Hard boil the egg in boiling water for 9 minutes. Cool under cold water, peel and chop coarsely.
Grate the lemon zest and squeeze the juice.
Wash the parsley, shake dry and chop the leaves.
Wash the cauliflower and divide into florets. Cook the cauliflower in boiling salted water for 8-9 minutes.
Meanwhile, heat the butter and oil in a pan. Add the breadcrumbs and toast until golden.
Mix the breadcrumbs with the parsley, 1-2 tbsp lemon juice and the lemon zest. Season with salt and pepper.
Drain the cauliflower. Add the florets to the pan and gently mix with the breadcrumbs. Add the chopped egg and serve with potatoes or wholemeal bread.