Dutson wouldn’t serve this at the restaurant, but it’s a homey favorite that has been in his family for years. The cauliflower is steamed until it’s spoon-tender, then sprinkled with buttery cracker crumbs.

1 head cauliflower, washed and trimmed
1/2 pound butter
1 box Ritz crackers, crumbled

Steam the whole head of cauliflower or boil until very tender. Drain well. Season with salt. Meanwhile, combine melted butter and cracker crumbs in a large heavy skillet; toast over medium-high heat until a golden brown. Sprinkle over the head of hot cauliflower, then serve.

Can be reheated in 350-degree oven.

From Sean Dutson, Raphael Bar-Risto of East Greenwich