ReceptnaptárPolish-style cauliflower with buttered crumbs and dill
This way of serving vegetables is so typical of Polish cooking that international cookbooks list it as Polish style, or polonaise. Tender boiled cauliflower is topped with hot, golden buttery breadcrumbs that give it a nutty flavour. It is ready in twenty minutes and makes even the simplest weekday lunch feel homely.
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Ingredients
Method
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- Cook the cauliflower in salted water for about 10 minutes (15 minutes if whole), until tender but not falling apart.
- In a small skillet, melt the butter and toast the breadcrumbs in it until golden.
- Stir in the dill.
- Drain the cauliflower, put it on a platter, and pour the buttered crumbs over it; serve as a side dish or a light supper.
Source: Wikibooks Cookbook – Polish Cauliflower with Breadcrumbs (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Boil the cauliflower only until a knife slides in easily but it still holds its shape, because watery, overcooked cauliflower makes the crumbs soggy.
- Toast the crumbs over a medium heat, stirring, because the butter and crumbs burn quickly in the last minute.
- Salting the cooking water matters, because that is the only way the cauliflower picks up flavour. Instead of dill, parsley or a few drops of lemon juice also work.
Frequently asked questions
Should I cook it whole or in florets?
Allow 15 minutes for a whole head and 8-10 minutes for florets. A whole head looks more impressive, but florets cook faster and more evenly.
How can I make a vegan version?
You can also toast the crumbs in plant-based margarine or olive oil. Check that the breadcrumbs contain no dairy.
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