Cauliflower Pangrattano


¼ cup olive oil.

2 cloves garlic, peeled and chopped.

1 ½ cups fresh breadcrumbs.

Dash cayenne pepper.

Salt to taste.

Zest of a lemon.

¼ cup parsley, finely chopped.

2 cups cauliflower florets.


Heat the oil in a deep sided pan over a hot flame and fry the garlic until it turns golden. Add the breadcrumbs, cayenne pepper and salt and fry for 3-4 minutes until the breadcrumbs are crisp. Remove from the heat and set the breadcrumb mixture aside in a clean bowl.

Bring a saucepan of salted water to the boil and blanch the cauliflower for 3-4 minutes so that it is cooked but still crisp. While it is cooking, stir the lemon zest and parsley into the breadcrumb mix, combining thoroughly. Drain the cauliflower and turn into the bowl of breadcrumbs. Toss to cover and serve immediately.


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