Cauliflower And Veggie Crumble Delight Recipes

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 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 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.

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.

CAULIFLOWER DELIGHT CASSEROLE

Steps:

• Separate cauliflower into small florets and steam over boiling water for about 10 minutes.
• Place cauliflower in an 8" square baking dish.
• Melt butter over medium heat in a saucepan, then stir in flour for about 1 minute.
• Gradually whisk in milk and simmer, whisking until thick for about 8 minutes.
• Add cheddar cheese, dry mustard, salt and pepper until cheese is melted.
• Pour cheese sauce over cauliflower.
• In a small bowl, mix together bread crumbs, Parmesan and parsley and sprinkle over cauliflower mixture.
• Bake at 400° until bubbly and golden, about 15 minutes.