Recipe: Braised Cauliflower with Capers and Toasted Bread Crumbs

BRAISED CAULIFLOWER WITH CAPERS AND TOASTED BREAD CRUMBS

"Browned butter, capers, and lemon are a classic combination, and the toasted bread crumbs provide the bonus of a good crunch. I braise the cauliflower with water or chicken stock, depending on how I plan to serve it or whether I've got stock on hand. Braised in chicken stock, the cauliflower will have a deeper, more savory character, more appropriate alongside roast chicken, beef, or lamb. Water produces a more subtle-tasting dish, better with seafood and veal."

1/2 cup fresh bread crumbs made from day-old rustic white bread
1 head cauliflower (1 1/2 to 2 pounds)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1/2 cup chicken stock, homemade or store-bought, or water, plus more as needed
Coarse salt and freshly ground black pepper
1/2 lemon

TOASTING THE BREAD CRUMBS:
Heat the oven to 325 degrees F. Spread the crumbs in a single layer on a baking sheet. Bake, stirring once or twice with a pancake turner, until the crumbs are the color of pale toast and lightly crunch, about 15 minutes. Set aside to cool.

TRIMMING THE CAULIFLOWER:
Cut the cauliflower into florets, discarding the thick core. Cut into individual florets that are about 1 1/2 inches long and just about as wide. You want them small, but not trimmed so much they are falling apart.

BROWNING THE CAULIFLOWER:
Heat the butter and oil in a large skillet (12-inch) over medium-high heat. When hot, add the florets and saute, turning frequently, until they are speckled all over with nice bits of brown, about 8 minutes total. Add the capers to the skillet, stir to distribute, and cook for another minutes.

THE BRAISE:
Pour in the stock or water, season with salt and pepper (go easy on the salt because of the capers), cover tightly, and reduce the heat to low. Simmer gently until the cauliflower is tender enough to be easily pierced with the tip of a knife, 15 to 20 minutes. If the liquid threatens to dry up at any point, add a splash of water.

THE FINISH:
When the cauliflower is tender, remove the lid and boil away any remaining liquid, shaking the pan so the cauliflower doesn't stick. Add a squeeze of lemon, and taste for the salt and pepper. Stir in the bread crumbs and serve immediately.

Makes 4 to 6 servings
Source: All About Braising: The Art of Uncomplicated Cooking by Molly Stevens