CAULIFLOWER POLONAISE

Polonaise is a classic French preparation that uses browned, buttered bread crumbs. This variation adds nuts, for extra flavor and crunch. It's an impressive dish for Sunday or holiday dinners. If you wish, add 1 /4 cup shredded Fontina or Parmesan cheese and 1 /4 cup chopped fresh parsley to the crumbs.

1 medium to large head Ocean Mist cauliflower
1 /4 cup butter
1/4 cup slivered or sliced blanched almonds or chopped pecans, hazelnuts or walnuts
1/2 cup coarse fresh bread crumbs
Salt and pepper, to taste

Wash cauliflower and cut out core. Place whole head in large saucepan or in steamer. Boil or steam until just tender, about 7 to 10 minutes.

Meanwhile, in medium to large skillet over medium-high heat, melt butter. Add nuts and cook and stir until lightly browned. Stir in bread crumbs and cook and stir until crumbs are lightly browned, about 2 to 3 minutes.

Drain cauliflower head and place on serving plate or platter. Spoon buttered nut crumbs over to serve.

Servings: 6-8
Source: Ocean Mist Farms