Agriculture Reference
In-Depth Information
aside. Slice each reserved cauliflower floret from top to bottom into 3 pieces. In a separate
pan, melt the remaining 1 tablespoon butter. Cook the florets until golden brown, about 10
minutes. Remove and drain on paper towels. Set aside.
When the custards are cooked, remove from the water bath and let stand at room tem-
perature for 10 minutes to set. Sprinkle the bread crumb mixture evenly over the top and
garnish each custard with 2 cauliflower slices. Serve immediately.
Garlicky Braised Cauliflower with Capers
I can't even begin to count the number of times I serve this dish in the fall and
winter. It is equally good with cauliflower or broccoli. Serve it as a side dish to
complement a roast, or as a light main course, maybe with some ricotta salata
shaved over the top. It even works well as a pasta sauce.
6 SERVINGS
Combine the olive oil and anchovies in a skillet over medium heat. Cook, stirring, until
the anchovies begin to melt into the oil, about 3 minutes. Add the garlic and red pepper
flakes and keep cooking until the garlic softens, about another 3 minutes.
Add the cauliflower florets and water. Cover tightly and cook until the cauliflower be-
comes slightly tender - soft enough to be pierced with a knife, but not so soft that it can be
crushed, about 7 minutes.
