Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Roasted at high heat, the natural sugars in cauliflower caramelize, producing rich, complex, nutty flavors. So we start by roasting florets, then toss them with herbs and grainy mustard before finishing them with buttery caraway-seasoned breadcrumbs. To keep the breadcrumbs crisp after coating the cauliflower, serve on a large platter rather than in a bowl. The cauliflower can be cut into florets and stored in zip-close bags for up to two days in advance. The breadcrumbs can be processed, toasted, cooled and stored in a zip-close bag up to one day ahead. The day of serving, roast the cauliflower, toss with the mustard-herb mixture, then coat with the crumbs.
two-pound cauliflower heads, leaves trimmed, cored and cut into 1½- to 2-inch florets
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT