BROWN BUTTER CAULIFLOWER WITH GARLIC BREADCRUMBS
Brown butter whole roasted cauliflower with garlic parsley breadcrumbs.
Provided by Samantha
Categories Roasted
Time 1h
Number Of Ingredients 17
Steps:
- Preheat oven to 475°.
- Bring water, wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, thyme, and peppercorns to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
- Mix breadcrumb ingredients together in a small bowl. (Set aside and prepare to top cauliflower when you rotated it partway through.)
- Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet and adding breadcrumbs halfway through, until brown all over, 30-40 minutes.
- To brown the butter, place the 3 tbsp in a small sauce pan over medium heat. Watching the pan very closely and swirling occasionally allow the butter to cook until foam has subsided and butter is brown, but not yet burnt. About 7-10 minutes.
- Pour brown butter over cauliflower and serve.
CAULIFLOWER WITH BUTTERED CRUMBS
Our home economists offer this home-style way to add flavor and interest to steamed cauliflower. Serve this simple side dish with a variety of entrees.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 158 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 295mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
BAKED CAULIFLOWER WITH GARLIC BUTTER
Cauliflower is the quintessential Thanksgiving vegetable, full of flavor and nutrition. Baked with cheese, butter, garlic, and bread crumbs, this is a gorgeously crisp and golden side dish for Thanksgiving (or whenever).
Provided by Jonathan Waxman
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 F. Cut the cauliflower into half-inch slices, trimming and discarding the core.
- Rub the bottom of a large casserole or gratin dish with 2 tablespoons butter and season with salt and pepper. Layer the cauliflower slices in the bottom of the dish.
- Cut the bread into large chunks, then roughly chop until you have coarse crumbs (about 2 cups). Smash the garlic cloves and remove the papery peel. Melt the remaining butter in a large skillet over medium heat; add the garlic and the breadcrumbs and toast until slightly golden. Season with salt and pepper. Add ½ cup water and the oil to the cauliflower, top with the toasted breadcrumbs, and sprinkle with the Parmesan. Season with salt and pepper. Bake until the cauliflower is tender and the breadcrumbs and cheese are golden brown, 30-35 minutes.
- Tip: To reheat, sprinkle with fresh Parmesan and bake in the oven for 5 minutes.
CAULIFLOWER WITH BROWN BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield about 4 side dish servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
- Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
- Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.
CAULIFLOWER WITH GARLIC BREAD CRUMBS
I absolutely love this dish. Even my father, who does not like garlic or cauliflower that much, was raving about this dish. It is essential to use fresh bread crumbs. I usually buy a baguette or country-style bread from the grocery store, and after cutting off the crust and tearing it into slices, put it in the food processor until it forms crumbs the size I want. This recipe is from the Williams Sonoma Vegetable Cookbook.
Provided by Dr. Jenny
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
- Drain, rinse under running cold water, and leave to drain.
- In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
- Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
- Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
- Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
- Season to taste with salt and pepper and serve hot.
Nutrition Facts : Calories 448.2, Fat 23.7, SaturatedFat 3.6, Sodium 459.1, Carbohydrate 50, Fiber 6.7, Sugar 7.4, Protein 11.4
CAULIFLOWER WITH BROWN BUTTER AND CRISPY CRUMBS
Provided by Food Network Kitchen
Categories side-dish
Time 38m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Put the cauliflower on a baking sheet and scatter the garlic on top. Melt the butter in a medium skillet and toss 2 tablespoons with the cauliflower and garlic; set the rest aside in the skillet. Toss the cauliflower with 1 teaspoon of the salt. Roast until the cauliflower is quite tender and the edges are starting to brown, 20 to 25 minutes. Transfer the cauliflower to a serving bowl.
- Reheat the remaining butter over medium-high heat until brown. Add the bread crumbs and cook, swirling the pan and tossing, until they are brown and crisp-this should take less than 1 minute. Pull the pan from the heat and toss the crumbs with the parsley and the remaining 14 teaspoon salt. Spoon crumbs over the cauliflower and season with pepper. Serve warm or room temperature with lemon wedges on the side.
CAULIFLOWER GRATIN WITH GARLIC BREADCRUMBS
I think of this as a sort of green vegetable side dish at Thanksgiving. It has a great taste and the apples make the flavor a little more unusual.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Prepare the filling for the gratin: Heat a large, heavy-bottomed pot over low heat. Add the olive oil, apples, onions and curry. Season lightly with salt and pepper. Cook over low heat until the apples and onions become tender and translucent, 3 to 5 minutes.
- Place a steamer basket over a pot of boiling water (or, if you have a steamer, simply use that) and steam the pieces of cauliflower until they are tender, 8 to 10 minutes. While the cauliflower is still warm, add it to the pot with the apple/onion mixture and stir to blend. Allow the vegetables to simmer gently on the stove until they are tender but still hold their shape, 15 to 20 minutes. If there is not sufficient liquid, add a little water to the pot so nothing burns as it cooks. Stir in the cream and allow the mixture to "rest" on the stove with the heat off, 5 to 10 minutes. Taste and adjust the seasoning, if needed.
- Prepare the topping: In a medium skillet, melt the butter and stir in the garlic. Cook for 1 minute, stirring, and season with salt. Add the garlic powder and breadcrumbs and stir to blend.
- Pour the cauliflower mixture into a gratin dish and top with half the breadcrumbs. Place in the oven and bake until hot and bubbly, 10 to 15 minutes. Remove and top with the Parmesan and the remaining breadcrumbs. Serve immediately.
ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS
Cook fresh breadcrumbs in brown butter until toasted and sprinkle them all over garlicky roasted cauliflower.
Provided by Food Network
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl.
- Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.
CAULIFLOWER WITH HAZELNUT BROWN BUTTER
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not burnt. Martha Stewart Site, First published November 2001.
Provided by Manami
Categories Lemon
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes.
- Transfer nuts to a kitchen towel; rub off loosened papery skins.
- Coarsely chop nuts; set aside.
- Trim stems of cauliflower so they sit flat, keeping head intact.
- Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste.
- Steam cauliflower until just tender, about 20 minutes.
- Transfer to a platter.
- In a medium saucepan, melt butter and crushed red pepper flakes, for that extra kick, over medium heat.
- Add hazelnuts, and cook until butter turns brown, 3 to 4 minutes.
- Remove from heat, and add lemon juice and chives.
- Season with salt, and stir to combine.
- Pour over cauliflower, and serve immediately.
Nutrition Facts : Calories 172.8, Fat 16.5, SaturatedFat 6.6, Cholesterol 25.4, Sodium 21.2, Carbohydrate 5.6, Fiber 2.8, Sugar 2.2, Protein 3.1
BUTTERED BREADCRUMBS
Buttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables. For extra rich buttered breadcrumbs, double the amount of butter. This uses Soft Breadcrumbs which I posted separately. Variations: Add to taste grated parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.
Provided by Debbwl
Categories < 15 Mins
Time 6m
Yield 6 Tablespoons
Number Of Ingredients 2
Steps:
- Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
- If using any of the above mentioned variations add to the finshed buttered breadcrumbs.
CAULIFLOWER WITH BREAD CRUMBS
Make and share this Cauliflower With Bread Crumbs recipe from Food.com.
Provided by Debtex
Categories Cauliflower
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 300.6, Fat 19, SaturatedFat 11, Cholesterol 45.5, Sodium 366, Carbohydrate 27.6, Fiber 4.2, Sugar 5.5, Protein 7.1
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