It should surprise no one that some of the simplest recipes are also the most delicious. This dish falls into that category. The prep is simple, and the cooking time is fast. Cauliflower is one of our favorite vegetables to use because of its versatility— it’s just as at home in this dish as it is on a crudité platter. The brown butter and nutmeg add complexity without covering up the cauliflower’s mild sweetness and makes it a perfect dish for fall.
- 1 head cauliflower (about 2 pounds) separated into florets
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- 1/8 teaspoon grated nutmeg
- ¼ cup panko breadcrumbs
- Cook Time: 20m
Place the cauliflower in a steamer basket set over (not in) about 1 inch of water in a skillet or saucepan. Cover the pot and bring to boil. Steam until the cauliflower is just tender, 5 to 7 minutes. Remove the steamer basket with the cauliflower.
In a large skillet, melt the butter over medium heat. Add the cauliflower, salt, and nutmeg and cook, tossing frequently, until the cauliflower is lightly golden, 3 to 5 minutes. Add the panko and cook until the crumbs are golden and the butter begins to brown, about 1 minute.
How to Cut Up a Head of Cauliflower
On a cutting board, turn the cauliflower upside down so the stem end is up. Pull off the greenish leaves to expose the center stem; then, with a chef’s knife or paring knife, cut the florets off the stem. Large florets can be halved to make them smaller and more manageable.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.