Recipes

Cauliflower with Rye Crumbs

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Cauliflower with Rye Crumbs

Cauliflower with Rye Crumbs

amanda

Equipment

  • - Kitchen Chopper or Mandoline Slicer (e.g., OXO Good Grips Adjustable Chopping Board & Chopper)

  • - Cookware Set with Baking Dish (e.g., Le Creuset Classic 3-Quart Oval Casserol)

  • - Heavy-Duty Mixer (e.g., KitchenAid Artisan Series Stand Mixers)

  • - Small Food Processor (e.g., Ninja 8-inch Countertop Blender & Chopper)

  • - Pastry Roller (e.g., The Kitchn's Silicone Pastry Rolling Mat)

  • - Digital Food Scale (e.g., KitchenAid Pro Gourmet Digital Cooking Scales)

  • - High-Speed Blender (e.g., Vitamix models available on Amazon)

  • - Complete Cookware Set with Skillet and Baking Pan (e.g., Le Creuset 5-Piece Enameled Cast Iron Combo Pack)

  • - Stainless Steel Cookware Set (e.g., All-Clad Stainless Steel 10-Piece Pots & Pans)

  • - Kitchen Towels (available on Amazon under various sizes and materials)

  • - Grinder (e.g., Breadmaker's Rye Flour Mill, if homemade rye crumbs are needed for the recipe)

Ingredients

  • 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

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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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