cauliflower with parsley-mustard sauce and bread crumbs

filed under:
cauliflower parsley mustard bread crumbs

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

This is a really fun way to enjoy the tiny cauliflowers you can sometimes find at the farmers’ market, but it works just fine with regular-sized heads, as well. It’s based on a recipe from Deborah Madison’s Local Flavors. You could serve the cauliflower with grilled zucchini and some slow-roasted tomatoes.

4 small cauliflowers, or 2 medium, or 1 very large cauliflower
2-3 slices whole wheat bread (you can use stale bread, but not dried hard)
½ cup finely chopped parsley
2-4 tablespoons melted butter or olive oil
1-2 teaspoons Dijon mustard
sea salt or kosher salt
¼ teaspoon red pepper flakes
freshly grated hard cheese, such as Parmesan (optional)

1. Wash the cauliflower, and if using the medium or large cauliflowers, cut them into florets. For the small ones, just cut the big stem out of the middle.
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. Toast the bread crumbs in a skillet until crisp and golden.
4. Steam the cauliflower, the curds facing down in the pot, until tender when poked with a paring knife (maybe 6 to 8 minutes for the whole little cauliflowers, and somewhat less for the florets). Set them on a big platter.
5. Mix the melted butter or oil with the parsley, mustard, ½ teaspoon salt, and the pepper flakes. Pour it over the cauliflower, add the bread crumbs and, if using, grate a little cheese over all.