Crumb-Topped Cauliflower Recipe

5 2 2
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Crumb-Topped Cauliflower Recipe

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5 2 2
Publisher Photo
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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Crumb-Topped Cauliflower in Country Woman November/December 2002, p37

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Reviews forCrumb-Topped Cauliflower

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MY REVIEW
annrms User ID: 2649709 221369
Reviewed Feb. 25, 2015

"The crumb topping is outstanding and so easy to make. I used ground almonds because that is all I had. Absolutely loved the lemon juice in the mixture. This recipe would be good on anything calling for a crumb topping, IMO!!"

MY REVIEW
beebebishop User ID: 4626372 205254
Reviewed Jan. 16, 2014

"This recipe is easy and delicious. I cook the cauliflower in the microwave covered with plastic with slit in top for approx. 5 minutes. I have made this recipe numerous time and everyone just loves it."

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