Cauliflower is a close relative of Brussels sprouts, broccoli and cabbage. You either love it or hate it, few are indifferent.
I happen to love cauliflower along with brussels sprouts. In an effort to create more interesting appetizers, I have been preparing vegetables as a first course in addition to multiple offerings of vegetables as sides. This sautÃ©ed appetizer is easy to prepare and will get rave reviews from your guests who already love this family of vegetables.
Cauliflower SautÃ©ed in Olive Oil
1 head cauliflower, trimmed and cut into florets
3 eggs, beaten
1/2 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup fine bread crumbs
1/4 cup olive oil
Steam the cauliflower florets in a steamer pot for 6 minutes. Cool.
Beat the egg with the nutmeg and salt.
Dip the florets in the egg and then the bread crumbs.
Heat a few tablespoons of the olive oil in a sautÃ© pan and add the florets. Brown the florets, turning frequently until golden brown and tender. Serve as an appetizer or as a side vegetable.