Chou-Fleur Persillé (Cauliflower With Egg and Parsley)

Recipe by threeovens
READY IN: 20mins
SERVES: 4
YIELD: 4 portions
UNITS: US

INGREDIENTS

Nutrition
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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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