Polish-style Cauliflower

Ingredients

• 1 egg
• 1 Organic lemon
• 0.5 bunch Parsley
• 600 g cauliflower (1 head)
• Salt
• 25 g butter
• 1 tbsp Olive Oil
• 2 tbsp breadcrumbs
• Pepper

Instructions

1. 1.

   Hard boil the egg for about 9 minutes, cool and peel. Roughly chop the egg.

2. 2.

   While the egg cooks, wash the lemon hot, dry it, shave a thin layer of zest with a vegetable peeler and cut into fine strips. Squeeze out the juice.

3. 3.

   Wash parsley, shake dry, pluck the leaves and finely chop.

4. 4.

   Clean cauliflower, divide into florets and rinse. Cook the florets in lightly salted water covered for 8-9 minutes until tender.

5. 5.

   Meanwhile heat butter and olive oil in a pan. Stir breadcrumbs in until golden yellow.

6. 6.

   Add 1–2 tbsp lemon juice, zest and parsley to the breadcrumbs. Season with salt and pepper.

7. 7.

   Drain cauliflower, let it dry well and add to the pan, gently toss in the breadcrumb mixture. Sprinkle with chopped egg and serve. Pair with boiled potatoes or hearty whole‑grain bread.