Cauliflower Greens and Eggs

I am always looking for alternatives¬† to replace breakfast potatoes. When I made Cauliflower Greens Restelli the other day, I had an “Ahah” moment. Now, that dish is delicious on it’s own, but I wanted to use it in an entirely different way as a substitute for country-style potatoes. So … I followed the recipe but did not add the marinara sauce or the Parmesan cheese. I set out Tobasco and ketchup (typical condiments for potatoes) some used them, others did not but everyone loved the healthier version of cauliflower instead of it’s starchier cousin.¬† I served them with poached eggs and slices of fresh tomatoes. This is¬† a great recipe for a brunch because the cauliflower can be made in advance. With the addition of muffins or coffee cake, fruit and/or vegetables, all you’d have to prepare after you’re guests have arrived are the eggs and in true Fred Harvey fashion … the perfect cup of coffee.

 

Ingredients:

Cauliflower Greens Restelli (minus the marinara and Parmesan cheese)

Saute a bit longer until the cauliflower is golden brown.

 

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  1. Cauliflower Greens Restelli | | Sicilian GirlSicilian Girl - April 29, 2012

    […] This recipe was created by a sous chef at the St. Louie Union Train Station, for the droves of Italian immigrants passing through in the late 1800′s. I came across it while reading Appetite for America. It is the story of Fred Harvey, a young immigrant who worked his way up from dishwasher to founding father of the nation’s service industry. This determined entrepreneur built his business from a single lunch counter into a family empire that stretched across the Wild West. It is a fascinating read of how a visionary young man changed the way Americans eat, drink, sleep and travel. Last week I had the opportunity to attend a luncheon for Stephen Fried, the author. Stephen is a gifted and engaging story teller on paper and in person. The lunch served was a Fred Harvey recipe “Beef Tenderloin Stroganoff.” The only thing that would have made this afternoon any better is if I had been enjoying this meal as a passenger on the Santa Fe Railroad, just like Presidents, princes and countless numbers of other travelers have in the past. Stephen has included some of his favorite recipes in the book and this recipe for Cauliflower Greens Restelli caught my eye. Now, I’ve made cauliflower in a variety of ways and I certainly have used red sauce a time or two, but never have I married the two in a dish. I have never used the greens and the stem of the cauliflower either. I stayed true to the original recipe with the exception of sauteing the cauliflower stem and greens (as opposed to boiling), and I used a marinara sauce instead of tomatoes and puree. I served it with meatballs cooked in the marinara … it was delicious! For another version of this recipe try Cauliflower Greens and Eggs. […]

  2. Cauliflower in Lemon-Caper Sauce | | Sicilian GirlSicilian Girl - June 18, 2012

    […] Rinse cauliflower, cut into quarters, remove green leaves and core. (Use the greens for Cauliflower Greens and Eggs). […]

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