One medium cauliflower, broken into bite sized florets
Three Quarter cup bread crumbs
3 tablespoons olive oil or butter
2 tablespoons finely grated hard cheese (parm, asiago, etc.)
Salt and fresh pepper
Steam cauliflower for 5-7 minutes. Brown bread crumbs over medium heat in oil or butter. Toss cauliflower with bread crumbs, cheese, salt and ample pepper.
Another great way to have this veggie…
1 head of cauliflower, separated into florets
half teaspoon paprika
1 teaspoon cumin
2 tablespoons peanut oil , sesame oil, or butter
half an onion chopped finely
Preheat oven to 375. Sauté cumin, paprika, and onion in oil/butter over medium heat for 3 minutes. Toss the cauliflower in this mixture and transfer it to a low dish/pan and put in the over for 20-30 minutes. Turn three or four times and remove when you can put a fork through the thickest floret and they are all starting to brown. Finish with salt and fresh pepper.
1 head of Cauliflower, quartered and then separated into florets
a handful of fresh arugula or steamed kale or chard
1 garlic clove, minced
1 stick of butter, room temperature (1/2 cup olive oil can be substituted)
1 Tablespoon Dijon mustard
2 tablespoons chopped parsley
salt and pepper
Boil water in two pans, one for cauliflower and another for kale/chard if you are using them over arugula. Whisk together garlic, butter/oil, Dijon, parsley salt and pepper. Steam cauliflower for 4-6 minutes until softened but not soft. Steam greens for 3 minutes and ay them out on a platter. Toss cauliflower in a bowl with a couple tablespoons of mustard butter to coat and adjust for taste with more butter or salt/pepper. Lay Cauliflower over the greens and enjoy.
