Cauliflower with Rye Crumbs

Cauliflower with Rye Crumbs
Photo by John Kernick


  • 4 slices day-old rye bread
  • 1 head cauliflower
  • 1 stick unsalted butter
  • ½ teaspoon caraway seeds

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...

View full recipe at Epicurious


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