Cauliflower Polonaise

"Simple, tasty way to serve cauliflower that lets the vegetable shine."
photo by a user photo by a user
Ready In:


  • 13 medium cauliflower
  • 1 teaspoon margarine
  • 1 13 tablespoons dry breadcrumbs
  • 14 teaspoon dried basil
  • 1 teaspoon parsley, chopped
  • 12 teaspoon Mrs. Dash seasoning mix, I use Original Blend


  • Break cauliflower into flowerets.
  • Cook in boiling water or steam until tender, drain.
  • Heat margarine until lightly browned; stir in breadcrumbs, basil, parsley and seasoning.
  • Spoon over hot cauliflower and serve.

Questions & Replies

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  1. Cauliflower Polonaise traditionally has chopped or grated hard boiled egg along with the buttery breadcrumbs. Perhaps call it something else if you're not including a key ingredient. I am not trying to sound arrogant but it is a bit misleading for some novice cooks or budding chefs. I am a Certified Red Seal Chef and yes, cauliflower polonaise is on the exam. You can always add ingredients to a classic dish to make it your own, but leave in the main ingredients. Just sayin'.
  2. This is a great recipe! Simple and very tasty. I'm not a huge cauliflower fan and my 7 year old step-daughter isn't either, but we both loved it! I did make a couple of changes based on what I had in the house. Instead of parsley and Mrs. Dash I used It's a Dilly seasoning and lemon pepper. I also added a little sale and some lemon juice to the cauliflower before I poured the mixture on top. Thanks again for sharing!


I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful. <br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise. <br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent. <br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public. <br><img src=>
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