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 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.
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 1 tablespoon of the melted butter, 1 ½ 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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