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Roasted cauliflower

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Ingredients for 4 servings:

  • 1 large cauliflower
  • 3 eggs
  • 1 tsp salt
  • nutmeg
  • Breadcrumbs
  • Butter or margarine

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Remove the leaves from the cauliflower, cut a cross in the stem, and boil in salted water (stem-down) until al dente. Whisk the eggs in a deep dish, then add the breadcrumbs to another dish. Once the cauliflower has cooled slightly, divide it into small florets and season with salt and nutmeg. Dip the florets first in the egg, then in the breadcrumbs, and then roast them in a pan with butter or margarine (no oil) until golden brown. Serve with a green salad. Tip: The cauliflower also tastes fantastic cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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