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Ingredients
1 head cauliflower, about 2 pounds
salt and freshly ground pepper to taste
¼ cup milk
2 tablespoons butter
1 hard cooked egg, peeled and chopped fine
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
8 grams carbs; 54 milligrams cholesterol; 111 calories; 2 grams monosaturated fat; 4 grams saturated fat; 8 grams fat; 3 grams fiber; 393 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the cauliflower, break the head into florets, and place them in a saucepan. Cover with water. Add the salt and the milk. Bring to a boil, and simmer for 10 minutes or until tender. Do not overcook. Drain and keep warm.
- Step 2
Heat the butter in a nonstick skillet and add the cauliflower pieces. Toss and stir until the pieces start to brown lightly. Add the chopped egg, parsley, salt and pepper to taste. Toss and stir. Serve immediately.
Private Notes