Cauliflower And Veggie Crumble Delight Food

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 CRUMBLES - ROASTED CAULIFLOWER RICE

Steps:

• Preheat oven at 350 degree Fahrenheit.
• Transfer the cauliflower rice or crumbles to a large bowl and add all the remaining ingredients to it.
• Mix all ingredients well so the cauliflower rice is well coated with oil, salt and spices.
• Let it sit for 5 to 10 minutes.
• Arrange the marinated cauliflower rice or crumbles in a single layer in a greased baking tray.
• Bake for about 30 to 35 minutes or until the crumbles are lightly browned and roasted. If your cauliflower rice is smaller sized, it may get roasted even faster so make sure to watch after about 20 minutes of time. Serve hot with rice for lunch or dinner or use the roasted cauliflower crumbles in other recipes!

CAULIFLOWER CRUMBLE

Steps:

• Preheat your over to 200 'C. Cut your cauliflower and broccoli into florets.
• Put the florets of cauliflower and broccoli into a bowl and cover in boiling water from the kettle. Let them sit for a couple of minutes and then drain thoroughly. Tip well-drained florets into the roasting dish you are going to make the crumble in. Drizzle with the olive oil, crush and then add in the garlic, and top with a few good pinches of salt and some black pepper. Put in the middle of the oven, uncovered, and roast for 10 minutes.
• In a separate bowl, add in the breadcrumbs, oats, parmesan and a bit more salt and pepper. Cube your butter and add it into the mix. Get in there with your hands and work the mixture through your fingers until everything is mixed together.
• Take the florets out of the oven. Pour the cream over the top and mix it through. Crumble your goats cheese across the top of the mixture and then add in the crumble topping like a blanket over the whole filling.
• Return to the oven and bake for another 25 to 30 minutes, the topping should be golden and crisp.

SAUTEED CAULIFLOWER

Steps:

• Remove the base of the stem of the cauliflower with a sharp knife.
• From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
• Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
• Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
• Fry the cauliflower until brown on the second side, adding more olive oil if needed.
• At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
• Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
• Sprinkle with salt.
• Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.

CAULIFLOWER AND VEGGIE CRUMBLE DELIGHT

Steps:

• In a large pot that can be covered:.
• Saute in 3 TBL of good olive oil 1 large chopped onion and several chopped cloves of garlic.
• Add and sauté a cauliflower that has been broken up into florets.
• Cover lightly with dried chopped basil and oregano.
• Add salt and pepper to taste.
• Saute until cauliflower changes color from white to yellow.
• Stir periodically.
• Add one large can of diced tomatoes and their juice.
• Add one can of black beans (suitably rinsed).
• Add 12 ounces or so of good red wine.
• Add one package of soy veggie crumbles.
• Stir up well.
• Cover and simmer for about 20 minutes until most of the liquid has been absorbed and the cauliflower is very tender to the fork.
• Serve alone, or on a baked potato or on rice.

CAULIFLOWER CRUMBLE

Steps:

• On a baking tray, season cauliflower florets with salt, pepper, and oil. Then, roast them at 180°C (355°F) for 20 minutes.
• Peel and dice the potatoes and boil them for 15 minutes until soft. Then, blitz them with oat milk and bouillon powder into a smooth sauce.
• Using your fingertips, rub together the flour, salt and oil. Then, add oats, nutritional yeast, chopped nuts, and work into a crumbly mix.
• To assemble, add the cauliflowers to a baking dish and cover them with the sauce. Then, sprinkle over the crumble mix.
• Bake the cauliflower crumble at 190°C (375°F) for 30 minutes until golden and crusty.