Cauliflower with Rye Crumbs |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Caraway seeds are often baked into and on top of rye bread, their nutty, spicy fragrance accenting ryes earthiness. Here, the natural duo crisps in a pan of melted butter before topping steamed cauliflower. In this elegant, simple side dish, crunchy rye crumbs give way to succulent florets and bring out their natural sweetness 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 |
Directions:
1. Preheat oven to 350°F with rack in middle.
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. 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. 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.
5. Cooks note: Crumbs can be toasted 1 day ahead and kept in a sealable plastic bag at room temperature.
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