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Vegetarian, Northern, Eastern and Western France

Polish style cauliflower with steamed potatoes

Polish style cauliflower is a vegetarian dish for 4 people, ready in 40 minutes, easy to make, and costing €1.50 per serving. Steamed cauliflower is topped with brown butter breadcrumbs, chopped hard boiled eggs and parsley, and served alongside steamed potatoes. The key is the butter, which you need to watch closely so it turns brown without burning.

Tonight, Polish style cauliflower, topped with brown butter, golden breadcrumbs and hard boiled eggs, with steamed potatoes.

Polish style cauliflower with steamed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Polish style cauliflower plays on the contrast between soft steamed cauliflower and crunchy breadcrumbs cooked in brown butter. Chopped hard boiled eggs add richness, parsley adds freshness, and a squeeze of lemon brightens the whole dish. It's a simple recipe that offers a nice change from the usual cauliflower gratin.

This is a great weeknight dinner for meatless nights, quick to put together since everything steams at the same time. Kids tend to like the combination of cauliflower, eggs and potatoes, milder in flavor than a cheesy gratin. You can also serve it on a Sunday as a side to roast meat, or as a light main course on its own.

The ingredients

4 people

Fruits and vegetables

  • Cauliflower 1
  • Potatoes 800 g
  • Parsley 1 bunch
  • Lemon 1

Dairy

  • Eggs 4
  • Butter 80 g

Pantry

  • Breadcrumbsoften in the pantry 60 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Steam the potatoes. 25 min

    Keep them covered so they stay hot.

  2. Cut the cauliflower into florets and steam or boil them in salted water. 12 min

    Don't overcook them, they should stay firm to the bite.

  3. Hard boil the eggs, peel them and chop them roughly. 10 min

    Rinse them under cold water, the shell comes off easily.

  4. Melt the butter in a pan until it turns brown, add the breadcrumbs and cook until golden. 4 min

    Stir constantly, the breadcrumbs brown very fast.

  5. Plate the cauliflower, top with the brown butter breadcrumbs, scatter the chopped eggs and parsley on top, and serve with the potatoes.

    A squeeze of lemon over everything brightens the flavor.

Our tips to get it right

  • Cut the cauliflower into evenly sized florets so they all cook at the same rate.
  • Chop the hard boiled eggs roughly rather than finely, to keep some texture in every bite.
  • Make the brown butter breadcrumbs last, right before serving, so they stay crisp.

The variations

  • Swap regular breadcrumbs for panko for an even crunchier topping.
  • Stir chopped capers into the brown butter for a more traditional, tangy touch.
  • For kids, serve the butter and breadcrumbs on the side, some prefer plain cauliflower with the eggs.

What to serve it with

  • A well dressed green salad
  • A glass of homemade lemonade
  • Grilled country bread

Storage

Store leftovers separately in sealed containers in the fridge for up to 2 days. Reheat the cauliflower and potatoes by steaming or pan frying, and make a fresh batch of breadcrumbs rather than reheating the old ones, which lose their crunch. This dish doesn't freeze well because of the hard boiled eggs and potatoes.

Questions about this dish

Can you replace the butter with olive oil?

Yes, but you'll lose the nutty flavor that brown butter gives this dish. If you need to for a dairy issue, use a flavorful olive oil and toast the breadcrumbs in it the same way.

Can you make this dish ahead of time?

You can steam the cauliflower and potatoes and hard boil the eggs several hours ahead and keep them in the fridge. Make the brown butter breadcrumbs at the last minute, right before serving, so they stay crisp.

How do you know the butter is browned and not burnt?

Brown butter turns an amber color and smells like toasted hazelnuts. It can turn black very quickly, so take the pan off the heat as soon as you see that color appear.

What kind of breadcrumbs work best for this dish?

Regular breadcrumbs, fine or medium, work perfectly well. You can also use panko breadcrumbs if you want a crunchier result.

How long does it take to make a Polish style cauliflower with steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Polish style cauliflower with steamed potatoes?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Polish style cauliflower with steamed potatoes cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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