Dec 13, 2012

Baked cauliflower with rye bread crumbs


I had a big cauliflower head waiting to be cooked and I wanted the dish to be really simple but tasty. In Estonia, where I live, the rye bread for us is like rice for Asia. I cannot imagine a life without a tasty and dark rye bread. The white breads just won't do. The sage, bread and oil together make the perfect companions for the cauliflower. I hope you enjoy it as much as I did!

You can eat it as a main course or serve it with buckwheat or whole-wheat pasta like we did.




serves 2-4 people

  • one bigger cauliflower head
  • 4-5 slices of rye bread
  • 3-4 Tbsp oil
  • salt and pepper to taste
  • 4 sage leaves
  • fresh herbs to garnish

Preheat oven to 400 F / 200 C. Cut cauliflower into florets and add them to the baking pan along with crumbled bread, sage leaves, oil, salt and pepper. Mix it together with your hands and bake the cauliflower in the oven for 40 minutes at 400 F / 200 C.

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