CAULIFLOWER WITH BROWN BUTTER BREAD CRUMBS
4 servings
This classic French treatment, also known as Cauliflower Polonaise, may be used for roasted cauliflower florets as well. We sometimes add 1 minced garlic clove to the bread crumbs. Minced fresh tarragon, thyme, or rosemary can be substituted for half the parsley in the garnish.
Cut into florets or leave whole, cutting out the stem and core, and steam until tender:
- 1 large head cauliflower (about 2 pounds)
Meanwhile, melt in a small skillet over medium heat:
- 4 tablespoons butter
When the butter has browned slightly and smells nutty, add:
- ¼ cup dry bread crumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Gently fry the bread crumbs, stirring, until they are golden brown, about 2 minutes. Remove from the heat and add:
- Juice of ½ lemon (about 1½ tablespoons)
Place the cooked cauliflower in a serving dish and toss with the bread crumb mixture. Sprinkle with:
- 2 tablespoons chopped parsley
- (2 Hard-Boiled Eggs, finely chopped)