Cauliflower with Rye Crumbs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 stick unsalted butter
- 4 slices day-old rye bread, torn into 1-inch pieces
- 1 (2 1/2-to 3-pounds) head cauliflower
- 1/2 teaspoon caraway seeds, lightly crushed
- Carbohydrate 5 g(2%)
- Cholesterol 30 mg(10%)
- Fat 12 g(18%)
- Fiber 2 g(7%)
- Protein 2 g(4%)
- Saturated Fat 7 g(37%)
- Sodium 45 mg(2%)
- Calories 129
Preparation 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. Cooks’ note:Crumbs can be toasted 1 day ahead and kept in a sealable plastic bag at room temperature.
