Cauliflower Polonaise

2023-03-10 11:26| 来源: 网络整理| 查看: 265

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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 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.

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

Cauliflower is a composite of vitamins C, K, and B, high in fiber, calcium, iron, potassium, and magnesium.

You can enjoy it raw alongside a dip or salad, such as Cauliflower with Olives and Cherry Tomatoes. It is cooked as with this recipe or in a gratin form.

Another great vegetable that is so versatile. You can cut into the florets. Or slice it lengthwise to prepare it like a steak. Granulated and used as a pizza base if you follow a gluten-free diet.

Cooking tips and step-by-step instructions to create this excellent Cauliflower Polonaise.

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.

Grate the hard-boiled eggs or chop them roughly into small pieces.

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.

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.

I love cauliflower and how versatile it is in terms of cooking. It can stand on itself as a whole meal or as the perfect side dish.

Side dishes suggestion

You can enjoy this savory dish with a great light salad or as a side dish to fish, roasted chicken, or pork.

If you enjoy this delicious Cauliflower Polonaise, look at my other recipes.

Cauliflower and Goat Cheese Gratin

Roasted Cauliflower Soup

Roasted Cauliflower with Lemon Dressing

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. Close Modal Cauliflower Polonaise 25 mins total 5 mins prep 20 mins cook serves 6 people Share on Twitter Share on Facebook Pin It on Pin Interest Nutrition Info Print Recipe Ingredients Original recipe yields 6 servings US - Metric

cauliflower 1 large head of cauliflower, trimmed and cut into large florets 1.00 lemon 1/2 lemon 0.50 unsalted butter 2 tablespoons unsalted butter, melted 2.00 tablespoons breadcrumbs 3 tablespoons fresh breadcrumbs, devided 3.00 tablespoons hard cooked eggs 2 large hard cooked eggs 2.00 capers 1 tablespoon drained capers 1.00 tablespoon garlic clove 1 small garlic clove, minced 1.00 olive oil 1 tablespoon olive oil 1.00 tablespoon sea salt 1 teaspoon sea salt 1.00 teaspoon black ground pepper 1/2 teaspoon black ground pepper 0.50 teaspoon finely chopped parsley 2 tablespoons finely chopped fresh Italian parsley 2.00 tablespoons Add All Remove All Instructions

Preheat oven to 425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 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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