Tuesday, June 06, 2006
Trust me, this is good stuff
Cauliflower with Garlic and Bread Crumbs
500 3-Ingredient Recipes Copyright 2004
1 head cauliflower
½ cup olive oil
3 cloves garlic, peeled
½ cup seasoned dried bread crumbs I used Rienzi brand, Italian-style
Core the cauliflower and cut it into florets. Put the cauliflower into a 2-quart pot, season with salt and cover with water. Bring to a boil and cook for 4 to 5 minutes, then drain.
While the cauliflower is cooking, prepare the garlic: Slice the garlic cloves thin. Heat ¼ cup olive oil in a wide sauté pan or skillet over medium-high heat. When the oil starts to smoke, add the garlic.
Sauté the garlic for a minute, add the cauliflower, and toss to coat with the oil Season with salt and pepper, then sprinkle the crumbs into the pan and toss to coat the cauliflower (the crumbs will not fully cover the cauliflower). Continue to cook for 4 to 5 minutes, until the cauliflower is browned.
Yield: 6 servings
I've actually been eating cauliflower with bread crumbs for years. My mom used to make green beans with bread crumbs too. I think it's a wonderful way to eat my veggies. This is the first time I added garlic, which is a great addition, and sticking to a recipe helped me to control the fat. When I freestyle this dish, I have a tendency to add too much oil (and I usually add butter too but this was delicious with just oil).
I was in a hurry the day I made this. It was hot but I paid $3.50 for a head of cauliflower to make this and it didn't have much quality time left so I braved the heat and cooked this up. I didn't take enough time to cut the cauliflower into small florets like I prefer and I could have browned this a little longer but it still came out fine. Hubby even had some.
Now I wish I had fussed with the picture more but this is the best I could manage when I was hot and tired.
I bought this cookbook because I thought it might have some easy recipes in it, which it does, but I'm not really a fan of the 3-ingredient gimmick. There's a recipe for Beef in Chianti Mushroom sauce. The three ingredients are beef, flour and a bottle of chianti mushroom sauce. Is that really a recipe? Where do you get chianti mushroom sauce? Next to the Ragu? That's like making Chicken Tonight (a product I loved in the early 90s BTW).
I have the desire to keep cooking and blogging but I'm having a lot of difficulty with recipe selection. I feel as if I've made everything already! Just a few restrictions make it even harder (no nuts, no shellfish right now either).
Question of the Day: What's for dinner tonight?