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Cauliflower with Egg and Parsley

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Source: The Heritage of French Cooking

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Active Time:  10 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

Introduced into France by the Italians at the end of the Renaissance period, cauliflower became popular only at the time of the Sun King, Louis XIV, in the seventeenth century, as shown by this recipe from Le Cruisinier Francois, a cookbook written by La Varenne during the rein of the Sun King. Today, France is the second-largest producer of cauliflower after Italy, and cauliflower is one of our most widely consumed vegetables. It has become a specialty in Brittany and, thanks to the difference in climate between the North and the South of the country, it is grown all year round.

RECIPE INGREDIENTS

2 hardboiled egg yolks

2 tablespoons chopped parsley

1/4 cup butter

2 ounces fine stale bread crumbs

1 cauliflower, about 1 3/4 pounds, cut into small florets

Salt

Freshly ground pepper

Cauliflower with Egg and Parsley Recipe at Cooking.com

DIRECTIONS

Push the egg yolks through a medium grater. Mix with the chopped parsley.

Melt the butter in a 9 1/2 inch nonstick skillet. Add the breadcrumbs and brown in the hot butter; reserve.

Bring water to a boil in the bottom of a steamer. Season the cauliflower florets with salt. Place in the steamer basket and steam, covered, for about 15 minutes, until the cauliflower is just soft.

Arrange the cauliflower in a serving dish. Sprinkle with the egg yolk and parsley mixture and the breadcrumbs. Season with pepper and serve immediately.

This cauliflower is served with steamed or roast fish, pan-fried or roasted white meats.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

238

Fat. Total:

15g

Fiber:

Carbohydrates, Total:

21g

Sodium:

188mg

% Cal. from Fat:

57%

Cholesterol:

137mg

Protein:

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