Chou-Fleur à la Polonaise
A World of Good Eating (1951) features the following cauliflower preparation. This dish’s name implies that it is Polish in origin, but no other history is provided. It features boiled cauliflower, served with a buttery breadcrumb topping. It's a simple side dish that pairs well with meat dishes. Cauliflower, a versatile vegetable related to cabbage and kale, can be a tasty and nutritious side dish in many forms: boiled, roasted, fried, or as a rice substitute.
- 1 large cauliflower
- 1 tablespoon vinegar
- 1 cup dry breadcrumbs
- ½ cup butter
- 2 hard-boiled eggs
Wash and separate the cauliflower into six serving portions. Crisp in salted water for half an hour; then plunge into boiling salted water to which a tablespoon of vinegar has been added (to keep the color white). Cook, uncovered, for 20 minutes, or until tender then drain and remove carefully to a warm dish.
Brown the crumbs in the butter while the cauliflower is cooking. Pour these over the vegetables and garnish with chopped hard cooked eggs.
Asparagus may be served in the same way, and is very tasty.