WHOLE LITTLE CAULIFLOWERS WITH CRISPY BREAD CRUMBS (FROM “LOCAL FLAVORS”)
4 small cauliflowers, about 5 inches across
1/2 cup fresh bread crumbs
1/2 cup finely chopped parsley
2 to 4 tablespoons unsalted butter
1 teaspoon Dijon or coarse mustard
1/4 teaspoon red pepper flakes
grated Parmesan or Pecorino cheese
1. Wash the cauliflowers well. Toast the bread crumbs in the oven or in a skillet until crisp and golden. Melt the butter.
2. Steam the cauliflower, the curds facing down in the pot, until tender, 6 to 8 minutes. Set them on individual plates or a platter. Mix the melted butter with the parsley, mustard, 1/2 teaspoon salt, and the pepper flakes. Pour it over the cauliflower, then add the bread crumbs and grate a little cheese over all.