First off, some business. We have ourselves a winner of Martha Stewart's Everyday Food subscription. Carol H., come on down. You've got a year's worth of Martha coming your way. We've sent you an email.
To celebrate Carol's good luck, we're giving you a recipe for pan-fried cauliflower, which is an adaptation of Roasted Cauliflower with Herbed Breadcrumbs from Everyday Food. But we're pretty sure ours is better because, Hello Fried.
In reality, it's kind of sauteéd, if you will, in olive oil, so it's not all that bad. The panko crumbs add a lovely golden crunch and the herbs balance all that fried goodness with a fresh lift.
Rating: Truly 1/2 assed
Here's what you need and how you do it
1/2 to whole head cauliflower, cut into florets
Lots of olive oil
Salt, pepper to taste
1/2-1 cup Panko (or other bread crumbs)
1 teaspoon garlic (or one clove)
Fresh thyme leaves
1/2 teaspoon lemon zest
2 Tablespoons lemon juice
Over medium heat, in a skillet, sauté cauliflower, bread crumbs, garlic, salt and pepper in olive oil. When cauliflower and bread crumbs start turning golden, add parsley, thyme, lemon zest and lemon juice. Heat through and serve piping hot.
For a printable version of this recipe, click here.