Puķu kāposti ar brūnu sviestu (Cauliflower with Brown Butter)

Cauliflower is one of my favourite vegetables, so I was naturally attracted to trying this recipe as soon as I can (Recipe #37). The original recipe suggests that it is a hot breakfast dish, however, it may be better suited for meat-free, quick lunch or as a side dish.

After reading the recipe, I thought it would not be much different from the cauliflower my usual way – boiled, then fried in butter and breadcrumbs. How wrong was I! Brown butter adds a new level of flavour, more of a nutty and cheesy dimension, while cauliflower is hardly noticeable. Original ingredients and the method works well, but I halved the amount of butter used, otherwise the cauliflower would be floating in it.

In case you are after a dish with a strong cauliflower flavour, follow the steps in the recipe, but instead of pouring the butter on the vegetables, add the vegetables to the pan and fry them for 3-4 minutes until they are browned and slightly crispy.

Puķu kāposti ar brūnu sviestu (Cauliflower with Brown Butter)

Puķu kāposti ar brūnu sviestu (Cauliflower with Brown Butter)

Ingredients

  • 1 cauliflower
  • 2 tbsp grated parmesan
  • 1/4 lbs butter
  • 4 tbsp breadcrumbs

Instructions

  1. Break cauliflower in florets.
  2. Place cauliflower in a saucepan, add salt, cover with boiling water and simmer for 4-5 minutes until cauliflower is soft, but not mushy. Cooking time will depend on the size of florets.
  3. Drain the cauliflower and place on a serving plate, sprinkle with freshly grated Parmesan.
  4. Melt the butter in a small saucepan on a medium heat. Continue to simmer for couple more minutes, until butter turns light brown. Add breadcrumbs and cook for additional minute.
  5. Spoon the butter and crumb mixture over the cauliflower.
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