Wednesday, September 19, 2012

Whole Little Cauliflowers with Crispy Bread Crumbs

Here's a great way to use small cauliflowers!

4 small cauliflowers, no more than 5 inches across
1/2 cup fresh bread crumbs
1/2 cup finely chopped parsley
2 to 4 tablespoons unsalted butter
1 teaspoon Dijon or coarse mustard
sea salt
1/4 teaspoon red pepper flakes
freshly grated Parmesan or pecorino cheese

1. Wash the cauliflowers well. Toast the bread crumbs in the oven or in a skillet until crisp and golden. Melt the butter.
2. Steam the cauliflower, the curds facing down in the pot, until tender, 6 to 8 minutes. Set them on individual plates or a platter. Mix the melted butter with the parlsey, mustard, 1/2 teaspoon salt, and the pepper flakes. Pour it over the cauliflower, then add the bread crumbs and grate a little cheese over all.

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