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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