Parmesan Cauliflower

Preparation info

  • Difficulty

    Easy

  • Makes

    4 to 6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Browned butter and cheese season delightfully; keep hot in covered dish

Ingredients

  • 1 large head cauliflower
  • ¼ c. butter or regular margarine
  • 3 tblsp. dry bread crumbs, toasted
  • 2 tblsp. grated Parmesan cheese
  • Paprika

Method

  • Separate cauliflower into flowerets. Cook in small amount of boiling salted water until tender, about 10 minutes. Drain.
  • In heavy skillet, over medium heat, brown butter until delicate brown (watch that it does not bum). Coat cooked cauliflower with butter; toss with bread crumbs. Sprinkle cheese over top. Garnish with paprika.