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Cauliflower with Eggs, Capers and Lemon
In classic French cooking, “à la polonaise” refers to a garnish of breadcrumbs, chopped hard-cooked egg, butter and parsley; cauliflower commonly receives this treatment. In this recipe, we lighten things up—but retain the essence of chou-fleur à la polonaise—by using fruity olive oil instead of butter and panko breadcrumbs that toast up crisp and airy. Briny capers and lemon also add lots of spark. Serve this as a side or as a light meal with a simple green salad alongside.
pound head cauliflower, trimmed and cut into 1-inch florets
cup plus 2 tablespoons extra-virgin olive oil, divided, plus more to serve