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Albacore tuna croquettes or tuna croquettes. Those delicious croquettes remind us of our fun summers in Spain and Italy. …
- 30 mins
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Cauliflower Polonaise
- 25 mins total
- 5 mins prep
- 20 mins cook
- serves 6 people
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Cauliflower Polonaise is an excellent example of simple food that injects many flavors.
It may have a Polish name, but it’s French in origin.
This dish of boiled and baked cauliflower, mixed with breadcrumbs, hard-boiled eggs, capers, garlic, and butter, comes together in no time yet completely bursts with flavor.
When the term is used a la “Polonaise” or Polish style, it is garnished with buttered breadcrumbs and hard-boiled eggs.
A big plate is all gone. I definitely will make it again and again.
Finishing it on Le Creuset enamel cast iron gratin dish will go from oven to table beautifully.
As the story of this dish is a bit unclear, the French used the technique of breadcrumbs to give it the same texture as the parmesan, which could not be used in this dish, or it would melt.
Cauliflower
Another great vegetable that is so versatile.
It gives you so many opportunities to prepare it in so many ways.
Roasted or baked cauliflower has a beautiful nutty flavor to it.
Steam it, and you can mash it up almost to a pure side.
Slice into thick slices and roast or sautee the steak-like pieces, and you have a whole dinner on a plate.
The opportunity for this incredible vegetable, to me, are endless.
Cauliflower is a composite of vitamins C, K, and B, high in fiber, calcium, iron, potassium, and magnesium.
Granulated and used as a pizza base if you follow a gluten-free diet.
Here are a few helpful tips for the ingredients needed to make this delicious Cauliflower Polonaise
This is a quick introduction. Please read the recipe for complete instructions.
Cauliflower: the star of this dish. Select perfectly green leaves around the base of your cauliflower and the florets are all packed together.
Lemon: Add to the water while you cook the cauliflower to absorb the odor.
Unsalted butter: always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change the flavor of it.
Hard-boiled eggs: provide a texture contrast with the white flesh and chalky yolk. Bring your dish to a higher level. Not to mention when grated it melts with the buttery crumbs. Not to be skipped.
Drained capers: Bringing the right saltiness is integral to this dish.
Garlic clove: The garlic balances well with the soft texture of cauliflower and eggs.
Italian parsley: The oils of the parsley are refined when added to this recipe.
Equipment needed
I only recommend what I use and love.
Large saucepan: to cook your cauliflower.
Large bow and small bowl: l to mix all your ingredients
Gratin dish or baking dish: Roast your cauliflower and bring it to the table.
Grater: for your hard-boiled eggs. Grating them gives it a silkier texture to your dish.
How to cook cauliflower and not have your house smell
No one likes the smell of cauliflower in the house when cooking. Here is a quick and easy technique that my grandmother shared with me:
- Add half or whole lemon to the cooking water to eliminate the smell.
- Cut in half and squeeze some in the water. The lemon juice absorbs the smell.
Your family will never know that you are preparing them cauliflower.
Cooking tips and step-by-step instructions to create this excellent Cauliflower Polonaise.
As with all recipes, have all your ingredients ready before tacking your recipe.
- Start with the cauliflower as per the above instructions.
- Hard boil the eggs, and remove the hard shell. Grate the hard-boiled eggs or chop them roughly into small pieces.
- Melt the butter and add the bread crumbs, grated eggs, rinsed capers, garlic, salt, and pepper. Add the cauliflower and mix well.
- Transfer the cauliflower and the mixture into a gratin dish and roast for about 10 minutes or until the top is golden.
The rich flavor combination of garlic, hard-boiled egg, and capers is out of this world.
The breadcrumbs give the final crunchiness to the whole dish.
This dish can be prepared the day before you want to enjoy it. To achieve that, here are a few helpful steps:
- Start by cooking the cauliflower; follow the quick tip below to eliminate the small that it gives out while cooking.
- Hard boil your eggs as well. I always keep a couple of boiled in my refrigerator for a quick snack at lunchtime.
- You can go further the day before by mixing all the ingredients except the remaining breadcrumbs (11/2 tablespoon as per the recipe below) and the butter.
- Do bring both of the above to room temperature before the final assembly.
Cauliflower recipes
As you may have noticed, cauliflower is often featured in my recipe collection, and here are a few fantastic recipes that I know you will enjoy.
Cauliflower with Olives and Cherry Tomatoes
Roasted Cauliflower with LimeDressing
Bucatini with Cauliflower and Brussels Sprouts
Chickpeas, Cauliflower, Curry Vinaigrette
Why do yo want to make this cauliflower Polonaise?
Delicious and so easy to make. The richness of the ingredients makes it so that you can have it stand alone as part of a light dinner or as a side to fish or poultry.
I highly recommend it, and I know you will fall in love with it.
If you enjoy this delicious Cauliflower Polonaise, look at my other recipes.
Cauliflower and Goat Cheese Gratin
Roasted Cauliflower with Lemon Dressing
Equipment used in this recipe
Nutrition Facts
Cauliflower Polonaise
Amount Per Serving
Calories 127
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 72mg24%
Sodium 511mg22%
Potassium 329mg9%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 205IU4%
Vitamin C 51.2mg62%
Calcium 41mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Cauliflower Polonaise
- 25 mins total
- 5 mins prep
- 20 mins cook
- serves 6 people
Cauliflower Polonaise is an excellent example of simple food that injects many flavors.
Ingredients
-
1 large head of cauliflower, trimmed and cut into large florets
-
1/2 lemon
-
2 tablespoons unsalted butter, melted
-
3 tablespoons fresh breadcrumbs, devided
-
2 large hard cooked eggs
-
1 tablespoon drained capers
-
1 small garlic clove, minced
-
1 tablespoon olive oil
-
1 teaspoon sea salt
-
1/2 teaspoon black ground pepper
-
2 tablespoons finely chopped fresh Italian parsley
Instructions
-
Preheat oven to 425ο°F.
-
Bring a large saucepan of water to a boil over high heat. Add the cauliflower and lemon wedge. Lower the heat and simmer until tender, about 10 minutes.
Drain, blot dry, and transfer to a large bowl. Toss the lemon.
-
Stir in with the cauliflower, one tablespoon of the melted butter, 1 Β½ tablespoon of the breadcrumbs, and the eggs, capers, garlic, oil, salt, and pepper. Transfer into a large, oval gratin baking dish.
-
In a small bowl, stir together the remaining breadcrumbs and remaining 1 tablespoon of butter, and sprinkle over the top.
-
Roast the cauliflower until golden brown on top, about 10 minutes. Sprinkle with parsley and serve warm.
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Deliciousness.
Thank you Julie. Thank you for reading my blog.
sounds like a good meal to me! I love cauliflower and trying different recipes with it π
This recipe will make you come back for more. Savory and super easy to make.
Enjoy!!
This recipe reads my mind, I wanted to cook cauliflower for dinner and I was looking for a good inspiration…..so thanks for that!! And my husband will thank you for your extra tip to get rid of the bad smell too π
The pleasure is all mine. The smell is something that no ones enjoys, happy to share it with the world.
Looks so yummy and it looks simple to make. Thanks for sharing!
My pleasure. Simple and very savory.
This looks delicious! Have to try it out soon! Thank you for sharing!
It really is and I am sure you will enjoy it.
Bon Appetit!
So simple, but so flavorful. I love recipes like this. Thank you!
I’m always looking for new ways to cook cauliflower and this dish looks delicious!
Thank you, it sure is delicious. My family goes crazy over it.
Enjoy!
I just cooked some cauliflower tonight for dinner. I did not know about the lemon and water to take the smell away. Great tip.
My pleasure, next time right?
Thank you so much for reading my blog
Yum! Your recipe reminds me of my childhood! My granny loved to make cauliflower very similarly! Thank you! π
The pleasure is all mine, I am glad it brings back good memories.
I’m making for 60 people tonight where I work at a retirement home.
That is impressive and my hat to you Dusty, that is wonderful!
SO YUMMY! I love this cauliflower dish. the breadcrumbs makes it so crispy!
Absolutely, and that is the fun of this dish.
Enjoy!
I also love how youβd blog posts are so helpful giving us so many tips thank you!! β€οΈ
Thank you, Julie! that is very kind of you. I try.
This cauliflower recipe is right up my alley flavorful and easy to make.
Thank you and enjoy!
Iβm always obsessed with quick and easy recipes. I appreciate your efforts in coming up with such a quick and healthy recipe.
The pleasure is all mine.
Enjoy!
What a delicious side. I never used breadcrumbs with cauliflower like this. I’m excited to give this try.
You will enjoy the crunchiness of them.
Enjoy!
thanks for introducing me to Polonaise. it was tasty and such a cozy baked dish to make
I love cauliflower in every possible way. Thank you for this amazing recipe, me and my friends enjoyed it
Thank you, Natalie for your feedback, I am so happy everyone enjoyed it.
Love this cauliflower recipe! Easy to make and incredibly delicious, the whole family has been asking for it again!
Thank you, Katie. I am so glad everyone enjoyed it.
I’m sorry if I missed something, but what do you do with the eggs? I’m assuming you chop
them.
Yes, you do or grate them. Thank you for bringing this to my attention and making the corrections to be more precise.
Enjoy!
Earlier in the article, you say “The rich flavor combination of mustard, garlic, hard-boiled egg, and capers is out of this world.” but I don’t see the mustard in the recipe itself. Did I miss something?
I have corrected the recipe to reflect the ingredients correctly.
Enjoy!
Sounds wonderful. I’m going to try it for dinner. However, you mention mustard in the dialogue but I don’t see it in the ingredients.
Hi Sue, Thank you for bringing it to my attention. I have corrected it.
Enjoy!
I don’t cook for 60, not even 2. Just me. A wonderful recipe that I paired with smoked salmon and, the following day for breakfast with poached eggs.
I don’t mind the smell of cauliflower cooking. There can be only one π
I want to come to your house for breakfast! And so happy you enjoyed it.
Thank you for stopping by my corner of the web.