Cauliflower with Egg and Parsley

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.