Chou-Fleur Persillé (Cauliflower With Egg And Parsley) - cooking recipe

Ingredients

1 3/4 lbs cauliflower (one small head)
4 cups water
salt & freshly ground black pepper
1/4 cup milk
1 egg, hard-boiled, peeled and put through a sieve
5 tablespoons butter
2 tablespoons fresh parsley

Preparation

Cut cauliflower into flowerets and discard core. Heat water in a saucepan and season with salt. Add milk and cauliflower and boil and simmer 10 minutes until tender. Drain.
Prepare egg and set aside.
In a skillet heat 1 tablespoon butter and add cauliflower. Toss briefly until cauliflower begins to change color. Remove to a serving dish.
Heat the remaining 4 tablespoons butter and add sieved egg, salt and pepper to taste. Pour over cauliflower, then garnish with parsley. Serve immediately.