower (about 800 g); 2 Eggs (size M); 125 g Butter; 1 dried roll; 50 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head cauliflower (about 800 g)
2 Eggs (size M)
125 g Butter
1 dried roll
50 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg

Directions

1
Clean the cauliflower, wash it and cut it into small florets. Cook the cauliflower in boiling salted water for about 10 minutes, drain. Cook the eggs in boiling water for about 8 minutes, take them out and quench them in cold water
2
Grate the rolls finely. Heat 100 g butter in a small pot. Add breadcrumbs, let simmer for 2-3 minutes, remove from heat. Peel and coarsely chop the eggs
3
Heat 25 g butter in a wide saucepan. Add stock and bring to the boil. Add cauliflower, toss in the stock, season with salt and nutmeg. Arrange cauliflower with crumbly butter and egg cubes