Cauliflower w/Polonaise Topping - Moosewood New Classics

[Guest guest]

A attempt to atone for my last two posts that had no recipes in em. BAD -

we're not supposed to do that. I promise, list mom, to do better in

future. This is from that new $40 book! (I am wondering if I will

keep it .....)

 

brenda

 

* Exported from MasterCook *

 

Cauliflower w/Polonaise Topping

 

Recipe By :Moosewood Restaurant New Classics - by: The Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories : Cauliflower

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups cauliflower florets*

2 tablespoons butter -- or extra-virgin

olive oil

2 cloves garlic -- minced or pressed

2/3 cup bread crumbs -- preferably whole

wheat**

1 chopped hard boiled egg -- optional

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh tarragon

or 1 teaspoon dried

1 tablespoon Dijon mustard

1/2 teaspoon salt

ground black pepper -- to taste

 

* Two pounds of cauliflower = about 8 cups

 

** Pulverize stale or lightly toasted whole wheat, sourdough, or rye bread

in a blender or food processor.

 

Steam or blanch the cauliflower florets in salted boiling until tender, 5

to 8 minutes. Drain and set aside

 

Meanwhile, warm the butter or oil in a large 12-inch skillet and saute the

garlic and bread crumbs for 3 to 4 minutes, until the crumbs are

golden. Mix the hard-boiled egg, if using, into the bread crumbs. Add the

parsley, tarragon, chives, Dijon, and salt and mix well. Add the drained

cauliflower florets to the skillet, toss with the seasoned bread crumbs,

and add pepper to taste. Serve immediately. Serves 4 to 6.

 

Nutrition according to Moosewood per 26-ounce serving: 106 calories, 4.2 g

protein, 5.2 g fat, 12.8 g carbos, 2.6 g saturated fatty acid, 10.3 mg

cholesterol, 363.1 mg sodium, 4.7 g total dietary fiber.

 

Typos by Brenda Adams <badams007

 

 

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NOTES : A fancy side-dish: cauliflower topped with zesty, herbed bread crumbs.