Prepare cauliflower (prepare ready to cook, e.g. peel, remove woody parts and dirt). Take care. All leaves must be gone, but the cabbage florets should already remain on the stalk. Cut down the stem as far as possible to the head. Faeddich.
Fill the large cooking pot with water according to “Lameng”, so that the cauliflower is at least 2/3 covered with water afterwards. You can try this, it is not possible to break the cauliflower so quickly.
Let the water bubble. When it bubbles, add salt (see boiled potatoes). Pour in cauliflower, reduce temperature to ~50% and cook until tender in about 20 min with lid closed.
Meanwhile, in a small saucepan, melt 1-2 tbsp butter. Add breadcrumbs/ bread flour. The crumbs should not float, but equally not “bake”. Stir 2-3 tbsp. until the breadcrumbs brown, then add 1 tsp. salt, stir well and remove from heat.
Later, the cauliflower should also be cooked. We check this, as with the boiled potatoes, with a pinch stick [thanks Elis]. Take it out with a skimmer (if necessary a big spoon), put it on a plate and cover it loosely with the breadcrumbs. Boiled potatoes around it and then good hunger.
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