Steamed Cauliflower with Bread Crumbs, Capers, and Chopped Egg
By America's Test KitchenPublished on October 26, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 medium head cauliflower, trimmed, cored, and cut into florets (about 6 cups), see illustrations below2 tablespoons unsalted butter 3 tablespoons dry bread crumbs 1 ½ tablespoons lemon juice from 1 small lemon2 tablespoons minced fresh parsley leaves 2 tablespoons capers 1 hard-boiled egg, pressed through a sieve to crumble very fineSalt and ground black pepper
Instructions
- Fit large saucepan with steamer basket; fill with enough water to reach just below the bottom of basket. Bring water to boil over high heat; add florets to basket. Reduce heat to medium; cover and steam until cauliflower is tender but still offers some resistance to the tooth when sampled, 7 to 8 minutes.
- Heat butter in large skillet over medium heat until foaming, about 1 1/2 minutes. Add bread crumbs; cook, stirring occasionally, until lightly browned, about 5 minutes. Add cauliflower; cook to heat through, about 1 minute. Add lemon juice, parsley, capers, and egg; toss lightly to distribute. Season to taste with salt and ground black pepper; serve immediately.
Time
30 minutesYield
Serves 4Ingredients
1 medium head cauliflower, trimmed, cored, and cut into florets (about 6 cups), see illustrations below
2 tablespoons unsalted butter
3 tablespoons dry bread crumbs
1 ½ tablespoons lemon juice from 1 small lemon
2 tablespoons minced fresh parsley leaves
2 tablespoons capers
1 hard-boiled egg, pressed through a sieve to crumble very fine
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
1 medium head cauliflower, trimmed, cored, and cut into florets (about 6 cups), see illustrations below
2 tablespoons unsalted butter
3 tablespoons dry bread crumbs
1 ½ tablespoons lemon juice from 1 small lemon
2 tablespoons minced fresh parsley leaves
2 tablespoons capers
1 hard-boiled egg, pressed through a sieve to crumble very fine
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
1 medium head cauliflower, trimmed, cored, and cut into florets (about 6 cups), see illustrations below
2 tablespoons unsalted butter
3 tablespoons dry bread crumbs
1 ½ tablespoons lemon juice from 1 small lemon
2 tablespoons minced fresh parsley leaves
2 tablespoons capers
1 hard-boiled egg, pressed through a sieve to crumble very fine
Salt and ground black pepper
Test Kitchen Techniques
Why This Recipe Works
Our cauliflower recipe testing led us to an excellent cooking technique. Steaming (not boiling, which causes the cauliflower to taste watery, and not microwaving, which doesn't cook the cauliflower evenly) was our choice for bringing out the vegetable’s fresh, sweet taste. When cauliflower is steamed, the time to add flavorings is after cooking.
Instructions
- Fit large saucepan with steamer basket; fill with enough water to reach just below the bottom of basket. Bring water to boil over high heat; add florets to basket. Reduce heat to medium; cover and steam until cauliflower is tender but still offers some resistance to the tooth when sampled, 7 to 8 minutes.
- Heat butter in large skillet over medium heat until foaming, about 1 1/2 minutes. Add bread crumbs; cook, stirring occasionally, until lightly browned, about 5 minutes. Add cauliflower; cook to heat through, about 1 minute. Add lemon juice, parsley, capers, and egg; toss lightly to distribute. Season to taste with salt and ground black pepper; serve immediately.
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