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Chou-Fleur Persillé (Cauliflower With Egg and Parsley)

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:
Units:

ingredients

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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  1. Lori Mama
    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.
    Reply
  2. Lori Mama
    Chou-Fleur Persillé (Cauliflower With Egg and Parsley) Created by Lori Mama
    Reply
  3. threeovens
    A nice side dish for any kind of chops.
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