Polish Cauliflower With Breadcrumbs Recipes

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 POLONAISE

Steps:

• Preheat oven to 425F.
• Bring a large saucepan of water to a boil over high heat. Add the cauliflower and lemon wedge. Lower the heat and simmer until tender, about 10 minutes.Drain, blot dry, and transfer to a large bowl. Toss the lemon.
• Stir in 1 tablespoon of the melted butter, 1 ½ tablespoon of the breadcrumbs, and the eggs, capers, garlic, oil, salt, and pepper. Transfer into a large, oval gratin baking dish.
• In a small bowl, stir together the remaining breadcrumbs and remaining 1 tablespoon of butter, and sprinkle over the top.
• Roast the cauliflower until golden brown on top, about 10 minutes. Sprinkle with parsley and serve warm.

POLISH CAULIFLOWER WITH BREADCRUMBS

Steps:

• Steam or boil cauliflower for about 8 minutes. Remove and place on a serving plate.
• Place butter in a microwave-safe dish and microwave until it is completely melted. Mix in breadcrumbs and dill to the butter and pour ontop of cauliflower. Serve immediately.

ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS

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 GRATIN WITH GARLIC BREADCRUMBS

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.

CAULIFLOWER WITH TOASTED BREAD CRUMBS

Steps:

• In a small non-stick skillet sauté bread crumbs in 1/2 tablespoon oil over moderately high heat, stirring, until fragrant and transfer to a small bowl.
• In skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add vinegar and cauliflower and sauté over moderately high heat, stirring, until cauliflower begins to turn golden. Add water and salt to taste and simmer, covered, 10 minutes, or until tender. Sprinkle cauliflower mixture with bread crumbs.

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.

CAULIFLOWER WITH GARLIC BREAD CRUMBS

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.

BAKED BREADED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
• Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
• Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.

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.

ROASTED CAULIFLOWER WITH PARMESAN AND BREAD CRUMBS RECIPE - (4.4/5)

Steps:

• Preheat oven to 400º. Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ours verrrry browned!!!)

SAUTéED CAULIFLOWER WITH BROWNED BREAD CRUMBS

Steps:

• In 10-inch skillet, heat 1 inch water to boiling. Stir in salt. Add cauliflower and return to boiling. Boil uncovered 3 minutes or until almost tender. Drain cauliflower in colander and immediately rinse under cold water to stop cooking. Set cauliflower aside.
• In same skillet, melt 3 tablespoons of the butter over medium heat. Stir mustard into butter and add bread crumbs. Cook 8 to 10 minutes, stirring frequently, until crumbs are golden brown. Remove crumbs to plate.
• In same skillet, melt remaining tablespoon butter and the oil over medium-high heat. Stir in cauliflower and cook about 5 minutes, stirring occasionally, until lightly browned and cooked through. Sprinkle crumbs over top.

PENNE AND CAULIFLOWER WITH MUSTARD BREADCRUMBS

Steps:

• Cook pasta in large pot of boiling salted water 5 minutes, stirring occasionally. Add cauliflower. Cook until cauliflower is tender and pasta is tender but firm to bite, stirring occasionally, about 6 minutes. Drain pasta and cauliflower, reserving 1/2 cup cooking liquid. Return pasta and cauliflower to pot.
• Meanwhile, melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Whisk in Dijon mustard. Add breadcrumbs. Cook until breadcrumbs are golden and crisp, stirring to break up clumps, 7 to 8 minutes. Transfer breadcrumbs to medium bowl.
• Add 3/4 cup grated Parmesan, cream, lemon peel, and 1/2 cup cooking liquid to pasta mixture in pot. Toss over medium heat until sauce simmers and coats pasta, 2 to 3 minutes. Season with salt and pepper.
• Transfer pasta to wide shallow bowl. Sprinkle with breadcrumbs. Serve, passing additional Parmesan cheese alongside.