Austrian-Inspired Cauliflower with Buttery Breadcrumb Topping
This delightful side dish showcases tender cauliflower coated in rich, buttery breadcrumbs, offering a delightful crunch and depth of flavor. Originating from culinary traditions in Austria, this versatile recipe has been cherished in my family for generations. While this version uses cauliflower, the method is equally adapted for green vegetables like French beans or Brussels sprouts, providing a vibrant side to any main course. Ideal for serving alongside roasted meats, this dish can be customized with a cooling dollop of sour cream for added richness.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
cauliflower
800 g (cut into florets)
butter
60 g (unsalted)
breadcrumbs
3 tablespoons (fresh)
sour cream
200 g (full-fat)
salt
15 g
water
sufficient (for boiling)
Instructions
1
Bring a large pot of water to a boil and add the salt to the water.
2
Add the cauliflower florets to the boiling water and cook until they are soft but not mushy, approximately 7-10 minutes.
3
While the cauliflower is cooking, melt the butter in a frying pan over medium heat.
4
Add the breadcrumbs to the melted butter and cook them, stirring frequently, until they turn a dark golden brown. Be careful not to burn them.
5
Once the cauliflower is cooked, drain the florets thoroughly and add them to the pan with the butter and breadcrumbs.
6
Gently toss the cauliflower in the breadcrumb mixture, ensuring each floret is well-coated, and fry for an additional 2-4 minutes.
7
Transfer to a serving dish and optionally serve with sour cream on the side for added richness.
8
When preparing French beans or Brussels sprouts, follow the same initial boiling step but briefly blanch these greens to maintain their fresh color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Austrian-Inspired Cauliflower with Buttery Breadcrumb Topping?
It is a traditional Austrian side dish featuring tender cauliflower coated in rich, dark golden-brown buttery breadcrumbs for a crunchy and flavorful finish.
What is the origin of this cauliflower recipe?
This recipe originates from Austrian culinary traditions and has been a cherished family recipe for generations.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the primary ingredients needed?
The main ingredients include 800g of cauliflower, 60g of unsalted butter, 3 tablespoons of fresh breadcrumbs, 200g of full-fat sour cream, salt, and water.
How long should I boil the cauliflower?
You should boil the cauliflower florets for approximately 7 to 10 minutes until they are soft but not mushy.
Can I use this recipe for other vegetables?
Yes, this buttery breadcrumb method is very versatile and works excellently with green vegetables like French beans or Brussels sprouts.
What is the secret to perfect breadcrumbs in this dish?
The secret is to melt butter over medium heat and stir the breadcrumbs frequently until they reach a dark golden brown color without burning.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as vegetarian.
How should the cauliflower be prepared before cooking?
The cauliflower should be cut into florets before being added to the boiling water.
What type of breadcrumbs should I use?
The recipe specifically calls for 3 tablespoons of fresh breadcrumbs for the best texture.
Should I use salted or unsalted butter?
The recipe recommends using 60g of unsalted butter.
How much salt is used in the boiling water?
You should add 15g of salt to the large pot of boiling water.
What is the recommended way to serve this dish?
It is best served as a side dish, ideally alongside roasted meats, with an optional dollop of sour cream.
Can I add sour cream to this recipe?
Yes, you can serve it with 200g of full-fat sour cream on the side for added richness.
How do I ensure the breadcrumbs don't burn?
Stir them frequently while cooking over medium heat and keep a close eye on the color transition.
How long do I toss the cauliflower in the pan?
After combining the drained cauliflower with the breadcrumbs, fry and toss them gently for an additional 2 to 4 minutes.
What should I do differently when using French beans?
When using French beans or Brussels sprouts, briefly blanch them in boiling water to maintain their fresh, vibrant green color.
Is this considered a main course or a side dish?
This is primarily categorized as a side dish.
What is the texture of the final dish?
The dish features tender, soft cauliflower florets contrasted with a crunchy, buttery breadcrumb coating.
How much cauliflower do I need in grams?
You will need 800g of cauliflower for this recipe.
Can I use full-fat sour cream?
Yes, the recipe suggests 200g of full-fat sour cream for the best flavor profile.
Does this recipe use oil or butter for frying?
This recipe exclusively uses butter to achieve its signature rich, Austrian flavor.
How do I know when the cauliflower is done boiling?
It should be soft to the touch but still hold its shape, avoiding a mushy texture.
What color should the finished breadcrumbs be?
They should be a dark golden brown.
Can I use frozen cauliflower?
While fresh is preferred for the best texture, the boiling and frying method can be adapted for frozen florets.
Is it necessary to drain the cauliflower?
Yes, you must drain the florets thoroughly after boiling before adding them to the butter and breadcrumb mixture.
What is the 'category' of this recipe?
The recipe is categorized under 'Cauliflower'.
How much water is needed?
You need a sufficient amount of water to fill a large pot for boiling the 800g of cauliflower.
Is this dish served hot or cold?
This dish is best served warm, immediately after the final frying step.
What tags are associated with this recipe?
The tags include austrian, cauliflower, side dish, vegetarian, breaded, butter, breadcrumbs, sour cream, roasted meats, and family recipe.