Braised Cauliflower with Capers Toasted Bread Crumbs
Transform your weeknight dinners with this vibrant and comforting recipe for Braised Cauliflower with Capers and Toasted Bread Crumbs. Tender cauliflower florets are gently braised in a fragrant vegetable stock infused with shallots, garlic, and briny capers, creating layers of rich, savory flavor. For the perfect finishing touch, golden panko bread crumbs are tossed with fresh parsley, zesty lemon, and a hint of butter, adding irresistible crunch and brightness to every bite. This dish balances light and hearty elements, making it a stand-out option for vegetarians or anyone seeking something new. Serve as a flavorful side or let it shine as the centerpiece of your meal—either way, this recipe is bound to impress. Keywords: braised cauliflower, capers, toasted bread crumbs, vegetarian, vegetable side dish, easy weeknight dinner.
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Recipe Information
Ingredients
- 1 head cauliflower
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot
- 2 cloves garlic
- 1.5 cups vegetable stock
- 3 tablespoons capers
- 1 cup panko bread crumbs
- 2 tablespoons parsley
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Remove the outer leaves and core from the cauliflower. Cut it into large florets, keeping pieces roughly uniform in size for even cooking.
Finely mince the shallot and garlic. Chop the parsley and zest the lemon, setting them aside for later use.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cauliflower florets and cook until lightly browned on all sides, about 5-7 minutes. Remove the florets and set them aside.
Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Once melted, stir in the minced shallot and garlic. Sauté until fragrant and softened, about 2-3 minutes.
Pour in the vegetable stock and stir in 2 tablespoons of capers. Return the cauliflower to the skillet. Cover with a lid and reduce the heat to medium-low. Let the cauliflower braise, stirring occasionally, until tender, about 15 minutes.
While the cauliflower cooks, prepare the bread crumb topping. Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a small pan over medium heat. Add the panko bread crumbs and toast, stirring frequently, until golden brown, about 3-4 minutes.
Remove the toasted bread crumbs from the heat and stir in the chopped parsley, lemon zest, 1 tablespoon of capers, salt, and black pepper.
Once the cauliflower is tender and the liquid in the skillet has reduced slightly, remove it from the heat. Taste and adjust seasoning with more salt or pepper if needed.
To serve, transfer the braised cauliflower to a serving dish. Sprinkle the toasted bread crumb mixture generously over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4371 mg | 190% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 20.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2802 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
