Chrissis Cauliflower with Herbs – Lemon – Crumbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 lemon (s), untreated
- 1 cauliflower
- 1 bunch parsley
- 2 teaspoons coriander, ground
- 30 g butter
- 6 tablespoon breadcrumbs
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- First wash the lemon with hot water and dry it well. Rub the peel with a fine grater and set aside. Now halve the lemon, squeeze out the juice and collect it.
- In a large saucepan, bring the water and salt to the boil together with the lemon juice.
- Wash and clean the cauliflower and cut into small florets. Cut the stem into smaller pieces. Wash, drain and finely chop parsley without stalks.
- Add cauliflower florets and pieces of stalk to the boiling water and cook over medium heat for about 10-12 minutes until al dente. In between, make a cooking test with a sharp knife! Then pour over a sieve and allow to drain.
- In the meantime, melt the butter in a pan, mix in the breadcrumbs and coriander and fry briefly. Add lemon zest and parsley and roast briefly as well. Season to taste with salt and freshly ground pepper.
- Finally mix in the drained cauliflower and serve immediately.
- Boiled potatoes taste great with them. Baked potatoes are also delicious.
- Total (without potatoes) 9 p. With 2 servings per serving 4.5 p.
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