Cauliflower with Rye Crumbs
A tender whole cauliflower head topped with buttery toasted rye bread crumbs and aromatic caraway seeds. This elegant side dish combines the nutty flavor of rye with the delicate taste of steamed cauliflower.
Ingredients
- •4 slices day-old rye bread, torn into 1-inch pieces
- •1 head cauliflower
- •1 stick unsalted butter
- •½ teaspoon caraway seeds
- •
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 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.
10 min
- 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.
15 min
- 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.
2 min
