Active Time

　　15 min

　　Total Time

　　30 min

　　Caraway seeds are often baked into and on top of rye bread, their nutty, spicy fragrance accenting rye’s earthiness. Here, the natural duo crisps in a pan of melted butter before topping steamed cauliflower. In this elegant, simple side dish, crunchy rye crumbs give way to succulent florets and bring out their natural sweetness

　　

Ingredients

Makes 8 servings

　　4 slices day-old rye bread, torn into 1-inch pieces

　　1 (2 1/2-to 3-pounds) head cauliflower

　　1 stick unsalted butter

　　1/2 teaspoon caraway seeds, lightly crushed

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Pulse bread in a food processor to form medium-fine crumbs. Spread in a 4-sided sheet pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool.

　　

Step 3

Core cauliflower, keeping head intact, then cook in a large steamer rack over boiling water, covered, until tender, about 15 minutes. Transfer to a platter and keep warm, covered.

　　

Step 4

Melt butter in a large heavy skillet over medium heat and stir in caraway seeds, toasted crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until hot, about 2 minutes. Spoon over cauliflower.

　　Cooks’ note:

　　Crumbs can be toasted 1 day ahead and kept in a sealable plastic bag at room temperature.