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Cauliflower Polonaise

Prep time
30 mins
Side dishes | Vegetables
Special Diets

Adapted from The New Basics Cookbook, by Julee Rosso and Shelia Lukins


A delightful cauliflower dish full of protein and flavor.


4 Tunsalted butter
5 Tfresh breadcrumbs
1 hard cooked egg
2 Tparsley (minced)
1 head cauliflower (trimmed and cut into florets)
  salt (to taste)
  monterey jack or parmesan cheese (to taste)
  freshly ground black pepper (to taste)


Melt 2 T of the butter in small skillet and brown the breadcrumbs over medium heat (about 5 minutes). When finished, set aside.

Press the hard-boiled egg through a sieve, or chop until very finely minced. (A food processor will also work very well).

Combine the crumbs, egg and parsley in a small bowl and mix well. Set aside.

Bring large pot of water to a boil and add then cauliflower. Simmer until just tender, 6-8 minutes. Drain and pat dry.

Melt the remaining butter in a large skillet and lightly sauté the cauliflower until heated through (3-4 minutes). Season with salt and sprinkle with the reserved garnish. Toss to coat well. Serve immediately, with big helping of cheese and pepper.