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

Servings 2 servings
Author Erin Alderson

Ingredients

CAULIFLOWER

  • 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

RYE BREADCRUMBS

  • 1 piece of bread 100g
  • 1 tablespoon 12g olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  •  

Instructions

  • 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.

Notes

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