Cauliflower With Rye Crumbs Recipes

CAULIFLOWER RYE CASSEROLE

Steps:

• The beer needs to be flat for this recipe, so pour it out and let it sit for about an hour before you start cooking.
• Toast the bread cubes in one layer at 300 f until they're crisp. This will probably take 15 minutes.
• Saute the cauliflower and caraway seeds in the butter until barely tender.
• Combine bread cubes, cauliflower, and grated cheese, then spread in a greased 2 quart casserole dish.
• Blend remaining ingredients (including that beer) and pour over the cauliflower.
• Bake at 350 F for 30-45 minutes, until puffed up.

CAULIFLOWER WITH BUTTERED CRUMBS

Steps:

• Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.

BREADED CAULIFLOWER

Steps:

• Cut apart the florets of your Cauliflower.
• Don't cut them too small.
• Leave the smaller ones together with the stem to make them as large as your bigger ones.
• Rinse, and dry slightly with a paper towel.
• Pour about 1/2" to 1" oil in your frying pan and begin prheating the oil.
• Careful don't make it too hot, you don't want to burn the crumbs.
• In a bowl, beat eggs slightly with a whisk, slowly adding a little flour at a time.
• You want a thick enough batter to cling to the cauliflower.
• If you have made it too thick, you can always add milk, or too thin, more flour.
• Salt and Pepper the florets, or use the"Essence" for variance.
• Coat each cauliflower in the batter, then in the bread crumbs.
• Then proceed to put them in your preheated oil to fry.
• Turn to brown all sides.
• Drain on paper towels.
• Serve hot.
• Easy!

CAULIFLOWER WITH RYE CRUMBS

Steps:

• Preheat oven to 350°F 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 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until hot, about 2 minutes. Spoon over cauliflower.