Preparation
Step: 1/7
Hard boil the egg in boiling water for 9 minutes. Cool under cold water, peel and chop coarsely.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000500/000500_step_1_M.jpg)
Step: 2/7
Grate the lemon zest and squeeze the juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000500/000500_step_2_M.jpg)
Step: 3/7
Wash the parsley, shake dry and chop the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000500/000500_step_3_M.jpg)
Step: 4/7
Wash the cauliflower and divide into florets. Cook the cauliflower in boiling salted water for 8-9 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000500/000500_step_4_M.jpg)
Step: 5/7
Meanwhile, heat the butter and oil in a pan. Add the breadcrumbs and toast until golden.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000500/000500_step_5_M.jpg)
Step: 6/7
Mix the breadcrumbs with the parsley, 1-2 tbsp lemon juice and the lemon zest. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000500/000500_step_6_M.jpg)
Step: 7/7
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000500/000500_step_7_M.jpg)