Crumb Topped Cauliflower Recipes

CAULIFLOWER CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 11x7-inch oven-proof casserole dish.
• Place cooked, drained cauliflower florets into the prepared casserole dish and season with salt and pepper.
• Melt butter in a small skillet over medium heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Cut cheese into 1/2-inch cubes and add to skillet. Gently move cheese around the skillet until it starts to melt, 2 to 3 minutes. Add half-and-half and whisk until well blended, 1 to 2 minutes.
• Stir in Parmesan cheese and remove from heat. Pour cheese mixture over cauliflower florets. Top with French fried onions, almonds, and crumbled bacon.
• Bake in the pre-heated oven until bubbly, about 20 minutes.

CAULIFLOWER WITH BUTTERED CRUMBS

Steps:

• Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.

CRUMB - TOPPED CAULIFLOWER

Steps:

• Preheat oven to 375°F In a large skillet, heat 2 tablespoons of the oil over medium heat.Add garlic; cook and stir for 30 seconds.
• Add cauliflower; cook about 10 minutes or until tender, stirring frequently. Add lemon juice, prosciutto, capers, 1 tablespoon of the parsley, and if desired, the anchovies. Cook and stir for 2 more minutes more. Season to taste with Kosher salt and pepper.
• Transfer cauliflower mixture to a 2 quart square baking dish. In a small bowl, combine bread crumbs, the remaining 2 tablespoons of oil, and the remaining 1 tablespoon parsley; sprinkle on top of cauliflower mixture.
• Bake about 15 minutes or until bread crumbs are browned.

CAULIFLOWER WITH HERBED CRUMB TOPPING

Steps:

• Preheat the oven to 425 degrees F.
• In a large saucepan, bring 1 1/2 cups water to a boil over high heat.
• Add the cauliflower florets and cook, covered, until just, about 10 minutes.
• Drain thoroughly and spread the florets into a 9 inch by 13 inch baking or gratin casserole dish.
• In a small bowl, mix together the garlic, scallions, parsley, salt pepper and olive oil.
• Add the bread crumbs and toss gently.
• Sprinkle over the cauliflower and bake for 10 minutes.
• Turn on the boiler and broil 7 inches from the heat for 3-5 minutes, or until lightly browned.

ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
• Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
• Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
• Roast in the preheated oven until tender and lightly browned, about 12 minutes.

CAULIFLOWER WITH BREAD CRUMBS

Steps:

• Remove the leaves from the cauliflower but leave the head whole.
• Steam for about 20 minutes, until easily pierced by a wooden skewer.
• Meanwhile, melt the butter in a pan.
• Add the breadcrumbs and cook until golden brown. Be careful not to burn!
• Place the cauliflower on a serving dish.
• Spread the sour cream all over the cauliflower.
• Sprinkle the bread crumbs evenly over the top.
• Enjoy!