
I agree with Mark Twain that “The cauliflower is a cabbage with a college education”. It is a great side dish, not so predictable, and also a healthier alternative to potatoes. The followings recipe is from my mother-in-law Nadejda and it never fails to impress.
1 cauliflower head – leaves are cleaned and the flowerettes separated
4 tbs butter or mix 2 tbsp butter and 2 tbsp vegetable oil
3/ 4 c of bread crumbs
salt and black pepper to taste
Parboil the cauliflower in salted water for 3 minutes or until you can easily pierce it with a fork, not too soft.
Set to drain in a colander.
Melt the butter in a pan. Stir in the bread crumbs and brown them lightly. Add the flowerettes and gently toss them so they get coated nicely with the buttery crumbs. Adjust the seasoning.
Caramelized Cauliflower
1 cauliflower, cleaned
3 tbs olive oil
salt to taste
Preheat oven to 450° F.
Put the cauliflower stem side down and slice it into r/ 4″ slices.
Oil them with a hand or a brush.
Spread the cauliflower in a single layer on a baking pan. Roast for about 40 minutes or until the edges get brownish and caramelized.
Serve with Salsa Verde or without.