Thursday, December 29, 2011

Breadcrumb-Crusted Cauliflower

This is one of those recipes where you read it and think it's strange or wrong, but after you think about it, it makes sense.

And here's the deal: once you've tried the basic recipe, you can change it up dozens of different ways - add some cheese, herbs, or even drizzle with lemon juice.

Even if you go with the basic recipe, it's not your usual cauliflower. And maybe I'm weird, but I like the leftovers cold.

Okay, I am weird. But I still like this stuff cold.

Breadcrumbed Cauliflower

1 head cauliflower
Bread crumbs
Olive oil or butter (optional)

Trim the green leaves off the cauliflower. Cook it until just barely done - you can steam it or microwave it, whatever you prefer. Don't overcook it.

Spread a thin layer of mayonnaise over the cauliflower. Use just as much as you need to act as glue for the bread crumbs - you don't need a thick layer. The actual amount you'll need depends on how big the cauliflower head is.

Coat the cauliflower with bread crumbs - as much as you can get to stick. Press it gently to help it adhere.

Drizzle with olive oil or melted butter, if you prefer. You'll get nicer browning on the bread crumbs if you do so.

Bake the cauliflower at 350 degrees until the breadcrumbs are browned, about 20 minutes

Cut into wedges to serve.