WARSAW-STYLE CAULIFLOWER WITH BRUSSELS SPROUTS
In Poland, we see the cauliflower as a versatile vegetable that we eat as a side dish, a warm zaka̧ska or a creamy soup. This famous dish is simply cauliflower covered in a crispy, golden breadcrumb sauce. I find that the Brussels sprouts are a welcome addition to this dish, as their bitterness offsets the sweetness of the cauliflower. {Serves 4}
1 small cauliflower, broken up into florets
200 g (7 oz) Brussels sprouts, halved lengthways
100 g (3½ oz/7 tablespoons) salted butter
75 g (2½ oz/11/3 cups) fresh breadcrumbs
Bring a large pan of lightly salted water to a boil and cook the cauliflower and Brussels sprouts for about 20 minutes, or until tender but still with some bite. (You can also steam the vegetables for the same amount of time.)
Meanwhile, melt the butter in a frying pan (skillet) and fry the breadcrumbs over a low-medium heat until golden. Make sure you don’t burn them – if they start turning brown rather than golden then they have gone too far.
Drain the vegetables, tip into a serving bowl and pour over the fried breadcrumbs.
{Time: 20 minutes}