Cauliflower Polonaise

Ingredients
500 gms cauliflower cut into flowerettes
3 tbs butter
1 day-old sourdough bread roll reduced to breadcrumbs in a blender
salt

Method

Cover the bottom of suitably sized saucepan with 2cm water. Bring to the boil add the cauliflower, cover and steam over high heat until the cauliflower is cooked but still crunchy. Drain.

Melt half the butter. Add the breadcrumbs and fry until they turn a nice golden brown.

Melt the remaining butter in a frying pan large enough to hold the cauliflower. Add the cauliflower and a generous pinch of salt. Toss briefly. Add the browned breadcrumbs and toss together a couple of times. Serve.