Moosewood: Cauliflower with Polonaise Topping

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* Exported from MasterCook Mac *

 

Cauliflower with Polonaise Topping

 

Recipe By : Moosewood Restaurant New Classics page 121

Serving Size : 4 Preparation Time :0:00

Categories : Side Vegetables * checked

 

Amount Measure Ingredient -- Preparation Method

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

8 cups cauliflower florets -- *

2 tablespoons butter or extra-virgin olive oil

2 garlic cloves -- minced or pressed

2/3 cup bread crumbs -- **

- preferably whole wheat

1 hard-boiled egg -- peeled and chopped

- (optional)

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh tarragon

- (1 teaspoon dried)

1 tablespoon chopped fresh chives

1 tablespoon Dijon mustard

1/2 teaspoon salt

ground black pepper to taste

 

* Two pounds of cauliflower will yield about 8 cups of florets.

 

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

bread in a blender or food processor.

 

At Moosewood, we find many ways to use cauliflower: in marinated

vegetables, creamy pasta dishes, Indian curries, chunky soups. Here

we top it with zesty, herbed bread crumbs and serve it as a fancy

side dish.

 

An easy method for cutting cauliflower: Place the head stem side up

on a cutting board. Pull away the leaves on the underside of the

cauliflower, cut around the large core, and remove it. Once the core

is removed, with a sharp paring knife, cut the desired size of

florets by cutting the branches from the inside of the cauliflower.

 

Serves 4 to 6

Total time: 35 minutes

 

Steam or blanch the cauliflower florets in salted boiling water 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.

 

PER 6-OUNCE SERVING: 106 CALORIES, 4.2 G PROTEIN, 5.2 G FAT, 12.8 G

CARBOHYDRATES, 2.6 G SATURATED FATTY ACIDS, 10.3 MG CHOLESTEROL,

363.1 MG SODIUM, 4.7 G TOTAL DIETARY FIBER

 

 

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Per serving (excluding unknown items): 99 Calories; 3g Fat (25%

calories from fat); 4g Protein; 14g Carbohydrate; 53mg Cholesterol;

485mg Sodium

Food Exchanges: 1 Starch/Bread; 1/2 Fat

 

 

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