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Cauliflower Polonaise

Salad.Dominion's picture
Ingredients
  Cauliflower 1 Medium
  Salt To Taste
  Oil vinegar dressing/Prepared dressing 6 Tablespoon
  Hard cooked eggs 2 , finely chopped
  Fresh parsley 2 Tablespoon, chopped
  Freshly ground pepper To Taste
  Butter/Margarine 1⁄4 Cup (4 tbs)
For topping
  Fresh bread crumbs 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), crushed (Small Clove, If Desired)
Directions

GETTING READY
1) Split cauliflower into flowerets.

MAKING
2) In a medium saucepan pour water 2 inches deep and boil.
3) Add cauliflower and flowerets with salt to the boiling water.
4) Boil for 2 minutes. Drain and keep aside at room temperature.
5) In a medium bowl pour dressing.
6) Add hard-cooked eggs, parsley, salt, and pepper to it.
7) Add cooked cauliflower and flowerets and toss with dressing.
8) To prepare the topping, in a large skillet melt butter or margarine.
9) Add breadcrumbs and garlic, stir-fry until golden brown, stirring frequently.
10) Prepare cauliflower salad and topping several hours before serving.
11) Chill until serving time.

SERVING
12) Place cauliflower salad in a serving dish and sprinkle with topping.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cauliflower
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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