Breaded Sautéed Cauliflower

Page 281

| Course Type: Sides

(1 review)

Tags: cauliflower

Recipe Review

Very similar but quite a bit nicer than the sautéed (or boiled?) cauliflower with a layer of breadcrumbs that I used to eat as a kid. Unfortunately, quite a bit more work as well.

It's a bit unfortunate that Bittman doesn't give any indication whatsoever as to cooking times. I cut my cauliflower into large florets and parboiled (or rather parsteamed!) them for 5 minutes in several batches - this wasn't enough, 6 or 7 min would have been better.

Once they were cooled down and dry, I then cut them into small florets - more surface, more crust! It's also a lot easier to get small florets covered in flour, egg, breadcrumbs etc. (this is assuming you are using plates - bowls might work better for larger florets).

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