Chou-Fleur Persillé (Cauliflower With Egg and Parsley)

A nice side dish for any kind of chops.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 portions

Ingredients

• 1 3⁄4 lbs cauliflower (one small head)
• 4  cups water
•  salt & freshly ground black pepper
• 1⁄4 cup milk
• 1  egg, hard-boiled, peeled and put through a sieve
• 5  tablespoons butter
• 2  tablespoons fresh parsley

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.