Cauliflower with Cream and Breadcrumbs
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Cauliflower with Cream and Breadcrumbs
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
CAULIFLOWER
- 1 tablespoon olive oil 12g
- 4, 1 cauliflower 180g, inch-thick wedges
- 1 garlic 2g, minced, small clove
- 1 tablespoon preserved lemon minced, 14g
- ½ teaspoon kosher salt
- ½ cup heavy cream 110g
- black pepper for serving
RYE BREADCRUMBS
- 1 piece bread 100g
- 1 tablespoon olive oil 12g
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- To start the cauliflower: Preheat the oven to 425˚F. Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower wedges. Sear until browned, about 2-3 minutes, flip, and repeat.
- To make the breadcrumbs: Tear the bread into pieces and place in a food processor. Drizzle with the olive oil. Add the salt and black pepper, then pulse until breadcrumbs form.
- To cook the cauliflower: Transfer the cauliflower to a small baking dish, slightly overlapping the thicker sides of the wedges. Sprinkle the garlic, preserved lemon, and salt over top. Drizzle with the heavy cream, then top with the breadcrumbs.
- To serve: Bake for about 25 minutes, until the cream bubbles and the breadcrumbs are toasted. Finish with a bit of black pepper before serving.
Notes
- This recipe first appeared in issue 8 of Casual and used rye bread (which is equally as good)!
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