Chou-Fleur Persillé (Cauliflower With Egg and Parsley)

“A nice side dish for any kind of chops.”
READY IN:
20mins
SERVES:
4
YIELD:
4 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cauliflower into flowerets and discard core. Heat water in a saucepan and season with salt. Add milk and cauliflower and boil and simmer 10 minutes until tender. Drain.
  2. Prepare egg and set aside.
  3. In a skillet heat 1 tablespoon butter and add cauliflower. Toss briefly until cauliflower begins to change color. Remove to a serving dish.
  4. Heat the remaining 4 tablespoons butter and add sieved egg, salt and pepper to taste. Pour over cauliflower, then garnish with parsley. Serve immediately.

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