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.
- 1 cauliflower
- 2 tbsp grated parmesan
- 1/4 lbs butter
- 4 tbsp breadcrumbs
- Break cauliflower in florets.
- 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.
- Drain the cauliflower and place on a serving plate, sprinkle with freshly grated Parmesan.
- 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.
- Spoon the butter and crumb mixture over the cauliflower.