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Crumb-Topped Cauliflower

Here's a tasty way to liven up cooked cauliflower! "I got the recipe from my mother-in-law," relates Kathy Cochill of Ocqueoc, Michigan. "I serve it often because it is so easy to prepare and quite delicious."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 1-1/2 cups fresh cauliflowerets
  • 1/4 cup finely chopped walnuts or pecans
  • 3 tablespoons dry bread crumbs
  • 3 tablespoons butter
  • 1/4 cup chopped green onions
  • 1-1/2 teaspoons minced fresh parsley
  • 1 teaspoon lemon juice


  • In a small saucepan, bring 1 in. of water and cauliflower to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender.
  • Meanwhile, in a small skillet, cook nuts and bread crumbs in butter for 1 minute. Add onions and parsley; cook and stir until onions are tender and nuts and crumbs are lightly browned. Stir in lemon juice. Drain cauliflower and transfer to a serving dish; top with crumb mixture.
Nutrition Facts
3/4 cup: 309 calories, 27g fat (11g saturated fat), 46mg cholesterol, 286mg sodium, 14g carbohydrate (3g sugars, 3g fiber), 7g protein.

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