Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.
1 head cauliflower
¼ cup milk
2 tablespoons butter
1 hard-cooked egg, peeled and finely chopped
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper
1. Trim cauliflower and break or cut into small florets. Put the florets in a saucepan and cover with water. Add a dash of salt and the milk. Bring to a boil and simmer for 10-15 minutes, or until cauliflower is tender. (Do not overcook.) Drain and keep warm.
2. Heat butter in a nonstick skillet, then add cauliflower. Toss and cook over medium heat until cauliflower pieces start to color.
3. Add egg, parsley and salt and pepper to taste. Toss together and serve warm.