Cauliflower
Cauliflower that's delicious ...
Spanish cauliflower
1 cauliflower, trimmed and divided into florets
salt
2 hard-boiled eggs, chopped
1 cup olive oil (we use slightly less oil, anywhere from ½ to ¾ cup;
use what you feel best)
2 or 3 garlic cloves, chopped
1 tablespoon chopped fresh parsley
Boil the cauliflower florets in salted water for 10 to 15 minutes, or until tender. Drain, put them in a warmed serving dish and sprinkle them with the chopped eggs. Heat the oil in a small heavy skillet, and fry the garlic and parsley until crisp. Sprinkle over the cauliflower and serve.
(Source: Vegetables of The Good Cook: Techniques & Recipes. Alexandria, Virginia: Time-Life Books, 1979.)
