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Crumb-Topped Cauliflower

 Crumb-Topped Cauliflower
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."
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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 Facts: 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.