Chou Fleur Persillé Cauliflower With Egg And Parsley Food

PARMESAN CAULIFLOWER AND PARSLEY SALAD

Steps:

• In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
• In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
• Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
• Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
• To assemble salad:
• Add parsley and cauliflower to the mushroom mixture, tossing to combine.

CHOU-FLEUR PERSILLé (CAULIFLOWER WITH EGG AND PARSLEY)

Steps:

• Cut cauliflower into flowerets and discard core. Heat water in a saucepan and season with salt. Add milk and cauliflower and boil and simmer 10 minutes until tender. Drain.
• Prepare egg and set aside.
• In a skillet heat 1 tablespoon butter and add cauliflower. Toss briefly until cauliflower begins to change color. Remove to a serving dish.
• Heat the remaining 4 tablespoons butter and add sieved egg, salt and pepper to taste. Pour over cauliflower, then garnish with parsley. Serve immediately.