Recipe Information

• Servings: 4
• Total Time: 45 minutes
• Difficulty: Easy

Ingredients

• For the Main Dish:
  • 1 whole cauliflower
  • 4 eggs
  • 1 tablespoon of capers
  • 2 slices of good quality bread
  • 2 sprigs of flat-leaf parsley
  • 50 g of farm butter
  • A pinch of fleur de sel (flower of salt)
  • Freshly ground black pepper

Instructions

1. Remove the green leaves surrounding the cauliflower and rinse it thoroughly.
2. In a large pot of lightly salted boiling water, submerge the cauliflower and cook for 20 to 25 minutes, until tender.
3. Toast the bread and grind it into coarse breadcrumbs.
4. Wash and chop the parsley finely.
5. Boil the eggs for 6 minutes, starting from boiling water.
6. Run the eggs under cold water before peeling them. Set aside.
7. Coarsely mash the soft-boiled eggs with a fork.
8. In a pan, melt the butter and add the breadcrumbs and capers, mixing well.
9. Place the hot cauliflower on a serving platter, pour the sauce over it, top with the mashed eggs, and sprinkle with parsley.
10. Season with black pepper before serving.

Notes

This dish pairs wonderfully with a light salad or sautéed greens to balance the flavors.

Recipe Tips

• Try to use fresh cauliflower for the best texture and flavor.
• For a twist, consider adding a touch of lemon zest to the egg sauce.

Nutritional Information

This recipe provides essential vitamins and minerals, including dietary fiber, protein, and healthy fats.

FAQs

1. Can I use frozen cauliflower?

Yes, you can use frozen cauliflower; just adjust the cooking time as needed.

2. How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

3. Can I make this recipe vegan?

Yes, you can substitute eggs with a plant-based alternative, like mashed tofu.

4. How do I know when the cauliflower is cooked?

The cauliflower should be tender when pierced with a fork but not mushy.

5. Can I add other vegetables to this dish?

Absolutely! You can add steamed carrots or peas for more color and nutrients.