Serving size: Serves 6
Cuisine type: French, Modern Australian
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Side dish
Favourite flavours: Easy recipes

Australian House & Garden recipe for baby cauliflower with polonaise.

INGREDIENTS

2-3 baby cauliflowers
80g butter
2 slices sourdough, cubed
2 free-range eggs, hard boiled, peeled and chopped finely
1/3 bunch parsley, leaves picked and chopped

METHOD

1 Slice cauliflower into 4 'spears' per head (retain as much stem as possible). Parboil cauliflower in salted simmering water, about 8mins. Drain (refresh in ice water if preparing in advance) and place upright in an oven-proof bowl.

2 Meanwhile, preheat a heavy-based frypan over medium heat. Add butter, swirling in pan until frothy and nut brown. Add bread then immediately remove from heat and turn out into a bowl. Season with salt and set aside.

3 Just before serving, reheat cauliflower in a hot oven (220°C/200°C fan) for 5mins. Top with crumb mix then scatter with chopped egg and parsley.