Cauliflower with Rye Crumbs

From the kitchen of Carly

Whole roasted cauliflower gets crowned with a nutty rye crumb mixture, toasted until golden and bound with butter and caraway seeds. The earthy spice and crisp texture transform a humble vegetable into something genuinely craveable.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 slices day-old rye bread, torn into 1-inch pieces
  • 11 (2 1/2-to 3-pounds) head cauliflower
  • 11 stick unsalted butter
  • 11/2 teaspoon caraway seeds
  • 1lightly crushed

Instructions

  1. Preheat oven to 350°F with rack in middle.

  2. Pulse bread in a food processor to form medium-fine crumbs. Spread in a 4-sided sheet pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool.

  3. Core cauliflower, keeping head intact, then cook in a large steamer rack over boiling water, covered, until tender, about 15 minutes. Transfer to a platter and keep warm, covered.

  4. Melt butter in a large heavy skillet over medium heat and stir in caraway seeds, toasted crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until hot, about 2 minutes. Spoon over cauliflower.