Preparation
Step: 1/7

Hard boil the egg in boiling water for 9 minutes. Cool under cold water, peel and chop coarsely.

Step: 2/7

Grate the lemon zest and squeeze the juice.

Step: 3/7

Wash the parsley, shake dry and chop the leaves.

Step: 4/7

Wash the cauliflower and divide into florets. Cook the cauliflower in boiling salted water for 8-9 minutes.

Step: 5/7

Meanwhile, heat the butter and oil in a pan. Add the breadcrumbs and toast until golden.

Step: 6/7

Mix the breadcrumbs with the parsley, 1-2 tbsp lemon juice and the lemon zest. Season with salt and pepper.

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.