Cauliflower With Rye Crumbs Food

CAULIFLOWER WITH RYE CRUMBS

Steps:

• Preheat oven to 350°F with rack in middle.
• Pulse bread in a food processor to form medium-fine crumbs. Spread in a 4-sided sheet pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool.
• Core cauliflower, keeping head intact, then cook in a large steamer rack over boiling water, covered, until tender, about 15 minutes. Transfer to a platter and keep warm, covered.
• Melt butter in a large heavy skillet over medium heat and stir in caraway seeds, toasted crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until hot, about 2 minutes. Spoon over cauliflower.

CAULIFLOWER WITH BROWN BUTTER AND CRISPY CRUMBS

Steps:

• Preheat the oven to 450 degrees F. Put the cauliflower on a baking sheet and scatter the garlic on top. Melt the butter in a medium skillet and toss 2 tablespoons with the cauliflower and garlic; set the rest aside in the skillet. Toss the cauliflower with 1 teaspoon of the salt. Roast until the cauliflower is quite tender and the edges are starting to brown, 20 to 25 minutes. Transfer the cauliflower to a serving bowl.
• Reheat the remaining butter over medium-high heat until brown. Add the bread crumbs and cook, swirling the pan and tossing, until they are brown and crisp-this should take less than 1 minute. Pull the pan from the heat and toss the crumbs with the parsley and the remaining 14 teaspoon salt. Spoon crumbs over the cauliflower and season with pepper. Serve warm or room temperature with lemon wedges on the side.

ROASTED BALSAMIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
• Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
• Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

CAULIFLOWER WITH HERBED CRUMB TOPPING

Steps:

• Preheat the oven to 425 degrees F.
• In a large saucepan, bring 1 1/2 cups water to a boil over high heat.
• Add the cauliflower florets and cook, covered, until just, about 10 minutes.
• Drain thoroughly and spread the florets into a 9 inch by 13 inch baking or gratin casserole dish.
• In a small bowl, mix together the garlic, scallions, parsley, salt pepper and olive oil.
• Add the bread crumbs and toss gently.
• Sprinkle over the cauliflower and bake for 10 minutes.
• Turn on the boiler and broil 7 inches from the heat for 3-5 minutes, or until lightly browned.

CAULIFLOWER WITH GARLIC BREAD CRUMBS

Steps:

• Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
• Drain, rinse under running cold water, and leave to drain.
• In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
• Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
• Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
• Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
• Season to taste with salt and pepper and serve hot.

CAULIFLOWER WITH BUTTERED CRUMBS

Steps:

• Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.

CAULIFLOWER WITH BREAD CRUMBS

Steps:

• Remove the leaves from the cauliflower but leave the head whole.
• Steam for about 20 minutes, until easily pierced by a wooden skewer.
• Meanwhile, melt the butter in a pan.
• Add the breadcrumbs and cook until golden brown. Be careful not to burn!
• Place the cauliflower on a serving dish.
• Spread the sour cream all over the cauliflower.
• Sprinkle the bread crumbs evenly over the top.
• Enjoy!