Cauliflower Polonaise
Giangi's Kitchen
Giangi's Kitchen

Cauliflower Polonaise

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  • 1 large head of cauliflower, trimmed and cut into large florets
  • 1/2 lemon
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons fresh breadcrumbs, devided
  • 2 large hard cooked eggs
  • 1 tablespoon drained capers
  • 1 samll garlic clove, minced
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black ground pepper
  • 2 tablespoons finely chopped fresh Italian parsley


    1. Preheat oven to 425F.

    2. Bring a large saucepan of water to a boil over high heat. Add the cauliflower and lemon wedge. Lower the heat and simmer until tender, about 10 minutes.
    Drain, blot dry and transfer to a large bowl. Toss the lemon.

    3. Stir in 1 tablespoon of the melted butter, 1 ½ tablespoons of the breadcrumbs, and the eggs, capers, garlic, oil, salt and pepper. Transfer into a large, oval gratin baking dish.

    4. In a small bowl, stir together the remaining breadcrumbs and remaining 1 tablespoon of butter, and sprinkle over the top.

    5. Bake until golden brown on top, about 10 minutes. Sprinkle with parsley and serve warm.


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