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 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. 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.
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.
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 amount of 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.
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.
As with all recipes, have all your ingredients ready before tacking your recipe.
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.
Cauliflower and Goat Cheese Gratin
Roasted Cauliflower Soup
Roasted Cauliflower with Lemon Dressing
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