Mike Van de Elzen: Cauliflower Polonaise

The Sunday Session with Francesca Rudkin

Cauliflower Polonaise

Cook time: 30 minutes

Prep time: 20 minutes

Serves- 4-6

1 head cauliflower

2 tbsp sunflower oil

2 tbsp butter

1 cups panko bread breadcrumbs

6 tbsp sunflower oil

3 hard boiled eggs, peeled and chopped

1 lemon

1 cup parsley, chopped

1 cup finely grated parmesan

Sea salt and pepper

Optional chopped thyme and basil

Start by bringing a large pot of salted water to the boil.

Break the cauliflower into 8 pieces and carefully drop into the water, boil for 4 minutes. Remove and chill in iced water before draining.

Heat a large cast-iron pan over a med-hot heat. Add the 6 tbsp of oil followed by the bread crumbs and a touch of salt. Continue to sauté until the crumbs are golden. Remove and place into the a large bowl, clean and reheat the pan.

Cut the cauliflower into smaller pieces and fry in the pan with the remaining oil and butter. Continue to sauté until the cauliflower starts to colour. Add in the breadcrumbs along with the chopped eggs, parsley, parmesan, pepper and the juice of a lemon to finish.

Serve.

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