Chou-Fleur Persillé (Cauliflower With Egg and Parsley)

A nice side dish for any kind of chops.
- Ready In:
- 20mins
- Serves:
- Yields:
- Units:
1
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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
- 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.
- Prepare egg and set aside.
- In a skillet heat 1 tablespoon butter and add cauliflower. Toss briefly until cauliflower begins to change color. Remove to a serving dish.
- 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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RECIPE MADE WITH LOVE BY
@threeovens
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@threeovens
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"A nice side dish for any kind of chops."
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