Cauliflower Polonaise Recipes

CAULIFLOWER POLONAISE

Steps:

• Preheat oven to 425F.
• 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.
• Stir in 1 tablespoon of the melted butter, 1 ½ tablespoon of the breadcrumbs, and the eggs, capers, garlic, oil, salt, and pepper. Transfer into a large, oval gratin baking dish.
• In a small bowl, stir together the remaining breadcrumbs and remaining 1 tablespoon of butter, and sprinkle over the top.
• Roast the cauliflower until golden brown on top, about 10 minutes. Sprinkle with parsley and serve warm.

CAULIFLOWER POLONAISE

Steps:

• Break cauliflower into flowerets.
• Cook in boiling water or steam until tender, drain.
• Heat margarine until lightly browned; stir in breadcrumbs, basil, parsley and seasoning.
• Spoon over hot cauliflower and serve.

CAULIFLOWER BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 2 tablespoons butter in a large pot over medium heat. Add the onion, garlic, rosemary and pepper flakes, then cook, stirring, until fragrant, about 3 minutes.
• Meanwhile, drop the pasta into the boiling water and cook for a couple minutes under the recommended time.
• Add the tomato paste and cauliflower to the onions, then stir to combine. Continue to cook, stirring, until the cauliflower begins to caramelize and the tomato paste has cooked down, 6 to 7 minutes.
• Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, pasta water, pecorino and remaining 2 tablespoons butter to the pot with the sauce. Stir and toss until totally combined.
• Add the cream and season to taste. Serve topped with fresh basil and a little more pecorino.

CAULIFLOWER POLONAISE

Steps:

• Trim away and discard the core of the cauliflower. Break into flowerets. Add the pieces to a saucepan with water and salt. Bring to a boil and simmer for 10 minutes or until tender. Do not overcook. Drain, keep warm.
• Blend the egg and the cumin.
• Heat olive oil and butter in a nonstick skillet large enough to hold the flowerets in one layer. Add the flowerlets, tossing and stirring briefly until the pieces start to take on color. Add the egg mixture, bread crumbs, salt and pepper. Toss and stir briefly. Sprinkle with chopped parsley. Serve immediately.

CAULIFLOWER POLONAISE SOUP

Steps:

• Quarter the cauliflower so you can easily cut out the thick central stem. Chop the remaining cauliflower roughly.
• Melt the butter for the soup in a large saucepan. When it bubbles, add the onion and soften over a gentle heat for a few mins, stirring regularly. When it looks translucent, add the cauliflower, cover the pan and cook for a further 5-6 mins, shaking the pan once or twice.
• Add the milk, raise the heat slightly and simmer, partially covered, for 20 mins until the cauliflower is soft enough to purée easily. Let stand for 5-10 mins, then liquidise in batches in a blender or food processor. You can make ahead to this point: leave to cool and refrigerate for up to a day or freeze for up to a month.
• To make the garnish, boil the eggs for 8-9 mins, drain and leave to cool. Cube the bread and process to crumbs. Melt a knob of butter in a large frying pan, add the crumbs and fry over a medium heat until golden brown. Keep moving the crumbs to colour them evenly, adding the second knob of butter if the bread soaks up the first. Tip the crisped crumbs onto kitchen paper, shake over a pinch of salt.
• Shell and halve the eggs. Separate yolks from whites and push through a sieve or chop both very finely.
• To serve, add the cream or extra milk to the soup, reheat and check the seasoning. Mix crumbs, egg yolks and whites with the chopped parsley. Ladle the soup into six warm bowls and sprinkle about 1 tbsp of the garnish in the middle of each, leaving a nice clean band around the edges. Pass the remaining garnish round at the table.

CAULIFLOWER POLONAISE

Steps:

• In a large saucepan place whole cauliflower, water and salt. Bring to a boil reduce heat to low, cover and simmer for 20 minutes or until crisp-tender. Drain and keep warm.In a small saucepan sauté bread crumbs in butter or margarine until golden. Sprinkle with lemon juice and salt and pepper to taste. Keep warm.In a small bowl combine eggs, parsley and salt and pepper to taste.To serve, place cauliflower on a heated platter. Sprinkle with bread crumbs and surround with egg mixture.