1/2-1 Stick Butter 1/2-1 Cup Bread Crumbs (Seasoned or Unseasoned)
Recipe Steps
1.
Remove outer leaves of the Head of Cauliflower
2.
Fill the bottom portion of a larger Steamer pot with about 1” salted water
3.
Place the Cauliflower head in the top portion of the steamer pot and place the baby carrots around the Cauliflower and cover
4.
Place the steamer into the steamer pot and bring the water to a boil. Continue Steaming for 20-25 minutes or until the center/Stem of the Cauliflower is fork tender.
5.
Remove the Cauliflower to a heat resistant serving plate and spoon the carrots around it.
6.
In a small/medium pan, melt the butter over medium high heat and continue cooking until the butter becomes bubbly and brown (be careful not to burn the butter).
7.
Remove the butter from the heat and stir in the bread crumbs to reach desired consistency. Return the butter/Bread crumb mixture to the burner and toast until the bread crumbs turn a toasty brown.
8.
Drizzle the Butter/Bread Crumb mixture over the Cauliflower and Carrots.
Special Notes
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I never really measured the exact amount butter, just shot from the hip, but more butter is usually better.
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I never really measured the exact amount of Bread Crumbs, but you want enough bread crumbs so the butter/bread crumb mixture is drizzle-able.
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If you don’t have a steamer pot, you can just use a big pot, with about 1” salted water and place the Cauliflower and carrots directly in the pot. The carrots, however, will be more boiled then steamed so you will want to use less salt.
