Breadcrumbs
Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)
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44 Reviews
Brennan H.
February 13, 2024
Barberries are a nicely tart substitute for the sumac and golden raisins! I get them from my local Mediterranean market and use them for everything. The flavor really pops without being too sweet or too sour.
NXL
December 6, 2022
Really delicious. I used dried cranberries. With half a teaspoon of salt it still seemed too salty. I enjoyed this as a lunch entree for two.
Alyson S.
May 9, 2020
Was great with addition of caramelized onions! Really enjoyed, will make again. Will add more sumac next time.
jaxcat
January 12, 2017
Thank you for a great looking recipe that does not call for onion or garlic. My spouse is severely allergic to both so many dishes fall flat from leaving it out. I can't wait to try this.
Susan L.
March 8, 2016
Sauted cauliflower is a great dish combined with orecchiette as an easy main. Yes you can use less oil and oven roast (I do it both ways) but the cooking time is often extended. I agree with the other commenter-onions are always used and add a savory richness and complexity so give it a try. Great variation with the addition of the dried fruits and rosemary.
amp156
December 21, 2015
Anyone ever tried this roasting the cauliflower instead of sauteeing? Thinking about trying this for a holiday, having the breadcrumbs and nuts prepped in advance. Then tossing with the roasted cauliflower. Thanks
newkiwi
December 29, 2014
I noticed that the restaurant's menu description included caramelized onions. I might try this with currants and those onions.
krystine
October 29, 2014
just made this for dinner and it was aaaawesome. I added a little crumbled bacon, delish :)
jenseah
July 29, 2014
Love this dish, great combination of flavours and whats more it can be made in advance as i think it tastes better at room temp. Tips: cut florets very small as described, mine were a bit big so took longer to cook than needed, if serving at room temp, toss the breadcrumb mixture at the end so it doesn't go soggy. Voila! id imagine this would go down a treat for a gourmet picnic etc
Nancy P.
May 30, 2014
I love this restaurant and this recipe! When we ate this in NY, the cauliflower was cut finer -- texture closer to a white rice. I'll have to try it this way since it would be easier to prepare.
bookjunky
April 21, 2014
Made this for Easter yesterday and was not a fan. Maybe mine was too dry because I made it ahead and reheated it in the oven but aside from that, the currants were just weird in there. And most of the pine nuts fell to the bottom so they were pretty much an expensive waste. Did I cut the cauliflower too big? I dunno, used the pic as a guide as to size. Might try again leaving the currants out and reducing the pine nuts.
deb
March 19, 2014
Finishing up leftovers for lunch. Amazing! I often cut up a cauliflower, toss with olive oil and herbs, roast and do a sprinkle of some kind of cheese for my dinner. (yes I live alone) This combo moves to the top of my list! I did it exactly as written (used currents), but will probably try to make in the oven next time.
Linda B.
March 19, 2014
I prepared this for a dinner party last Sunday and it got the most compliments of anything on the menu.
paczryk
January 3, 2014
I'm college frosh who made this on a whim while home on winter break, despite being a fabulously inexperienced cook (errr, first time cooking cauliflower without all-knowing parent to guide me; slight panic). No sumac, and golden sultana raisins' => sketchy combination of dried apricots, craisins, and raisins. Used rosemary and parsley from my plants (which miraculously survived without me.)
Somehow, it came out wonderfully (!) and fought with mom over who got the last bite the next day (!!). Can only imagine the greatness this would be with proper ingredients and a more experienced cook. Yay.
Somehow, it came out wonderfully (!) and fought with mom over who got the last bite the next day (!!). Can only imagine the greatness this would be with proper ingredients and a more experienced cook. Yay.
darksideofthespoon
December 18, 2013
Made this again and realized I had no rosemary half way through prepping the recipe... It tastes amazing with dried marjoram as a substitute!
Rhonda35
December 13, 2013
I made this with half broccoli and half cauliflower and tossed it with penne. Delish!
Elana C.
December 2, 2013
Made this with broccoli instead of cauliflower, currants and blanched almonds instead of pine nuts. So great!
I_Fortuna
November 20, 2013
I love this recipe! I happen to have sumac on hand because I sprinkle it on my hummus. It is has a delicious tartness and offers beautiful color to a dish such as this. I love golden raisins in my cracked wheat dishes and for this but as a diabetic I need to curb their use unfortunately. Currants are also a favorite that I would like to try. Thanks for this delight and congrats on recognition for such a great recipe!
cucina D.
November 7, 2013
I love cauliflower and I am going to make this using currants for the holidays as I prefer them over the sultanas sweetness. Thank you for sharing such a lovely recipe and congrats on the win!
darksideofthespoon
October 30, 2013
Congrats!
Well deserved, we made this on the weekend for my parents and it was a huge hit! I followed the recipe as is, the only change I made was I roasted the cauliflower in the oven.
Well deserved, we made this on the weekend for my parents and it was a huge hit! I followed the recipe as is, the only change I made was I roasted the cauliflower in the oven.
bgavin
October 30, 2013
Since this is for a dinner party...Could I build this in advance? Maybe cook the cauliflower, add in all the stuff, put it into a casserole or serving dish, top with bread crumbs and either keep warm, or re-heat?
darksideofthespoon
October 30, 2013
That's exactly how I made it, it was great! I browned the crumbs on top, then covered in foil in a low oven.
QueenSashy
October 30, 2013
Congrats on winning the contest, so well deserved and I cannot wait to see the cook-off!
Rhonda35
October 27, 2013
I can't wait to try this. When we were kids, our mother would boil large sections of cauliflower till just tender, then topped them with a delicious mixture of browned butter and breadcrumbs. I always loved it. Your recipe is an updated, sophisticated version of that. Good luck in the contest!
sexyLAMBCHOPx
October 26, 2013
I made this recipe tonight and it was delicious. I'll come clean, I'm not the biggest cauliflower fan, but the small florets made me appreciate the flavor and texture and the additional ingredients (especially the breadcrumbs) really made a huge taste difference. I did not have sumac or currents but did have dried cranberries, so that's was my only change. To be honest, I don't have much taste experience with sumac, so I was a little nervous to go out a buy some. My husband loves any and all cauliflower dishes. He suggested that I make this for my family's thanksgiving because it would be great with turkey and game. Good luck!
sexyLAMBCHOPx
October 26, 2013
If you really think sumac makes the dish that much better, please let me know and I'll buy some.
pigisyummy
October 26, 2013
the sumac is definitely not necessary, especially if you have a tart dried fruit like currants or cranberries. I had neither on hand and had to use raisins, so definitely feel free to eliminate the sumac.
pigisyummy
October 25, 2013
Whoops, didn't realize my browser was signed in under my sister's account. Missadelman's comment below is really me! Thanks again!
Missadelman
October 25, 2013
thanks for all the kind comments and thanks to the lovely editors for picking this recipe as a finalist. I'm glad everyone is enjoying it so much. My husband thinks it tastes like stuffing, so not a bad idea if you're thinking Thanksgiving.
Jenna
October 25, 2013
I made this last night and it was even better than it sounds. It's also great for potlucks since there always seems to be someone vegan or vegetarian. I made it without the pecorino since I didn't have any and I didn't miss it!
darksideofthespoon
October 25, 2013
This sounds super yummy. I'm planning on making this in the next few days! :)
Kukla
October 24, 2013
Congratulations on being a finalist! I know how great this dish taste. My Mom used to make an almost same pan roasted cauliflower, but she would quickly blanch the (a little larger) florets in salty water and then coat each of them in breadcrumbs and sauté in butter. Good luck in the competition!
Meatballs&Milkshakes
October 24, 2013
Congrats on being a finalist! I make a similar cauliflower recipe that I love, so I'll have to try the variation!
gingerroot
October 24, 2013
Congrats on being a finalist! This sounds delicious and I look forward to trying it.
ChefJune
October 24, 2013
hmmm I have a cauliflower in my fridge that wants to be cooked. All I need is the currants.
healthierkitchen
October 9, 2013
sounds delicious. I have some leftover roasted cauliflower from dinner last night - I might just see how this works with that!
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