Cauliflower with crumb butter

Name: Cauliflower with crumb butter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 3-4 Tbsp Vinegar; 7-10 Tbsp Salt; 75 ml Milk; 2 discs Toast; 5 TABLESPOONS Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
3-4 Tbsp Vinegar
7-10 Tbsp Salt
75 ml Milk
2 discs Toast
5 TABLESPOONS Butter

Directions

1
Remove the green bracts from the cabbage. Put the cauliflower upside down in 2-3 l cold water with vinegar for about 10 minutes, this will bring out any insects that may be present.
2
If the cauliflower is cooked whole, shorten the stalk to the base of the first florets and cut crosswise - it has the same cooking time as the florets. Wash the cauliflower.
3
For cauliflower florets, cut or break off the florets one by one from the stem with a small knife. Pluck off small leaves that are still attached to the lower florets in particular. Wash the florets.
4
Put the cabbage in a pot and add water until everything is covered. Add about 1 teaspoon of salt. Pour in the milk, so that the cauliflower stays nice and white. Bring to the boil. Cover the florets and cook for 6-8 minutes, the whole head for 18-20 minutes.
5
Crumble toast with your hands. Roast in a pan without fat until golden brown. Add butter and melt in it. Spread the crumbly butter over the cauliflower.