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Cauliflower with Cream and Breadcrumbs

Balanced, flavorful, and enjoyable—this recipe has it all.

Servings: 2 servings

Ingredients

CAULIFLOWER
  • 1 tablespoon 12g olive oil
  • 4, 1 ”-inch-thick cauliflower wedges 180g
  • 1 small garlic clove 2g, minced
  • 1 tablespoon 14g preserved lemon, minced
  • ½ teaspoon kosher salt
  • ½ cup 110g heavy cream
  • Black pepper for serving
RYE BREADCRUMBS
  • 1 piece of bread 100g
  • 1 tablespoon 12g olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  •  

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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)!