This recipe can be prepared with cauliflower, broccoli or a mix of both. Toss in a little parmesan cheese for some extra flavor.
1 head cauliflower, about 1 1/2 pounds
4 cups water
Salt to taste
1 hard-cooked egg, peeled and chopped fine
¼ teaspoon cumin
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons fresh bread crumbs
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
Trim away and discard the core of the cauliflower. Break into flowerets. Add the pieces to a saucepan with water and salt. Bring to a boil and simmer for 10 minutes or until tender. Do not overcook. Drain, keep warm.
Blend the egg and the cumin.
Heat olive oil and butter in a nonstick skillet large enough to hold the flowerets in one layer. Add the flowerets, tossing and stirring briefly until the pieces start to take on color. Add the egg mixture, bread crumbs salt and pepper. Toss and stir briefly. Sprinkle with chopped parsley. Serve immediately.
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