Cauliflower Crumble 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 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 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.

ROASTED CAULIFLOWER WITH PARMESAN-PANKO CRUMBLE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.
• Meanwhile, cut cauliflower into 1/2"-thick steaks (it's okay if the outside ends break apart).
• Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
• Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.
• Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.
• Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.

WHOLE ROASTED CAULIFLOWER WITH BLACK-GARLIC CRUMBLE AND PARSLEY-ANCHOVY BUTTER

Steps:

• Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes. Strain the butter from the solids and reserve. Dry the solids on paper towels. Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed. Dry on paper towels.
• Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies. Season with salt, zest and juice. Fold in the parsley. Refrigerate until moldable. Using plastic wrap, form the butter into a log. Chill.
• Heat the oven to 375 degrees. Remove the leaves from the cauliflower, leaving 1 inch of stem intact. Place a ring mold or cookie cutter around the stem to keep the cauliflower upright. Place the cauliflower, oil and butter in a large sauté pan over medium heat. Season the cauliflower with salt. With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke. After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes. Keep warm.
• To serve: cut the warm cauliflower into 4 sections. Cut the butter log into 1/4-inch disks and place three slices on each section of cauliflower. Sprinkle with black-garlic crumble.

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!