Friday, November 26, 2010
brown butter cauliflower with capers, anchovies and breadcrumbs/hasselback potatoes
breadcrumb topped cauliflower
Today I have two things to talk about: cauliflower and potatoes. The first turned out quite delicious. The second just didn't cook all the way through and was as such, quite a disappointment. Anyway.
Cauliflower. A great way to make it is by browning lots of butter and then cooking lots of cauliflower, anchovies and capers in that nutty toasty liquid. Once it's starting to get soft, sprinkle on a bunch of breadcrumbs and then pop it in the oven til it gets nice and crispy. Salt, crunchy, crispy delicious. The anchovies and capers really gave it a nice bite, and the breadcrumbs gave it a great texture.
cauliflower, potatoes and salad
I served it with a leafy green salad and a basked hasselback potato. I was really excited about making that when I read about it. Unfortunately, even sliced super thin and laced with butter and herbs, it just refused to cook, and I ended up eating slightly raw potato. Nasty. I will just have to try this again, with more patience. I definitely cooked it for over an hour though, so I don't know what went wrong.
Luckily, the cauliflower was especially delicious– Even Nathan thought it was good!