Categories: Sides

Ingredients

• 1 head cauliflower, cored, broken into small florets, washed and well drained
• 3 large eggs, beaten
• 2 tbsp heavy cream
• 1/2 cup grated Parmigiano-Reggiano
• 4 tbsp finely chopped fresh parsley
• Kosher salt and black pepper
• 2 tbsp olive oil

Directions

1. Bring a large pot of salted water to a rolling boil over high heat. Plunge the cauliflower into the water and cook for 2 minutes. Drain in a colander and run under cold water to cool cauliflower quickly. Set aside.

2. Whisk together the eggs and heavy cream in a large bowl. Add the Parmigiano, 2 tbsp of the parsley, and salt and pepper. Add the cauliflower to the egg mixture gently turning the florets so that the egg mixture seeps into the crevices.

3. Heat the olive oil in a large nonstick skillet over medium heat. When the pan is hot enough to cook a drop of egg, give the cauliflower a final toss in the egg mixture. Transfer the cauliflower to the hot skillet using a slotted spoon. Drizzle the remaining egg mixture over the florets. When the egg begins to set, about 2 minutes, turn the cauliflower pieces using tongs. Cook the florets until lightly browned on all sides, about 5 minutes total. Transfer to a serving platter, garnish with the remaining 2 tbsp parsley and serve warm or at room temp.

Email to a friend | Print this recipe | Back