1.5 kg cauliflower
2 juice of lemons
150 g white breadcrumbs
200 g butter
3 sieved hard-boiled eggs
chopped parsley
2 juice of lemons
150 g white breadcrumbs
200 g butter
3 sieved hard-boiled eggs
chopped parsley
method
1. Trim away the outer leaves, retaining some of the inner tender leaves; hollow out the stem to a depth of 2 cm, then wash in cold salted water.
2. Place into boiling salted water containing the lemon juice, reboil, skim and simmer for 8 minutes, keeping the cauliflower firm.
3. Drain well, Shallow fry 150 g white breadcrumbs in 200 g butter until golden, toss in 3 sieved hard-boiled eggs and chopped parsley and pour over the cauliflower when serving.
2. Place into boiling salted water containing the lemon juice, reboil, skim and simmer for 8 minutes, keeping the cauliflower firm.
3. Drain well, Shallow fry 150 g white breadcrumbs in 200 g butter until golden, toss in 3 sieved hard-boiled eggs and chopped parsley and pour over the cauliflower when serving.
serving amount
serves 10
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