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© Pertramer/CVS-Verlag
Home Food & Drinks Recipes Cooking Cauliflower Polonaise

Cauliflower Polonaise

Vegetables
Vegetarian

Sepp Schellhorn says: "If I could make a wish, I want this to be my very last meal. I really love cauliflower and broccoli more than anything."

"You have to love the people you cook for," says Sepp Schellhorn and perhaps that is the true recipe for the success, continuity and specialness of the hotel and restaurant at Goldegg on the Lake in Austria.

Polish-style cauliflower

Ingredients
1 medium-sized head of cauliflower
salt
150 g butter
70 g breadcrumbs
1 teaspoon(s) garlic, finely chopped
1 teaspoon(s) thyme, chopped
1 teaspoon(s) organic lemon zest
1 teaspoon(s) capers, chopped
2-3 medium-sized eggs
2 tablespoon(s) chives, finely chopped
  • Remove the outer leaves and stalk from the cauliflower. Cook the cauliflower head in a saucepan filled with heavily salted water until tender (about 15 min).
  • Melt the butter in a frying pan. Add the garlic, thyme, lemon zest, capers and parsley and sauté. Then add the breadcrumbs and continue to fry until the crumbs take on colour.
  • Boil the eggs for 10 minutes, rinse with cold water, leave to cool and chop finely.
  • Put the warm cauliflower on a platter and pour the buttery breadcrumb mixture over it. Arrange the finely chopped eggs on top and garnish with chives.
© Pertramer/CSV-Verlag

Schellhorn's Generation Cookbook

The German-language book has photos by Ingo Petramer and text by Christian Seiler. 
400 pages
CSV – Christian Seiler Verlag 2017.

Available at www.shopderseehof.at

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