Polish Cauliflower with Breadcrumbs
Polish cauliflower with buttered breadcrumbs is a classic side dish across Poland and much of Central Europe, and it takes about 15 minutes. The crumbs soak up melted butter and cling to the soft florets, giving each bite a rich, toasty coating. Fresh dill is optional but suits the cauliflower well. Cook it whole, pour the topping over, and serve it next to meat or potatoes.
Instructions
Boil the whole head of cauliflower for about 10 minutes, until a knife slides into the stalk without much resistance.
While the cauliflower cooks, melt the butter in the oven or in a microwave until it is fully liquid.
Stir the breadcrumbs into the melted butter until they are evenly coated. If you are using the dill, mix it in now.
Drain the cauliflower well and put it on a serving dish. Spoon the buttered breadcrumbs over the top and serve straight away.
Make it personal.
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