Categories: Sides
Ingredients
- 1 head cauliflower, cored, broken into small florets, washed and well drained
- 3 large eggs, beaten
- 2 tbsp heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 4 tbsp finely chopped fresh parsley
- Kosher salt and black pepper
- 2 tbsp olive oil
Directions
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Bring a large pot of salted water to a rolling boil over high heat. Plunge the cauliflower into the water and cook for 2 minutes. Drain in a colander and run under cold water to cool cauliflower quickly. Set aside.
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Whisk together the eggs and heavy cream in a large bowl. Add the Parmigiano, 2 tbsp of the parsley, and salt and pepper. Add the cauliflower to the egg mixture gently turning the florets so that the egg mixture seeps into the crevices.
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Heat the olive oil in a large nonstick skillet over medium heat. When the pan is hot enough to cook a drop of egg, give the cauliflower a final toss in the egg mixture. Transfer the cauliflower to the hot skillet using a slotted spoon. Drizzle the remaining egg mixture over the florets. When the egg begins to set, about 2 minutes, turn the cauliflower pieces using tongs. Cook the florets until lightly browned on all sides, about 5 minutes total. Transfer to a serving platter, garnish with the remaining 2 tbsp parsley and serve warm or at room temp.