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 inject lots of flavor. 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. A big plate all gone. Definitely will make again and again.

Finishing it on Le Creuset enamel cast iron gratin dish will go from oven to table beautifully.

TIP: No one likes the small of the cauliflower in the house when cooking. To eliminate completely the smell, add half or whole  lemon to the cooking water. Cut in half and squeeze some in the water. The lemon juice absorb the smell. Your family will never know that you are preparing them cauliflower.

Giangi's Kitchen Signature

 

Nutrition Facts
Cauliflower Polonaise
Amount Per Serving
Calories 127 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 72mg 24%
Sodium 511mg 21%
Potassium 329mg 9%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 4g 8%
Vitamin A 4.1%
Vitamin C 62%
Calcium 4.1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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Cauliflower Polonaise

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 6 people

Ingredients

Original recipe yields 6 servings

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  • 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 samll 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

  1. Preheat oven to 425F.

  2. 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.

  3. Stir in 1 tablespoon of the melted butter, 1 ½ tablespoons of the breadcrumbs, and the eggs, capers, garlic, oil, salt and pepper. Transfer into a large, oval gratin baking dish.

  4. In a small bowl, stir together the remaining breadcrumbs and remaining 1 tablespoon of butter, and sprinkle over the top.

  5. Bake until golden brown on top, about 10 minutes. Sprinkle with parsley and serve warm.

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