Cauliflower with Cream and Breadcrumbs

Close-up on a small copper roasting pan filled with toasted cauliflower cooked in heavy cream.




1 tablespoon (12g) olive oil

4, 1”-inch-thick cauliflower wedges (180g)

1 small garlic clove (2g), minced

1 tablespoon (14g) preserved lemon, minced

½ teaspoon kosher salt

½ cup (110g) heavy cream

Black pepper for serving


1 piece of bread (100g)

1 tablespoon (12g) olive oil

¼ teaspoon kosher salt

¼ teaspoon black pepper


To start the cauliflower: Preheat the oven to 425˚F. Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower wedges. Sear until browned, about 2-3 minutes, flip, and repeat.

To make the breadcrumbs: Tear the bread into pieces and place in a food processor. Drizzle with the olive oil. Add the salt and black pepper, then pulse until breadcrumbs form.

To cook the cauliflower: Transfer the cauliflower to a small baking dish, slightly overlapping the thicker sides of the wedges. Sprinkle the garlic, preserved lemon, and salt over top. Drizzle with the heavy cream, then top with the breadcrumbs.

To serve: Bake for about 25 minutes, until the cream bubbles and the breadcrumbs are toasted. Finish with a bit of black pepper before serving.


This recipe first appeared in issue 8 of Casual and used rye bread (which is equally as good)!