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Executive Republic
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2. In a medium skillet, melt the butter over medium heat. Add the cauliflower and season with the salt and pepper. Cook, stirring often, for 4 to 5 minutes, or until lightly golden. Add the bread crumbs, tossing to coat. Cook over medium-low heat, stirring often, for 3 to 5 minutes, or until the bread crumbs are crisp and golden.
3. Stir in the parsley and Parmesan cheese and serve right away.
About Cauliflower
• The secret to good tasting cauliflower is to purchase it
fresh, when its flavor is mild and delicate. Old cauliflower can have an
assertive, cabaggy flavor. I’d lay odds that those who consider it too
strong haven’t tasted it properly cooked and truly fresh.
• When buying cauliflower, look for a mass of tightly packed florets nestled in a halo of crisp, leafy greens. It should feel heavy for its size and have a pleasant smell. Avoid cauliflower with wilted greens or a surface marred by brown speckles.
• As hardy as it looks, cauliflower is actually quite delicate and can develop a strong, cabbagy taste and smell if stored too long. It will, however, keep refrigerated, unwashed, for 2 days. Cauliflower bruises easily and needs oxygen, so wrap it in perforated plastic. Store wrapped heads stem end up to prevent condensation on the curd, which decays and discolors quickly.
• Be careful not to overcook cauliflower, as it will quickly turn mushy.When purchasing cauliflower, choose a firm, compact head with a crisp, creamy white curd. (The white portion of the vegetable is called the curd.) Store in the refrigerator in a perforated plastic bag up to 4 days.
To cook cauliflower whole: Cut off the large outer leaves
(small ones need not be removed). Cut off the heavy stem base. Cut a
large, conical piece from the remaining stem to hollow it out so it will
cook evenly. Set the cauliflower stem end down in a heavy pot
containing 3/4 inch of boiling salted water. Cover tightly and cook over
medium heat until tender, about 10 minutes.
To cook florets: Turn the cauliflower stem end up and cut off the heavy base. Slice the large branches from the main stem (peel, slice and this stem to cook with the florets). Cut the branches into small, bite-sized pieces. Put the florets, stems, and branches in a steamer basket set over simmering water. Cover tightly and cook until tender, about 7 minutes.
Ingredients
- 2 tablespoons cider vinegar
- 4 cups cauliflower florets (from one large head)
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons packaged seasoned bread crumbs
- 1 tablespoon chopped fresh parsley
Preparation
1. Bring a large saucepan of water to a boil. Add the vinegar and cauliflower and boil for 6 to 8 minutes, or until crisp-tender. Drain well2. In a medium skillet, melt the butter over medium heat. Add the cauliflower and season with the salt and pepper. Cook, stirring often, for 4 to 5 minutes, or until lightly golden. Add the bread crumbs, tossing to coat. Cook over medium-low heat, stirring often, for 3 to 5 minutes, or until the bread crumbs are crisp and golden.
3. Stir in the parsley and Parmesan cheese and serve right away.
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• When buying cauliflower, look for a mass of tightly packed florets nestled in a halo of crisp, leafy greens. It should feel heavy for its size and have a pleasant smell. Avoid cauliflower with wilted greens or a surface marred by brown speckles.
• As hardy as it looks, cauliflower is actually quite delicate and can develop a strong, cabbagy taste and smell if stored too long. It will, however, keep refrigerated, unwashed, for 2 days. Cauliflower bruises easily and needs oxygen, so wrap it in perforated plastic. Store wrapped heads stem end up to prevent condensation on the curd, which decays and discolors quickly.
• Be careful not to overcook cauliflower, as it will quickly turn mushy.When purchasing cauliflower, choose a firm, compact head with a crisp, creamy white curd. (The white portion of the vegetable is called the curd.) Store in the refrigerator in a perforated plastic bag up to 4 days.
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To cook florets: Turn the cauliflower stem end up and cut off the heavy base. Slice the large branches from the main stem (peel, slice and this stem to cook with the florets). Cut the branches into small, bite-sized pieces. Put the florets, stems, and branches in a steamer basket set over simmering water. Cover tightly and cook until tender, about 7 minutes.
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