Cauliflower and brussels sprouts the Polish way

I’ve been thinking a lot about vegetables recently. I miss the summer ones so much, but i don’t want to eat them if they’re flown in from Peru. Nothing tastes that great after such a long journey. And for some reason winter vegetables have stopped floating my boat in recent times. We’re having a bit of a crisis, I guess. Perhaps it’s because in my mind they’ve remained in their old role as a healthy but rather limp and uninteresting addition to the Sunday roast… Yet I know that it doesn’t have to be this way, so I took some seasonal vegetables and dressed them up a bit. I did the Polish thing that I love with lots of butter, salt and breadcrumbs (the equivalent of buying some sexy underwear)

If you fancy doing something like this with your vegetables, then take a couple of tablespoons of butter, a lot of olive oil and heat them up on a frying pan. Fry the breadcrumbs until they turn golden, then add some salt. Meanwhile, cook the vegetables for about 8-10min in salty water with a bit of lemon squeezed in, draining them before they loose their crunchiness. Pour the breadcrumb sauce over the vegetables. This method is normally reserved for cauliflower in Poland, but the bitterness of the brussels sprouts complimented the sweetness of the cauliflower beautifully, so it was a successful combo. And we should all eat more brussels sprouts. Fact