ReceptnaptárButtered cauliflower
Buttered cauliflower is one of the simple, classic side dishes of Hungarian cuisine: soft-cooked cauliflower topped with browned buttered breadcrumbs. Moderate in calories, ready in 30 minutes. The sour cream and parsley give a homey finish.
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Ingredients
Method
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- Remove the leaves from the cauliflower and slightly hollow out the core. Break it into smaller florets, or leave it whole.
- Bring salted water with the lemon juice to a boil in a large pot and add the cauliflower. Cook florets 6-8 minutes, a whole head 15-18 minutes, until easily pierced with a fork but not falling apart.
- Drain thoroughly in a colander.
- Melt the butter in a pan, add the breadcrumbs, and toast over medium heat, stirring, for 2-3 minutes until golden brown. Add the garlic, if using, in the last half minute.
- Place the cauliflower on a dish, pour the hot buttered crumbs over it, and sprinkle with pepper.
- Serve immediately with sour cream and fresh parsley, as a side dish, or as a main course with potatoes.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not overcook; it should keep a little bite.
- The lemon juice keeps the cauliflower white.
- It can also be roasted in the oven at 200 °C.
- Toast the crumbs fresh so they are crisp.
Frequently asked questions
In the oven?
Yes, 200 °C for 25 minutes, drizzled with oil.
Gluten-free?
Yes, with almond flour or gluten-free crumbs.
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