Best 3 Cauliflower Crumble Recipes

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 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.