PAN FRIED CAULIFLOWER WITH LOVAGE & LEMON (SIDE DISH)

1 SMALL CAULIFLOWER
2 TBSP UNSALTED BUTTER
5 TBSP STALE BREAD CRUMBS
1 TBSP OLIVE OIL
1 GARLIC CLOVE, THINLY SLICED
3 TBSP CHOPPED LOVAGE
1/2 TSP FINELY CHOPPED GRATED LEMON ZEST
SEA SALT LAKES
COARSELY GROUND BLACK PEPPER

1- STREAM THE CAULIFLOWER OVER BOILING WATER FOR 10-15 MIN, UNTIL IT IS REASONABLY TENDER BUT NOT DISINTEGRATING. DIVIDE INTO FLORETS AND SET ASIDE

2- MELT THE BUTTER IN A SKILLET OVER MODERATE TO HIGH HEAT. wHEN IT IS FOAMING, ADD THE BREAD CRUMBS, AND FRY UNTIL CRISP. TRANSFER TO A SMALL BOWL AND WIPE OUT THE PAN.

3- HEAT THE OIL AND THE REMAINING BUTTER OVER A MODERATE HEAT. ADD THE GARLIC, LOVAGE, AND CAULIFLOWER. FRY FOR 3-4 MIN, TOSSING GENTLY, UNTIL THE CAULIFLOWER IS FLECKED WITH GOLD.

4- TRANSFER THE CONTENTS OF THE PAN TO A HEATED SERVING DISH. ADD THE BREAD CRUMBS, LEMON ZEST, A GOOD PINCH OF SALT FLAKES, AND SEVERAL GRINDINGS OF BLACK PEPPER. POUR OVER ANY JUICES REMAINING IN THE PAN AND TOSS CAREFULLY TO MIX.

Enjoy!