Cauliflower Polonaise

Ingredients

• 1 head cauliflower, about 1 1/2 pounds
• 4 cups water
• Salt to taste
• 1 hard-cooked egg, peeled and chopped fine
• ¼ teaspoon cumin
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons fresh bread crumbs
• Freshly ground pepper to taste
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    156 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 61 milligrams cholesterol; 265 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. Blend the egg and the cumin.
3. 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.

20 minutes