Cauliflower With Garlic Bread Crumbs

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I absolutely love this dish. even my father, who does not like garlic or cauliflower that much, was raving about this dish. it is essential to use fresh bread crumbs. i usually buy a baguette or country-style bread from the grocery store, and after cutting off the crust and tearing it into slices, put it in the food processor until it forms crumbs the size i want. this recipe is from the williams sonoma vegetable cookbook.

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Steps

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Bring a large saucepan 3 / 4 full of water to a boil.

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Add a pinch of salt , the sugar , and the cauliflower and boil until tender , about 5 minutes.

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Do not overcook.

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Drain , rinse under running cold water , and leave to drain.

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In a large frying pan over medium heat , warm 4-5 tb of the oil.

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When the oil is hot , add the crumbs and toss them constantly until they are evenly toasted , browned , and crisp , about 5 minutes.

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Add the garlic , turn the crumbs once or twice , and remove them from the pan.

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Do not allow the garlic to brown.

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It should be cooked only enough to flavor the crumbs.

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Heat the remaining 2-3 tb oil in the same pan over medium heat.

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Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender , about 5 minutes.

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Do not allow the cauliflower to become crisp and dark.

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Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat , mashing some of the cauliflower and allowing som.

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Ingredients

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salt & freshly ground black pepper, sugar, head cauliflower, extra virgin olive oil, garlic cloves, fresh breadcrumbs