cauliflower with bread crumbs

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cauliflower bread crumbs

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This recipe is based on a recipe in Deborah Madison’s Vegetarian Cooking for Everyone. It’s fun, delicious, and really easy. Serve it with something brightly colored—like the beet salad with horseradish dressing or with a green salad, like the green salad with hazelnut dressing and toasted hazelnuts.

1 cauliflower, 1 ½ to 2 pounds
2-3 slices whole wheat bread (you can use stale bread, but not dried hard)
3 tablespoons olive oil
sea salt or kosher salt and freshly ground pepper
1-2 cloves garlic, minced (optional)
1 tablespoon chopped parsley (optional)

1. With a sharp paring knife, cut through the cauliflower stems and pull the florets apart. Peel and dice the stems. Steam everything in a steamer basket over boiling water until the florets are tender but still a little firm when pierced with a knife, 5 to 8 minutes. Remove to a bowl.
2. Tear the bread slices into smallish pieces and put them in the bowl of a food processor. Pulse and grind them until they are finely ground into bread crumbs. Use ½ cup of them or more for this recipe.
3. Brown the bread crumbs in olive oil (with optional garlic) in a small skillet over medium heat. Toss the bread crumbs into the bowl with the steamed cauliflower and season with salt and plenty of pepper. Garnish with chopped parsley if you have some hanging around.