For ➍1 laurel leave
3+1 tbs butter
1 cauliflower (about 500 g)
salt & pepper
4 eggs*
4 tbs chopped dill
4 tbs bread crumbs
Boil eggs hard, peel and set apart. Fill a casserole with enough water to cover the cauliflower. Add salt and a laurel leave. Boil for 10 m. Drain the cauliflower and separate into florets.
Melt butter in a frying pan. Lightly brown cauliflower florets. Add salt and pepper to taste.
Meanwhile, melt some butter and brown bread crumbs. Spread over paper towel to drain excess fat.
Arrange cauliflower florets on a serving dish.
Sprinkle with chopped boiled eggs, dill and buttered bread crumbs.
Serve with salted boiled potatoes and veal or as a starter.
Melt butter in a frying pan. Lightly brown cauliflower florets. Add salt and pepper to taste.
Meanwhile, melt some butter and brown bread crumbs. Spread over paper towel to drain excess fat.
Arrange cauliflower florets on a serving dish.
Sprinkle with chopped boiled eggs, dill and buttered bread crumbs.
Serve with salted boiled potatoes and veal or as a starter.
*Make this a vegetarian dish by adding sour cream instead of eggs.
Cauliflower is one of the main agricultural products of Poland, with more than 250,000 tonnes a year. It was introduced by a duchess of Bari turned queen of Poland in 1517, Bona Sforza. Bored by the Polish diet, she imported cauliflower, celery, leeks, asparagus, lettuce and artichokes into cultivation.
