Cauliflower with Rye Crumbs

Ingredients for Cauliflower with Rye Crumbs

• 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 teaspoons caraway seeds, lightly crushed

How to make Cauliflower with Rye Crumbs

Preheat oven to 177°C with rack in middle.

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.

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.

Melt butter in a large heavy skillet over medium heat and stir in caraway seeds, toasted crumbs, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Cook, stirring, until hot, about 2 minutes. Spoon over cauliflower.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.