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Cauliflower Polonaise recipe image

Print Cauliflower Polonaise

Cauliflower is given a delectable topping of grated eggs, buttery toasted breadcrumbs, capers and fresh parsley. Broccoli could be used here in place of cauliflower – or try a combination of the two.


  • 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


  1. Cook 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.
  2. Grate 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.
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