Cauliflower cooked in a skillet with butter, onion, and breadcrumbs.
-By Christine (Salzer) Strommen
1 head cauliflower, quartered
4 Tbsp butter
1 cup onion, minced
1/2 cup Italian-seasoned dry breadcrumbs
salt and pepper to taste
- Bring cauliflower to a boil in a pot with water. Reduce heat, cover, and simmer until fork tender, about 5 to 7 minutes. Drain and chop into bite-sized pieces.
- Melt 1 Tbsp butter in a skillet and saute onion in it.
- Add remaining butter and breadcrumbs and cook until bubbly.
- Stir in cauliflower and heat until warm. Season with salt and pepper.