Chou-Fleur Persillé (Cauliflower With Egg and Parsley)

• cauliflower↗1 3⁄4 lbs

  one small head

• water↗4 cups
• salt & freshly ground black pepper
• milk↗1⁄4 cup
• egg↗1

  hard-boiled, peeled and put through a sieve

• butter↗5 tablespoons
• fresh parsley↗2 tablespoons

Step-by-step instructions

1. 1

   Cut cauliflower into flowerets and discard core. Heat water in a saucepan and season with salt. Add milk and cauliflower and boil and simmer 10 minutes until tender. Drain.

2. 2

   Prepare egg and set aside.

3. 3

   In a skillet heat 1 tablespoon butter and add cauliflower. Toss briefly until cauliflower begins to change color. Remove to a serving dish.

4. 4

   Heat the remaining 4 tablespoons butter and add sieved egg, salt and pepper to taste. Pour over cauliflower, then garnish with parsley. Serve immediately.