Cauliflower With Herbed Crumb Topping Food

CAULIFLOWER WITH BUTTERED CRUMBS

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.

ROASTED CAULIFLOWER WITH HERBED BREADCRUMBS

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss cauliflower florets, with 2 tablespoons olive oil; season with salt and pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
• Meanwhile, in a food processor, combine bread and garlic; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in parsley, thyme leaves, and lemon zest.
• Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.

CHEESY CAULIFLOWER WITH CRUNCHY PANKO CRUMBS, MADE LITE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F. Cut the cauliflower into even-sized florets, rinse and drain. Microwave in a bowl, with about 1" of water, covered in plastic for 3-5 minutes (depending on your microwave power). Remove the plastic wrap and set aside-- you want the cauliflowers to be slightly crunchy. For the sauce: Melt the butter and olive oil on medium heat. Whisk the flour and cook for 1-2 minutes, until it becomes very thick. Add the milk and continue whisking-- the sauce should still be very thick. Add the minced garlic. Add the chicken stock, a little at a time, until the sauce is has thinned out enough to be "pourable". Reduce the heat to low and add the grated cheese, stirring until it is completely melted. Add the thyme, then season, carefully, with salt & pepper, mustard and cayenne pepper(if desired). Give the sauce one final taste, and adjust the final seasonings to your preference. For the topping: In a small bowl, drizzle enough olive oil to slightly moisten the panko crumbs (regular bread crumbs are okay, but panko crumbs are much crunchier, and combine with a fork. Set aside. You can also add some additional thyme to the topping if you love that herb! Assembly: Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute the cheese sauce, evenly. Sprinkle the panko crumbs on top. Bake at 350°F for about 20-25 minutes, or until lightly golden and bubbly. You can broil the topping for 1 minute (keep an eye on it) if desired. By using low-fat milk, healthier olive oil and less butter, and reduced-fat cheese, this otherwise very high caloric dish is equally flavorful and we loved this dish!

ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
• Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
• Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
• Roast in the preheated oven until tender and lightly browned, about 12 minutes.

BAKED SALMON WITH A LEMON & HERB CRUMB

Steps:

• Pin bone the salmon and place it on a baking tray lined with non-stick baking paper skin side down. Coat the mayonnaise evenly over the top of the fish.
• Mix all the crumb ingredients together and using your fingers thoroughly mix together so the herbs, spices, and lemon zest totally mixes in with the crumbs. Spread evenly over the salmon and bake for 15 - 20 minutes (depending on how thick the fish is) at 200C and until the crust is golden brown and the salmon just cooked through.
• To make the sauce, mix all the ingredients together, season to taste and serve on the side.

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.

CAULIFLOWER WITH BREAD CRUMBS

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!

CAULIFLOWER CASSEROLE WITH STUFFING TOPPING

Steps:

• Cook and drain cauliflower.
• Place in a 2-quart casserole.
• Melt butter, stir in flour and cook a few minutes, stirring constantly.
• Remove from heat and blend in milk.
• Return to stove and bring to a boil, stirring constantly.
• Simmer until thickened.
• Add salt and pepper.
• Pour over cauliflower in casserole.
• Topping: Combine stuffing mix, water and butter.
• Spoon on top of casserole, pressing down.
• Bake at 350 degrees for 30 minutes.