Seasonal Recipe
Cauliflower with Bread Crumbs
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 to 6
This isn't complicated. At all. But cauliflower, when cooked plainly, can tend to the soft and watery side, and a few moments of toasting breadcrumbs in butter adds a great deal of flavor and texture that's a perfect accompaniment to its delicate flavor.
Ingredients:
- 1 head cauliflower, cut into florets (about 6 cups)
- 4 tbsp. butter, or to taste
- ½ cup breadcrumbs
- Salt and black pepper, to taste
- Trim and cut the head of cauliflower into florets, being sure to use the stems, too. Just peel them and cut into dice. Steam over boiling water until tender, but still a bit firm, 5 to 8 minutes. (Cooking the whole head will take almost triple the time.)
- Meanwhile, melt the butter in a large skillet over medium heat. Add the breadcrumbs when the butter is hot, and the foam has subsided, and stirr frequently until the breadcrumbs are toasted and the butter nice and nutty. Toss in the cooked cauliflower, stirring to coat. Serve immediately.
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