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Cauliflower and persillade

Australian Gourmet Traveller recipe for cauliflower and persillade.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print
Cauliflower and persillade (shown with spiced roast duck)
Cauliflower makes a lovely addition to salads in summertime served at room temperature with lots of parsley and toasted breadcrumbs. Shown with <a href="/spiced_roast_duck_with_asparagus_and_watercress.htm">spiced roast duck</a>.


  • 1 cauliflower (about 1.6kg), cut into small florets
  • 2 tbsp olive oil
  • 50 gm (¾ cup) coarse breadcrumbs from crusty white bread
  • 3 garlic cloves
  • 1 lemon, finely grated rind and juice only
  • 1/3 cup coarsely chopped flat-leaf parsley
  • 1 tbsp extra-virgin olive oil


  • 1
    Blanch cauliflower until just tender (3-4 minutes), drain well, transfer to a tray and set aside to cool to room temperature.
  • 2
    For persillade, combine olive oil and breadcrumbs in a frying pan and stir occasionally over medium heat until golden (3-5 minutes), then add garlic and cook until just fragrant (20-30 seconds). Transfer to a serving bowl, add lemon rind, parsley, cauliflower, lemon juice and extra-virgin olive oil. Season to taste and toss to combine just before serving.
  • Author: Emma Knowles & Lisa Featherby