Ingredients:
- 1 medium cauliflower
- 1 tsp coarse salt
- 100 g (3.5 oz) butter or about 1/3 cup mild olive oil
- 80-100 g breadcrumbs
- 1/4 tsp grated nutmeg
- Salt, to taste
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Instructions:
- In a large pot, bring water and coarse salt to a boil. Place the cauliflower upside down (florets facing down) and cook for 10–12 minutes, until just slightly soft. Drain.
- Meanwhile, preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
- Melt the butter in a frying pan (or heat the olive oil). Add the breadcrumbs and stir until evenly coated and relatively separated. Add the nutmeg and a pinch of salt, fry for another minute.
- Place the cauliflower on the baking sheet. Pour the breadcrumb mixture over the cauliflower, ensuring it is fully coated (use a spatula to help spread if needed).
- Bake for 6–8 minutes, until lightly golden. Remove from the oven and serve hot.