Savory Braised Cauliflower with Toasted Capers and Crispy Bread Crumbs
Delight your palate with this Savory Braised Cauliflower dish, where tender cauliflower florets are expertly sautéed to a golden-brown finish and then simmered in a fragrant broth with briny capers. Topped with crunchy toasted bread crumbs, this dish marries earthy flavors with a zesty kick from fresh lemon. Perfect as a side or as a base for a hearty pasta dish, this recipe showcases cauliflower like never before, making it a versatile addition to your cooking repertoire.
4
Servings
75
Calories
9
Ingredients
Ingredients
Fresh Breadcrumbs
1/2 cup (made from day-old rustic white bread)
Cauliflower
1 head (1 1/2 to 2 lbs) (cut into 1 1/2 inch florets)
Unsalted Butter
2 tablespoons (melted)
Extra Virgin Olive Oil
1 tablespoon (for sautéing)
Capers
2 tablespoons (rinsed and drained)
Chicken Stock or Water
1/2 cup (homemade or store-bought, more as needed)
Coarse Salt
to taste (for seasoning)
Fresh Ground Black Pepper
to taste (for seasoning)
Lemon
1/2 (juiced)
Instructions
1
Preheat your oven to 325°F (160°C). Spread fresh bread crumbs in a single layer on a baking sheet and toast them in the oven. Stir once or twice until they turn a golden brown and are lightly crunchy, approximately 15 minutes. Remove from oven and let cool.
2
Trim the cauliflower by cutting it into florets, discarding the thick core. Aim for florets to be about 1 1/2 inches on all sides to ensure even cooking.
3
In a large 12-inch skillet, heat the unsalted butter and olive oil over medium-high heat. When hot, add the cauliflower florets, sautéing them and turning frequently until they are beautifully browned with caramelized spots, which should take around 8 minutes.
4
Add the rinsed capers to the skillet, stir well to combine, and continue to cook for an additional minute to infuse the flavors.
5
Pour in the chicken stock or water, then season the mixture with coarse salt and freshly cracked black pepper, keeping in mind that the capers already add some saltiness. Cover the skillet tightly, lower the heat, and let it simmer gently for 15 to 20 minutes until the cauliflower is tender enough to pierce with a knife.
6
As the braise nears completion, check for the liquid level. If it appears to be running low, add a splash of water to prevent burning.
7
Once the cauliflower is tender, uncover the skillet and increase the heat slightly to boil away any excess liquid, shaking the pan occasionally to prevent the florets from sticking.
8
Squeeze half a lemon over the cauliflower, taste and adjust the seasoning with salt and pepper as needed. Finally, stir in the toasted bread crumbs for a delightful crunch.
9
Serve immediately, savoring the harmonious blend of textures and flavors in this comforting dish.
Nutrition Information
4.5g
Fat
7g
Carbs
1.5g
Protein
1.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Braised Cauliflower with Toasted Capers?
It is a dish where cauliflower florets are sautéed until golden-brown, simmered in a fragrant broth with briny capers, and finished with lemon and toasted bread crumbs.
How many servings does this cauliflower recipe make?
This recipe makes 4 servings.
What is the calorie count for this dish?
Each serving contains approximately 75 calories.
How do I prepare the bread crumbs?
Toast fresh bread crumbs from day-old rustic white bread on a baking sheet at 325°F for about 15 minutes until golden brown.
What size should the cauliflower florets be?
Aim for florets to be about 1 1/2 inches on all sides to ensure even cooking.
What fats are used for sautéing?
The recipe uses a combination of 2 tablespoons of unsalted butter and 1 tablespoon of extra virgin olive oil.
How long does it take to brown the cauliflower?
It takes about 8 minutes over medium-high heat, turning frequently.
When should I add the capers?
Add the rinsed capers to the skillet after the cauliflower is browned and cook for one additional minute.
What liquid is used to braise the cauliflower?
You can use either 1/2 cup of chicken stock or water.
How long should the cauliflower simmer?
Simmer the cauliflower covered for 15 to 20 minutes until tender.
What should I do if the liquid runs low during cooking?
Add a splash of water to prevent the cauliflower from burning.
How do I finish the sauce?
Uncover the skillet and increase the heat to boil away any excess liquid once the cauliflower is tender.
When is the lemon juice added?
Squeeze half a lemon over the cauliflower after it is tender and the excess liquid has evaporated.
When do I add the bread crumbs for the best texture?
Stir in the toasted bread crumbs at the very end to maintain their delightful crunch.
Is this recipe suitable for vegetarians?
Yes, if you use water or vegetable stock instead of chicken stock.
What is the fat content per serving?
Each serving contains 4.5g of fat.
How many carbohydrates are in this dish?
There are 7g of carbohydrates per serving.
How much protein is in a serving?
Each serving provides 1.5g of protein.
What is the fiber content?
There is 1.75g of fiber per serving.
Can I use this as a pasta base?
Yes, this dish is versatile and serves as an excellent base for a hearty pasta meal.
What kind of salt is recommended?
Coarse salt is recommended, but use it sparingly as capers provide natural saltiness.
Does the recipe require fresh pepper?
Yes, freshly cracked black pepper is used to season the dish.
How many ingredients are in this recipe?
The recipe consists of 9 main ingredients.
What oven temperature is used for toasting?
The oven should be preheated to 325°F (160°C).
Should I discard any part of the cauliflower?
Yes, discard the thick core when trimming the cauliflower into florets.
Is the skillet covered during cooking?
Yes, the skillet should be covered tightly during the 15-20 minute simmering phase.
How do I prevent the cauliflower from sticking?
Shake the pan occasionally while boiling away excess liquid at the end of cooking.
What kind of bread is used for crumbs?
Day-old rustic white bread is ideal for making fresh bread crumbs.
What is the total weight of the cauliflower needed?
You need one head of cauliflower weighing between 1 1/2 to 2 lbs.
How do I test if the cauliflower is done?
The cauliflower is done when it is tender enough to be easily pierced with a knife.