Polish Cauliflower
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Poland has brought the world great vegetarian food. One of them, Polish cauliflower, was once praised by legendary chef Eero Mikel in his book The Hundred Best. A simple, but nevertheless hearty vegetarian dish.
Ingredients for four
4 small cauliflowers (or one large one) 3 hard-boiled cauliflowers (or one large one); 1 dl light bread crumbled 100g butter 1 dl parsley 1 tbsp salt
Tip: Some people add a little fresh garlic to their roast Polish cauliflower. Dill is always a good herb to use when talking about Poland.
Cut the cauliflower into quarters and bring to the boil in generously salted water. Cook until tender, about 6 minutes. Taste with a fork. Then lift it out to dry.
Cook the eggs until hard, about 10 minutes.
Crumble a piece of light bread. No crust is needed. A chopper is best.
Chop a good handful of parsley.
Make half the butter in a large pan. Toast the breadcrumbs until crispy. Peel and chop the eggs. Stir myös parsley into the mixture and fry until smooth.
Gently add the cauliflower to the pan and fry in the egg mixture. Place on serving plates.
Soak the remaining butter in the pan, allow to melt and scrape the cauliflower portions onto the pan.
Serve the Polish cauliflower immediately on the plate.
Vegetarian Central Europe Cauliflower Poland
