Page title and description
- cauliflower or Romanesco florets
- 60g butter
- 2 hard boiled eggs, shelled
- 2 tbsp fresh parsley, chopped
- 30g white breadcrumbs
- 120g butter
- 1 tbsp capers, chopped
Prep time: 10 min
Cooking time: 15 min
Step 1Cook the cauliflower lightly in boiling salted water for a few minutes. Make sure that there is still some bite in the cauliflower and it is well drained. Fry the florets in the 60g of butter until golden. Arrange in a warm serving dish.
Step 2Grate the eggs and mix with parsley. Fry the crumbs in the butter until golden brown. Scatter the egg/parsley mix over the cauliflower with the capers. Pour the butter and crumb mix over the top.