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Sautéed Bread Crumbs with Cauliflower and Brussels Sprouts

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Posted to Thread #30155 at 2:05 pm on Mar 10, 2018

Migas Verduras
Sautéed Bread Crumbs with Cauliflower and Brussels Sprouts

Serves 4 to 6 as a small plate


1⁄2 cup raisins
1⁄2 large (3-pound) cauliflower
1⁄4 cup plus 5 teaspoons blended oil, divided
Kosher salt
1 pound Brussels sprouts, trimmed and cut in halves
One 5-inch piece baguette, crusts removed, cut into 1⁄4-inch dice (1 cup)
2 large garlic cloves, minced
1 lemon


1. Position racks In the upper and lower thirds of the oven and preheat to 400°F. Put the raisins in a small microwave-safe bowl and add enough water to cover by 1 inch. Microwave for 1 minute, then let stand in the hot water until very plumped and tender. Drain well.

2. Cut the cauliflower florets o the stalks; discard the stalks. Cut the florets into 1⁄4- to 1⁄2-inch pieces. You want to use all of the florets, even the crumbs. You should end up with 2 cups.

3. Line 2 half-sheet pans with foil. Toss the cauliflower with 3 teaspoons oil and 1⁄4 teaspoon salt on one pan. Spread in a single layer. Repeat with the Brussels sprouts on the other pan with2 teaspoons oil and 1⁄4 teaspoon salt. Turn all the sprouts cut-sides down. Place the Brussels sprouts on the lower oven rack and the cauliflower on the upper rack. Roast until tender and dark golden brown, about 30 minutes.

4. Place a paper towel-lined plate and slotted spoon next to the stovetop. Heat the remaining 1⁄4 cup oil in a large cast-iron or other heavy skillet over high heat until hot. When you drop a bread cube in, it should sizzle immediately. Add the bread cubes and spread in an even layer. Toss in the oil to evenly coat, then sprinkle with 1⁄4 teaspoon salt. Cook, tossing frequently, until golden brown on most sides and crispy, about 3 minutes. Transfer to the paper towel-lined plate with the slotted spoon to drain.

5. Return the skillet to medium-high heat. There should still be a thin lm of oil in the bot- tom of the pan. Add the garlic and cook, stirring, until fragrant and just starting to turn golden brown, about 1 minute. Don’t let the garlic burn.

6. Lift the foil with the sprouts and cauliflower to dump them into the skillet. Add the raisins and bread cubes. Cook, stirring, until well mixed, about 1 minute. Remove from the heat and zest half of the lemon on top. Toss once more and season with 1⁄4 teaspoon salt. Taste and add more salt if you’d like.

Marilyn's Note: I didn't do the breaded crumb step because I had a BUNCH of flat, crispy uber-buttery croissants ready to go. All I had to do was smash them with a rolling pin. I also couldn't find my white raisins in the mess of moving my life stuff and used instead a jar of dried cranberries and toasted almond slivers that I could find. I didn't even bother softening them because they were soft enough already.

I also didn't follow her amount of salt. Just added my own to taste.


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