Pan-Fried Cauliflower with Herbs and Lemon

Steamed florets are fried in unsalted butter with garlic, lemon zest and a lively herb such as thyme, chives or lovage. Don't stint on the butter, and use plenty of breadcrumbs for crunch, making sure both the cauliflower and breadcrumbs are golden.

cauliflower 1 small, leaves discarded
unsalted butter 75g
stale breadcrumbs 5 tbsp
olive oil 1 tbsp
garlic clove 1, thinly sliced
thyme, chives or lovage chopped to make 3 tbsp
lemon finely grated zest of ½
sea salt flakes
coarsely ground black pepper

1) Steam the cauliflower over boiling water for 10–15 minutes until reasonably tender but not disintegrating. Divide into bite-sized florets and set aside.

2) Melt half the butter in a frying pan over medium-high heat. When it sizzles, add the breadcrumbs and fry until crisp and golden. Tip into a small bowl, and wipe out the pan.

3) Heat the oil and remaining butter over medium heat. Add the garlic, herbs and cauliflower florets. Fry for 3–4 minutes, tossing gently, until the cauliflower is flecked with gold.

4) Tip into a warm serving dish. Scatter with the breadcrumbs, lemon zest, a good pinch of sea salt flakes and several grindings of black pepper.

5) Pour over any juices from the pan and toss carefully to mix.

Recipe © Christine McFadden from Cool Green Leaves and Red Hot Peppers published by Frances Lincoln