Home > Recipes > Crumb-Topped Cauliflower

Crumb-Topped Cauliflower Recipe

Here's a tasty way to liven up cooked cauliflower! "I got the recipe from my mother-in-law," relates Kathy Cochill of Ocqueoc, Michigan. "I serve it often because it is so easy to prepare and quite delicious."

This recipe is:

Quick

[X]

Rate Crumb-Topped Cauliflower Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crumb-Topped Cauliflower Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

1-1/2 cups fresh cauliflowerets
1/4 cup finely chopped walnuts or pecans
3 tablespoons dry bread crumbs
3 tablespoons butter
1/4 cup chopped green onions
1-1/2 teaspoons minced fresh parsley
1 teaspoon lemon juice

Directions

In a small saucepan, bring 1 in. of water and cauliflower to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender.
Meanwhile, in a small skillet, cook nuts and bread crumbs in butter for 1 minute. Add onions and parsley; cook and stir until onions are tender and nuts and crumbs are lightly browned. Stir in lemon juice. Drain cauliflower and transfer to a serving dish; top with crumb mixture. Yield: 2 servings.

Nutritional Analysis: 3/4 cup equals 309 calories, 27 g fat (11 g saturated fat), 46 mg cholesterol, 286 mg sodium, 14 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Crumb-Topped Cauliflower in Country Woman November/December 2002, p37