Summary

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

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Instructions

1. Cook the cauliflower cut into florets in plenty of salted water over medium heat for approx. 10-15 minutes until al dente.
2. 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.
3. Put the well-drained cauliflower into the crumbly butter and carefully turn it a few times.
4. To serve, best place on a warmed plate, sprinkle with the chopped eggs, pepper and chopped parsley and serve hot.