glad you asked

So here is the recipe for delectable cauliflower dish my kids gobbled up. I keep a copy of food network kitchens cookbook on my counter. Their version of the recipe is slightly swankier than mine but worth the effort if you have a few extra minutes. But if you are like me & just need to get the food to the table before a meltdown occurs (kids, mine or husbands), here's the abridged version.

Cauliflower with buttered bread crumbs.

you will need:
*head of cauliflower,
cut into bite size florets (cooks more evenly & a bit faster this way)
*6 tsps of unsalted butter ( if you have salted just use less salt to season)
* breadcrumbs (don't panic about the omission in amount, I'll explain)
*course salt & fresh ground pepper.

next:
* get your oven started, 425 should do it.
* melt butter.
* add bread crumbs in slowly, stopping to stir & check consistency. You want the final product to be crumby looking. You'll be better off with a fork as it goes to really muss them together. This makes a good amount of breadcrumbs, you can adjust for your families love of bread & butter. We use 'em all.
* Now toss with the cauliflower with the breadcrumbs & season with salt & pepper.
* drop the whole kitten kaboodle on a shallow roasting pan.
* Done in about 20 to 25 minutes depending on the size of the pieces.
(if you're not worried about a little extra something, something...you can add parm cheese with the breadcrumbs for some more flavor.)


Now here's their version:
Ingredients
1 medium head cauliflower (about 2 pounds), cut into bite-size florets
2 cloves garlic, roughly chopped
6 tablespoons unsalted butter
1 1/4 teaspoons kosher salt
1/3 cup fresh bread crumbs (see Know-How, below)
3 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper
Lemon wedges
Directions
Preheat the oven to 450 degrees F. Put the cauliflower on a baking sheet and scatter the garlic on top. Melt the butter in a medium skillet and toss 2 tablespoons with the cauliflower and garlic; set the rest aside in the skillet. Toss the cauliflower with 1 teaspoon of the salt. Roast until the cauliflower is quite tender and the edges are starting to brown, 20 to 25 minutes. Transfer the cauliflower to a serving bowl.

Reheat the remaining butter over medium-high heat until brown. Add the bread crumbs and cook, swirling the pan and tossing, until they are brown and crisp-this should take less than 1 minute. Pull the pan from the heat and toss the crumbs with the parsley and the remaining 14 teaspoon salt. Spoon crumbs over the cauliflower and season with pepper. Serve warm or room temperature with lemon wedges on the side.

Know-How: Sometimes it's the little things that can make the difference in a dish being spectacular or so-so-like using homemade bread crumbs versus store-bought. Crumbs made from quality bread are easy to make. Simply tear up bread, with or without the crusts, and grind it in a food processor-1 (2-ounce) slice makes about 1/2 cup of crumbs. If you want moist crumbs-as you do for this crispy topping-start with fresh, not stale, bread. Stale dry bread is better for crumbs used in stuffings or as a binder because the crumbs absorb more liquid.