Cauliflower With Herbs & Bread Crumbs

Cauliflower With Herbs & Bread Crumbs

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Bread crumbs give this crunchy one-skillet dish, which has roots in southern Italy, plenty of body.

  • 4 Tablespoons Olive Oil (Divided)
  • 1 Tablespoon Chopped Garlic
  • 1/2 Cup Bread Crumbs
  • 2 Teaspoons Kosher Salt (Divided)
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Chopped Fresh Parsley
  • 1 Large Cauliflower (Cut Into Bite-Sized Florets
  • 1 Cup Water
  • 1 Small Sweet Onion (Thinly Sliced)
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Chopped Fresh Dill
  • 1 Tablespoon Chopped Fresh Chives
  1. Add 2 tablespoons olive oil in large-size skillet over a medium heat. When skillet is hot add garlic and cook 1 minute, stirring frequently. Add bread crumbs and cook 3 to 5 minutes until toasted. Sprinkle with 1 teaspoon kosher salt and pepper. Stir in parsley. Transfer to small-size bowl.
  2. Wipe out skillet and return to a medium-high heat. Add remaining olive oil. When skillet is hot add cauliflower, remaining kosher salt and 1 cup water. Quickly cover pan. Cook, shaking occasionally, for 5 to 10 minutes until you can barely pierce a floret with a sharp knife. Remove lid, scatter onion all over cauliflower, cook, undisturbed, 5 to 10 minutes until water evaporates and cauliflower starts to brown. Stir once or twice and transfer to large-size bowl. Let stand for few minutes to cool. Add vinegar, bread crumbs, dill, and chives. Toss and taste. Add more seasoning and olive oil if needed.
  3. Serve warm
  4. Serves 4
  5. Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes
  6. "Work With What You Got!"
  7. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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