Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Cauliflower With Capers & Toasted Bread Crumbs Recipe
    Lost? Site Map

    Braised Cauliflower With Capers & Toasted Bread Crumbs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    susie cooks's Note:

    Recipe adapted from Molly Stevens

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toasting the bread crumbs: Heat the oven to 325 degrees. Spread the bread crumbs in a single layer on a baking sheet. Bake, stirring once or twice with a pancake turner, until the crumbs are the color of pale toast and lightly crunchy, about 15 minutes. Set aside to cool.
    2. 2
      Trimming the cauliflower: Cut the cauliflower into florets, discarding the thick core. Cut into individual florets that are about 1 1/2 inches long and just about as wide. You want them small, but not trimmed so much that they are falling apart.
    3. 3
      Browning the cauliflower: Heat the butter and oil in a large skillet (12-inch) over medium-high heat. When hot, add the florets and saute, turning frequently, until they are speckled allover with nice bits of brown, about 8 minutes total. Add the capers, stir to dis- tribute, and cook for another minute.
    4. 4
      The braise: Pour in the stock or water, season with salt and pepper (go easy on the salt because of the capers), cover tightly, and reduce the heat to low. Simmer gently until the cauliflower is tender enough to be easily pierced with the tip of a knife, 15 to 20 minutes. If the liquid threatens to dry up at any point, add a splash of water.
    5. 5
      The finish: When the cauliflower is tender, remove the lid and boil away any remain- ing liquid, shaking the pan so the cauliflower doesn't stick. Add a squeeze of lemon, and taste for salt and pepper. Stir in the bread crumbs and serve immediately.
    6. 6
      Variation: Penne with Braised Cauliflower & Capers.
    7. 7
      Turn this cauliflower into a meal by boiling up 3/4 pound of short tube-shaped pasta, such as penne, fusilli, or gemelli. When the pasta is al dente, drain it, reserving about 1 cup of the cooking water. In Step 14, don't boil away any remaining liquid. Add the pasta to the cauliflower before adding the bread crumbs, and add enough reserved pasta cooking water to moisten the dish. Drizzle with a bit of extra-virgin olive oil, stir in the bread crumbs, and taste for salt and pepper. A small handful of chopped flat-leaf parsley and some freshly grated Parmigiano-Reggiano cheese are good finishing touches.

    Ratings & Reviews:

    • on August 30, 2008

      55

      This is my new favorite way to make cauliflower! I don't miss it smothered with cheese anymore. I used a frozen bag of cauliflower so I didn't have to braise it as long to cook through (it was gone so fast next time I'll need two bags). Left out the butter, but the olive oil gave it plenty of flavor. Used panko when there was barely any liquid left and sauted till it was crispy and it came out perfect for someone too lazy to toast breadcrumbs! I would never EVER leave the breadcrumbs out!Served with Flank Steak With Garlic, Oregano, Orange and Cumin

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2008

      45

    • on November 14, 2006

      55

      Hi susie cooks, we loved the cauliflower! We did the opposite from your othe reviewers - we didn't use the capers(personal preference) but used the breadcrumbs seasoned with some freshly grated Parmesan. The squeeze of lemon atthe end, just made the dish! Thank you very much for posting, Diane :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Braised Cauliflower With Capers & Toasted Bread Crumbs

    Serving Size: 1 (144 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.4
     
    Calories from Fat 93
    50%
    Total Fat 10.4 g
    16%
    Saturated Fat 4.4 g
    22%
    Cholesterol 16.1 mg
    5%
    Sodium 313.5 mg
    13%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 4.9 g
    19%
    Sugars 4.7 g
    19%
    Protein 5.7 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites