Blanching: Heat the water and lemon juice to a boil in a large pot.
2
Add the cauliflower florets to the pot. Cover and cook at a rapid boil until fully cooked. Test doneness by piercing the stem end of the floret with a paring knife.
3
**Shock the cauliflower in ice water. Drain and hold at or below 41°F (5°C) until service.
4
Finishing: Bring a pot of water large enough to hold a strainer to a boil.
5
Melt the butter in a sauteuse. Add the bread crumbs and cook until lightly browned.
6
Place the cauliflower in the strainer and lower into the boiling water to reheat.
7
Drain the cauliflower and toss with the butter and toasted bread crumbs. Add the eggs, parsley, and seasoning and mix well.
Nutrition Information
Calories
105
Fat (g)
7
Protein (g)
3
Carbohydrate (g)
7
Cholesterol (mg)
54
Sodium (mg)
339
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
“Polonaise” means Polish style. When this term is used with vegetables, it means that they are finished with butter and bread crumbs.