In the Kitchen: Cauliflower à la Polonaise

Loving the kitchen equipment and utensils


This side dish is as easy as it is memorable. The trick is sautéed bread crumbs in butter. The vegetables are blanched in salted boiling water until fork tender. The drained vegetables are mixed with warm toasted bread crumbs. Parmesan is added at the end, off heat.

The texture of the breadcrumbs mimics the mouthfeel of the Parmesan cheese, something that would not occur if Parmesan alone were used, i.e., it would melt. This method has a long history; it is a French technique, “in the manner of Poland.” Chopped hard cooked eggs and parsley can also be added. If using Brussels sprouts, dried cranberries or roasted chestnuts are a welcome addition. It works with almost all members of the cruciferous (cabbage) and other vegetables with a bit of a bite. Have fun with this; make it your own.


1 head of Cauliflower
1 stick of butter (or…

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