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Cauliflower polonaise #2

Polonaise means Polish-style, and is the French term used in cooking to describe any dish topped with a garnish of crispy breadcrumbs and hard-boiled egg.
The breadcrumbs must be very crisp or they will go. soggy when spooned over the cauliflower.

ingredients

serves 4
1 cauliflower

dressing

3 tablespoons vegetable oil
1 tablespoon wine vinegar
1/2 teaspoon mustard powder
salt and freshly ground black pepper

to garnish

2 large eggs, hard-boiled
50 g (2 oz) margarine or butter
2 tablespoons dried white breadcrumbs
chopped parsley

method

. To make the dressing: combine all the ingredients in a screw-top jar
with salt and pepper to taste.

2. Heat the oven to 130C/250F/Gas V2. Put the cauliflower in boiling salted water and cook for 10-20 minutes, until the stalk is just tender when pierced. Drain thoroughly and keep warm in the oven.

3. Make the garnish: separate the yolks from the whites of the eggs. Chop whites finely, sieve yolks.

4. Melt the margarine in a frying-pan, add the breadcrumbs and fry over brisk heat, stirring, until golden brown and crisp.[T]

5. Transfer cauliflower to-a serving dish. Shake the dressing well to mix and pour it over. Carefully turn the cauliflower in the dressing, so it is evenly coated. Spoon the fried breadcrumbs evenly over the cauliflower, then arrange the chopped egg white and sieved yolk decoratively on top. Sprinkle with parsley and serve at once.

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