Cauliflower With Garlic Bread Crumbs Recipes

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.

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.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

ROASTED GARLIC CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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.

CRISPY CAULIFLOWER WINGS

Steps:

• Preheat oven to 450°F.
• Cut cauliflower into bite-sized pieces.
• Combine all batter ingredients in a large bowl and whisk until smooth. Add cauliflower and toss well to combine.
• Pour the cauliflower into a large strainer and let sit 5 minutes allowing excess batter to drip off. Gently toss cauliflower in the breadcrumb mixture.
• Place on a parchment lined pan and bake 15 minutes. Flip cauliflower and cook 8-10 minutes or until cauliflower is tender-crisp and coating is crispy.
• If desired, toss caulfilower with half of the sauce before serving (I prefer to dip to keep it crispy).
• Serve with remaining sauce for dipping.

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.

CHEESY GARLIC CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring a large pot of water to boil and then toss in your cauliflower. Boil until tender, around 10 min or so.
• Drain water off of cauliflower and then add sour cream, cheese, butter, garlic and mince onion to it. Stir up until the cauliflower is covered and the butter is melted. Place the mixture in a greased baking dish and then add bread crumbs on top.
• Bake for 30-35 min. Once out of the oven, I stir it up to mix in the crunch of the bread crumbs to all the cauliflower.

ROASTED CAULIFLOWER WITH GARLIC & BREADCRUMBS

Steps:

• 1. Spread the chopped cauliflower out on a sheet pan. Sprinkle the garlic over the top. Drizzle with 1-2 tablespoons oil and the mix with your hands to combine. Sprinkle with salt & pepper. Bake at 350F for about 30 minutes, or until the cauliflower is tender.
• 2. Meanwhile, pulse the kaiser roll in the food processor until it turns to crumbs or break the roll up with your hands until it turns to crumbs. Add the crumbs to a pan drizzle with about 1 tablespoon oil. Sprinkle with salt and pepper. Brown the crumbs over medium heat. Then stir in the parsley.
• 3. When the cauliflower is finished in the oven, sprinkle the breadcrumb mixture over the top and then serve.