Pan-Seared Cauliflower with Pecan Bread Crumbs
The topping here is loosely based on the French butter sauce, polonaise, except that olive oil substitutes for butter. What lies behind the addition of the pecans? Serendipity-another culinary tradition.
Plan on making this no more than 1 hour before serving. You don't want the crumbs, a large part of the pleasure when fresh, to become soggy.. For how to get a jumpstart on prepping the ingredients, go to the end of the recipe.
Ingredients
- 1 cup pecan pieces
- 1 large head of cauliflower about one and a half to 2 pounds
- 1 cup dried unseasoned bread crumbs
- 3 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spread the pecans on a small baking sheet and toast them, stirring once, for 10 minutes, or until fragrant. Let cool.
- Meanwhile, bring a large pot of salted water to a boil. Drop the cauliflower florets into the boiling water and blanch several minutes until crisp-tender; drain.
- In a food processor, process the pecans and bread crumbs until the mixture is ground medium-fine.
- Heat the olive oil in a large skillet over medium heat. When the oil is hot and starting to sizzle, add the cauliflower. Cook, stirring, for several minutes, until the cauliflower turns a golden brown.
- Add the pecan and bread crumb mixture and stir to combine; cook 1 minute. Transfer the crumbed cauliflower to a serving bowl.