There are many ways to saute vegetables with bread crumbs (or nuts; see the variations) for a little added crunch, and they will taste better. Whether the bread crumbs stick to the vegetable or not you’ll get the crunchy taste. For a pretty presentation, use the egg. Other vegetables that can used are green beans or Brussels sprouts.
If you want to make Breaded Sauteed Broccoli or Cauliflower, then just follow the steps mentioned below:
Ingredients:
- 1 pound broccoli or cauliflower (about 1 medium head), trimmed, broken into florets of any size, parboiled, shocked, and patted dry
- All-purpose flour for dredging (optional)
- 2 or 3 eggs, lightly beaten (optional)
- 1 cup bread crumbs, preferably fresh, for dredging
- 4 tablespoons butter or extra virgin olive oil
- Salt and freshly ground black pepper
- Chopped fresh parsley leaves for garnish
- Lemon wedges for serving (optional)
Steps:
- If you are using the egg, roll each piece of broccoli or cauliflower in the flour, then dip in the egg and then in the bread crumbs. If you are not using the egg, just roll the pieces in the bread crumbs, patting to help them adhere.
- Put the butter or oil in a large skillet over medium heat. When the butter melts or the oil is hot, begin to add the broccoli or cauliflower. Cook the pieces, adjusting the heat so the bread crumbs brown without burning on all sides and sprinkling with salt and pepper as they cook.
- When the broccoli or cauliflower is browned and tender, anywhere from 8 to 12 minutes, garnish with parsley and serve, with lemon wedges if you like.
Breaded Sauteed Broccoli or Cauliflower with Onion and Olives. Use olive oil; before cooking the broccoli or cauliflower, add 1 cup chopped onion (red is nice); cook, stirring occasionally, until the onion softens, 3 to 5 minutes. Proceed as directed, adding 1/2 to 1 cup pitted black olives (oil-cured are good here, though you can use whatever you like) and 1/2 teaspoon hot red pepper flakes, or to taste.
Breaded Sauteed Broccoli or Cauliflower with Garlic, Vinegar, and Capers. Use olive oil; add 1 tablespoon chopped garlic along with the broccoli or cauliflower. Just before it’s done, add 1 tablespoon of red wine, sherry, or other vinegar and about a tablespoon of capers.
Breaded Sauteed Broccoli or Cauliflower with Feta and Mint. Instead of the parsley, chop about 1/2 cup fresh mint leaves. In Step 3, when the broccoli or cauliflower is ready, stir in 1/2 cup finely crumbled feta cheese and the mint.
Breaded Sauteed Broccoli or Cauliflower with Almonds, Raisins, and Saffron. Golden raisins look particularly nice here: In Step 3, when the broccoli or cauliflower is just beginning to turn golden, stir in a pinch of saffron, 1/4 cup chopped almonds, and 1/4 cup raisins. Proceed with the recipe, cooking and stirring until everything turns brown.
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