📝 About This Recipe
A beloved German comfort food classic, 'Blumenkohl mit Semmelbröseln' transforms the humble cauliflower into a gourmet experience with nutty browned butter and crispy toasted breadcrumbs. This dish is a staple of German home cooking, prized for its contrast between the tender, creamy cauliflower and the savory, crunchy topping known as 'Polonaise.' It is elegant enough for a Sunday roast yet simple enough for a weeknight vegetarian main.
🥗 Ingredients
The Cauliflower
- 1 large head Fresh Cauliflower (leaves removed, stem trimmed)
- 1 tablespoon Sea Salt (for the boiling water)
- 1 teaspoon Granulated Sugar (helps maintain the white color)
- 1 tablespoon Lemon Juice (prevents discoloration)
- 1/4 cup Whole Milk (adds a subtle creaminess to the florets)
The Butter Crumb Topping
- 100 grams Unsalted Butter (high-quality European-style preferred)
- 3/4 cup Fine Breadcrumbs (plain Semmelbrösel or Panko for extra crunch)
- 1 piece Hard-boiled Egg (peeled and very finely chopped)
- 3 tablespoons Fresh Flat-leaf Parsley (finely chopped)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Ground Nutmeg (a classic German pairing for cauliflower)
👨🍳 Instructions
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1
Begin by preparing the cauliflower. Remove the green outer leaves and trim the bottom of the stem. You can cook the head whole for a dramatic presentation or break it into large, uniform florets for faster cooking.
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2
Place the cauliflower in a large bowl of cold salted water for about 10 minutes to ensure it is thoroughly cleaned, then rinse under running water.
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3
Fill a large pot with enough water to submerge the cauliflower. Add the 1 tablespoon of salt, sugar, lemon juice, and milk. Bring the water to a rolling boil.
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4
Carefully lower the cauliflower into the boiling water. Reduce heat to a simmer. If cooking whole, simmer for 12-15 minutes; if using florets, 8-10 minutes. The cauliflower should be fork-tender but still hold its shape firmly.
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5
While the cauliflower cooks, prepare your hard-boiled egg. Once cooled and peeled, chop it into very fine pieces until it resembles coarse crumbs.
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6
In a wide skillet, melt the butter over medium heat. Continue to cook the butter until it stops sizzling and begins to turn a light amber color, smelling nutty and toasted.
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7
Add the breadcrumbs to the browned butter. Stir constantly for 2-4 minutes until the crumbs have absorbed the butter and turned a deep golden brown. Be careful not to let them burn.
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8
Remove the skillet from the heat immediately. Stir in the finely chopped egg, fresh parsley, salt, pepper, and the pinch of nutmeg.
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9
Check the cauliflower for doneness by piercing the thickest part of the stem with a paring knife; it should slide in with little resistance.
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10
Carefully drain the cauliflower using a slotted spoon or colander. Place it back in the warm pot for 1 minute to allow any excess moisture to evaporate (steam-drying).
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11
Transfer the hot cauliflower to a warmed serving platter. If the head is whole, you may want to slice it slightly or leave it intact for the table.
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12
Generously spoon the warm, buttery breadcrumb mixture over the top of the cauliflower, ensuring it cascades down the sides. Serve immediately while the topping is perfectly crispy.
💡 Chef's Tips
Adding milk and lemon juice to the boiling water is a professional secret that keeps the cauliflower snowy white. Never overcook the cauliflower; it should be 'al dente' to provide a pleasant texture against the crunchy crumbs. For the best flavor, use high-fat European butter which browns more beautifully and provides a richer taste. If you prefer a bit of heat, a tiny pinch of cayenne pepper in the breadcrumb mixture adds a modern twist to this traditional recipe. Always use fresh parsley; dried parsley lacks the vibrant color and herbaceous notes required for the Polonaise topping.
🍽️ Serving Suggestions
Serve alongside boiled potatoes (Salzkartoffeln) tossed in butter and chives for a complete vegetarian meal. Pairs exceptionally well as a side dish for a classic Wiener Schnitzel or Schweinebraten (Pork Roast). Accompany with a crisp, dry German Riesling or a cold Pilsner to cut through the richness of the butter. Add a side of German cucumber salad (Gurkensalat) with dill to provide a refreshing, acidic contrast. For a festive touch, serve with a side of lingonberry jam (Preiselbeeren).