Prepare stock of young pigeons with vegetables (carrot, celery, parsley, leek). Season to taste. At the end of cooking, add cauliflower to the stock. The stock can be served with noodles of flour and eggs.
This meal was prepared by the Association for Restoration and Development of the Village of Stanowice during the 4th “Silesian Tastes Festival 2009” in Pszczyna.