Cauliflower with Egg and Parsley
- Active Time 10m
- Total Time 25m
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.
- 2 hard-boiled egg yolks
- 2 tablespoons chopped parsley
- 1/4 cup butter
- 2 ounces fine stale breadcrumbs
- 1 cauliflower, about 1 3/4 pounds, cut into small florets
- Salt and freshly ground pepper
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.
nutrition information per serving
238 calories; 15g total fat; 137mg cholesterol; 188mg sodium; 21g carbohydrates; 5g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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