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Prep 10min
Total25min
Servings4
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Ingredients
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
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Steps
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.
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Why it Works: Best Practices for Bread Crumbs
One of the best ways to season a food is to remove its natural liquid and replace it with a more flavorful one. The same concept holds for bread crumbs. Bread can best absorb butter and spices when dried. In a pinch, bread can be cut into slices and placed in a warm oven to dry. However, this method toasts the bread without removing most of the liquid. A better way is to slice the bread and let it sit, uncovered, overnight. This drying method allows the starch to release its water (heating causes starch to hold more water).
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