Sautéed Cauliflower With Browned Bread Crumbs Recipes

SAUTéED CAULIFLOWER WITH BROWNED BREAD CRUMBS

Steps:

• In 10-inch skillet, heat 1 inch water to boiling. Stir in salt. Add cauliflower and return to boiling. Boil uncovered 3 minutes or until almost tender. Drain cauliflower in colander and immediately rinse under cold water to stop cooking. Set cauliflower aside.
• In same skillet, melt 3 tablespoons of the butter over medium heat. Stir mustard into butter and add bread crumbs. Cook 8 to 10 minutes, stirring frequently, until crumbs are golden brown. Remove crumbs to plate.
• In same skillet, melt remaining tablespoon butter and the oil over medium-high heat. Stir in cauliflower and cook about 5 minutes, stirring occasionally, until lightly browned and cooked through. Sprinkle crumbs over top.

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!

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.

SAUTEED CAULIFLOWER

Steps:

• Remove the base of the stem of the cauliflower with a sharp knife.
• From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
• Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
• Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
• Fry the cauliflower until brown on the second side, adding more olive oil if needed.
• At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
• Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
• Sprinkle with salt.
• Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.

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 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.

SAUTEED CAULIFLOWER WITH BREAD CRUMBS, PARSLEY, CAPERS AND OLIVES

Steps:

• Place a large nonstick saute pan over medium heat. Add two tablespoons olive oil. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan. Season with salt. Saute for 3 to 4 minutes, until browned on bottom and softening at edges. Turn pieces and brown other side. When just tender remove to a shallow serving bowl. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.
• Return pan to heat again. Add remaining tablespoon olive oil. Add bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir in anchovy paste. Pour this over cauliflower. Add parsley, olives and capers. Sprinkle vinegar on top. Season generously with black pepper and toss well. Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired. Serve warm or at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.

CAULIFLOWER WITH TOASTED BREAD CRUMBS

Steps:

• In a small non-stick skillet sauté bread crumbs in 1/2 tablespoon oil over moderately high heat, stirring, until fragrant and transfer to a small bowl.
• In skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add vinegar and cauliflower and sauté over moderately high heat, stirring, until cauliflower begins to turn golden. Add water and salt to taste and simmer, covered, 10 minutes, or until tender. Sprinkle cauliflower mixture with bread crumbs.

BREADED CAULIFLOWER

Steps:

• Cut apart the florets of your Cauliflower.
• Don't cut them too small.
• Leave the smaller ones together with the stem to make them as large as your bigger ones.
• Rinse, and dry slightly with a paper towel.
• Pour about 1/2" to 1" oil in your frying pan and begin prheating the oil.
• Careful don't make it too hot, you don't want to burn the crumbs.
• In a bowl, beat eggs slightly with a whisk, slowly adding a little flour at a time.
• You want a thick enough batter to cling to the cauliflower.
• If you have made it too thick, you can always add milk, or too thin, more flour.
• Salt and Pepper the florets, or use the"Essence" for variance.
• Coat each cauliflower in the batter, then in the bread crumbs.
• Then proceed to put them in your preheated oil to fry.
• Turn to brown all sides.
• Drain on paper towels.
• Serve hot.
• Easy!

CREAMY CAULIFLOWER PASTA WITH PECORINO BREAD CRUMBS

Steps:

• Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.
• Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.
• Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
• Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.
• Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.
• Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.