I remember we used to have cauliflower a lot back in Poland and it often it was served with butter and breadcrumbs. It was always delicious and we always paired it with crusty bread for light suppers during the summer months. Back then, fruit and vegetables where always seasonal. In this recipe, breadcrumbs are spiced with red chili and garlic and flavored with fresh parsley and parmesan, to give extra flavor to the mildly sweet cauliflower.
2 tablespoons of unsalted butter plus some extra for buttering the pan
1 large cauliflower or 2 small ones, cut into florets
1clove of garlic, crushed
1 red chili pepper, finely chopped
¾ cup of breadcrumbs (I used plain Panko breadcrumbs)
Salt and black pepper to taste
2 tablespoons of grated parmesan cheese
Preheat oven to 400 degrees Fahrenheit. Butter an oven-safe dish big enough to hold cauliflower florets in two layers, with some butter (about ½ tablespoon).
Bring to boil a big pot of salted water and cook cauliflower florets for 2 to 3 minutes. Remove them from the pot and place in the prepared dish.
Heat butter in the skillet on medium-high heat and cook garlic and chili for about 1 minute, add breadcrumbs and continue cooking, stirring occasionally until breadcrumbs become golden in color. Add chopped parsley.
Sprinkle chili breadcrumbs over the cauliflower
and next top with parmesan cheese and then bake in the preheated oven for 10 minutes.
Serve as a side dish to any entree.
This recipe will make about 4 servings.
Prep time about 20 minutes.
Bake time 10 minutes.
Inspired by a recipe found at the House & Garden website (www.houseandgarden.co.uk).
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