Sautéed Cauliflower with Browned Bread Crumbs

 

1

teaspoon salt

1

medium head cauliflower (about 2 lb), trimmed and cut into florets

4

tablespoons butter

1

tablespoon Dijon mustard

2

cups soft bread crumbs (about 3 slices bread)

2

tablespoons olive oil

• 1 In 10-inch skillet, heat 1 inch water to boiling. Stir in salt. Add cauliflower and return to boiling. Boil uncovered 3 minutes or until almost tender. Drain cauliflower in colander and immediately rinse under cold water to stop cooking. Set cauliflower aside.
• 2 In same skillet, melt 3 tablespoons of the butter over medium heat. Stir mustard into butter and add bread crumbs. Cook 8 to 10 minutes, stirring frequently, until crumbs are golden brown. Remove crumbs to plate.
• 3 In same skillet, melt remaining tablespoon butter and the oil over medium-high heat. Stir in cauliflower and cook about 5 minutes, stirring occasionally, until lightly browned and cooked through. Sprinkle crumbs over top.