This site is 7 years, 4 months and 5 days old, which is exactly how long I’ve been meaning to tell you about one of my favorite ways to make cauliflower. You think I would have gotten around to it already, as it’s the very cauliflower dish I ever knew, but instead I’ve been distracting us with quiches* and soups, and pasta and fritters. It’s a shame, as this is so much easier to make.
My mother used to steam a whole head of cauliflower, and when it was about done, melt a pat or two of butter in a cast-iron frying pan (back when all of our skillets were cast-iron, and I found them heavy and annoying and embarrassingly old-fashioned; oh, Deb), then toss in enough seasoned breadcrumbs (always seasoned “Italian-style” which makes me chuckle because what would Italian seasoning be in Italy, salt and pepper?**) to absorb the butter and cook them until they were a browned together. This would be sprinkled on and pressed against the cauliflower and it’s really no surprise that I become a cauliflower person, is it? Salty butter, brown butter-crisped crumbs will do that to a person.