Cauliflower with Breadcrumbs and Egg

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 head cauliflower
Salt and pepper from the mill
100 g breadcrumbs, best freshly rated
3 large egg (s)
125 g butter
0.25 teaspoon ¼ lemon peel, untreated, grated
Nutmeg, grated
2 tablespoon parsley, chopped or other herbs

Instructions

Cook the cauliflower cut into florets in plenty of salted water over medium heat for approx. 10-15 minutes until al dente.
Hard boil the eggs, rinse in cold water and chop. Heat the butter in a wide pan and roast the breadcrumbs over medium heat until light brown, season with nutmeg, salt and the grated lemon zest.
Put the well-drained cauliflower into the crumbly butter and carefully turn it a few times.
To serve, best place on a warmed plate, sprinkle with the chopped eggs, pepper and chopped parsley and serve hot.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.