Chou-Fleur Persillé (Cauliflower With Egg and Parsley)
A nice side dish for any kind of chops.
READY IN: 20mins
SERVES: 4
YIELD: 4 portions
UNITS: US
INGREDIENTS
Nutrition- 1 3⁄4
- 4cups water
- salt & freshly ground black pepper
- 1⁄4cup milk
- 1
- 5tablespoons butter
- 2tablespoons fresh parsley
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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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