Whole Baby Cauliflowers with Parsley Sauce
If the cauliflowers are still wrapped in their leaves, don’t remove. They’ll be pretty on the plate that way.
2 baby cauliflower heads (about 4”-5” across) -or use a halved larger head
1/4 c. bread crumbs
1/4 c. parsley, finely snipped
2 Tbsp. butter, melted
1/2 tsp. Dijon
1/4 tsp. salt, or to your taste
Tiny pinch of red pepper flakes
Toast bread crumbs until golden and crisp in the oven or a dry skillet.
Steam cauliflower with stems facing up in the steamer basket, until just tender, about 5-7 min.
Set the heads on their serving dish.
Combine parsley, butter, Dijon, salt and pepper and drizzle over the cauliflower.
Sprinkle with bread crumbs and grated cheese.
Recipe created or adapted by Liz Talley, Urban Graze
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