Monday, July 5, 2010

Cauliflower with Rye Crumbs

• 4 slices day-old rye bread, torn into 1-inch pieces
• 1 (2 1/2-to 3-pounds) head cauliflower
• 1 stick unsalted butter
• 1/2 teaspoon caraway seeds, lightly crushed
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.

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