Name: Chou-Fleur Persillé (Cauliflower With Egg and Parsley)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 portions, 4 serving(s)
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

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Recipe by threeovens

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Chou-Fleur Persillé (Cauliflower With Egg and Parsley) created by Lori Mama

A nice side dish for any kind of chops.

Ready In:: 20mins
Serves:
Yields:
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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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review by Lori Mama

1/15/2012

I must be truthful here and say, that the egg didn't seem to add anything to this dish, other than being visually appealing. We felt the cauliflower needed something else. Sorry I can't be more positive. Made for Photo Tag Game.

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photo by Lori Mama

1/15/2012

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creation by threeovens

3/15/2009

A nice side dish for any kind of chops.