1 Divide your cauliflower head into small bouquets (florets) then wash them in cold water with a dash of vinegar and dry them.
2 In a large pot pour your cauliflower bouquets, add cold water to cover then bring to a boil and keep it for 2 minutes (blanch), then put them under cold water to cool, when they are cold drain them and set aside.
3 Put your pot back with water to boil, salt with coarse salt and put a piece of hard bread* in your cooking then at boiling point pour in your cauliflower and let cook 4 to 6 minutes (depending on your taste) testing them with the tip of a knife.
4 Meanwhile take a large earthenware or porcelain dish and butter it well, then turn on your oven to 150°(th5).
5 Drain your cauliflower, and arrange them nicely in your buttered dish, salt and pepper with the mill, then sprinkle them with the chopped hard-boiled eggs and put them in the middle of the oven for 5 minutes.
6 In a large pan, melt your butter, then when it becomes almost "hazelnut" colored (light ochre) quickly add your breadcrumbs, just give a turn of the pan, then off the heat add your chopped parsley and pour boiling over your cauliflower bouquets a dash of vinegar and a good grind of pepper mill and enjoy without waiting.
You can also execute this
same recipe with asparagus, beets, or chard ribs.
*In the "typical" recipe only the cooked yolks are used to make a "Polish" but what to do with the whites then? (smiles).
* The stale bread crumb helps reduce the somewhat overwhelming smell of cauliflower when cooking.
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