Best 14 Cauliflower With Toasted Bread Crumbs Recipes

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Whether you're a vegetarian seeking nutritious and flavorful dishes or a meat-lover looking to incorporate more vegetables into your diet, cauliflower with toasted breadcrumbs is a delightful recipe that caters to diverse culinary preferences. This versatile dish offers a satisfying combination of textures and flavors, making it an excellent choice for various occasions, from casual weeknight dinners to special holiday gatherings. As you embark on this culinary journey, let's explore the tantalizing world of cauliflower with toasted breadcrumbs, discovering the secrets to creating an unforgettable dish that will leave your taste buds dancing with joy.

Here are our top 14 tried and tested recipes!

ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS



Roasted Cauliflower with Brown Butter Breadcrumbs image

Cook fresh breadcrumbs in brown butter until toasted and sprinkle them all over garlicky roasted cauliflower.

Provided by Food Network

Time 45m

Yield 4

Number Of Ingredients 6

6 tablespoons unsalted butter
1 medium head cauliflower, cut into bite-size florets (about 2 pounds)
2 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/3 cup fresh breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley

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.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY



Parmesan Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

Provided by Tasty

Categories     Sides

Yield 6 servings

Number Of Ingredients 6

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

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!

Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams

CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS



Crispy Cauliflower with Capers, Raisins, and Breadcrumbs image

The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.

Provided by Susan Spungen

Categories     Side     Roast     Thanksgiving     Low Cal     Dinner     Raisin     Cauliflower     Fall     Low Cholesterol     Capers     Breadcrumbs     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8-10 servings

Number Of Ingredients 11

1 large head of cauliflower (2 pounds), cut into 2" florets
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3 garlic cloves, thinly sliced
2 tablespoons salt-packed capers, soaked, rinsed, patted dry
3/4 cup fresh coarse breadcrumbs
1/2 cup low-salt chicken broth
1 teaspoon anchovy paste (optional)
1/3 cup golden raisins
1 tablespoon white wine vinegar or Champagne vinegar
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
  • Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.
  • Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.
  • Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS



Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs image

Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 ounces cavatappi or other short pasta
1/4 cup grated Parmesan, plus more for serving (optional)
1/4 cup fresh parsley, chopped

Steps:

  • Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
  • Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
  • Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

Nutrition Facts : Calories 560 g, Fat 18 g, Fiber 6 g, Protein 18 g

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



Roasted Cauliflower with Parmesan and Bread Crumbs Recipe - (4.4/5) image

Provided by TrayH

Number Of Ingredients 5

1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh panko bread crumbs
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste

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!!!)

BAKED BREADED CAULIFLOWER



Baked Breaded Cauliflower image

The perfect cheat for cheat day. Dip in your favourite dipping sauce. Add your favourite herbs and spices.

Provided by Chef V

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 4

Number Of Ingredients 5

2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups panko bread crumbs
1 head cauliflower, broken into florets

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.

Nutrition Facts : Calories 209 calories, Carbohydrate 45.4 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 487.5 mg, Sugar 3.6 g

CAULIFLOWER WITH BUTTERED CRUMBS



Cauliflower with Buttered Crumbs image

Our home economists offer this home-style way to add flavor and interest to steamed cauliflower. Serve this simple side dish with a variety of entrees.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 large head cauliflower, broken into florets
1/3 cup butter, cubed
1 tablespoon lemon juice
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 158 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 295mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

SAUTéED CAULIFLOWER WITH BROWNED BREAD CRUMBS



Sautéed Cauliflower with Browned Bread Crumbs image

Hot mustard seasoned bread crumbs are a timeless way to liven up cooked cauliflower. A side dish ready in merely 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

1 teaspoon salt
1 medium head cauliflower (about 2 lb), trimmed and cut into florets
4 tablespoons butter
1 tablespoon Dijon mustard
2 cups soft bread crumbs (about 3 slices bread)
2 tablespoons olive oil

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.

Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 30 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g

CAULIFLOWER WITH BREAD CRUMBS



Cauliflower With Bread Crumbs image

Make and share this Cauliflower With Bread Crumbs recipe from Food.com.

Provided by Debtex

Categories     Cauliflower

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 head cauliflower
1/4 cup butter
1 cup fresh breadcrumb
1/2 cup sour cream

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!

Nutrition Facts : Calories 300.6, Fat 19, SaturatedFat 11, Cholesterol 45.5, Sodium 366, Carbohydrate 27.6, Fiber 4.2, Sugar 5.5, Protein 7.1

ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS



Roasted Cauliflower with Herbed Bread Crumbs image

Quick and easy roasted cauliflower snack. Great substitute for chips!

Provided by alessandra

Time 30m

Yield 4

Number Of Ingredients 9

nonstick cooking spray
⅓ cup whole wheat bread crumbs
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
3 pinches freshly ground black pepper
1 teaspoon olive oil
1 pound cauliflower, cut into bite-size florets

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.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.1 g, Fat 1.9 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 378.9 mg, Sugar 2.8 g

ROASTED CAULIFLOWER



Roasted Cauliflower image

It's not all that often that I break out the heads of cauliflower, but for some reason, it just feels right for a buffet. It's perfect if you're worried about stress because there's so little involved in putting this side dish together. Just get two heads of cauliflower, cut off their florets and throw them into a baking dish with some other delectable stuff; you've got yourself a light, delicious side that goes surprisingly well with almost anything.

Provided by Dave Lieberman

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 10

2 heads cauliflower
1/2 cup white wine
1/2 cup canned chicken broth or water
1 tablespoon extra virgin olive oil, plus more for drizzling cauliflower
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 garlic cloves, sliced thinly
1/2 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
1 cup coarsely shredded Parmesan or pecorino

Steps:

  • Preheat the oven to 400 degrees F.
  • Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger.
  • Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

CAULIFLOWER WITH TOASTED BREAD CRUMBS



Cauliflower with Toasted Bread Crumbs image

Categories     Onion     Side     Sauté     Quick & Easy     Low Sodium     Cauliflower     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 6

2 tablespoons fine dry bread crumbs
1 1/2 tablespoons vegetable oil
1 large onion, halved lengthwise and sliced thin lengthwise
2 teaspoons balsamic vinegar
1/2 small head cauliflower, cut into 1-inch flowerets
1/3 cup water

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 BREADCRUMBS



Roasted Cauliflower with Herbed Breadcrumbs image

This side dish goes well with fish or seared steak.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Number Of Ingredients 8

1 head cauliflower (2 pounds), cut into florets
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 slices white sandwich bread
1 garlic clove, chopped
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
Grated zest and juice of 1 lemon

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.

Nutrition Facts : Calories 221 g, Fat 15 g, Fiber 6 g, Protein 6 g

BRAISED CAULIFLOWER WITH CAPERS & TOASTED BREAD CRUMBS



Braised Cauliflower With Capers & Toasted Bread Crumbs image

Make and share this Braised Cauliflower With Capers & Toasted Bread Crumbs recipe from Food.com.

Provided by susie cooks

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup fresh breadcrumb, made from day-old rustic white bread
1 head cauliflower (1 1/2 to 2 lbs)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 tablespoons capers, rinsed and drained
1/2 cup chicken stock (homemade or store-bought) or 1/2 cup water, plus more as needed
coarse salt
fresh ground black pepper
1/2 lemon

Steps:

  • Toasting the bread crumbs: Heat the oven to 325 degrees. Spread the bread crumbs in a single layer on a baking sheet. Bake, stirring once or twice with a pancake turner, until the crumbs are the color of pale toast and lightly crunchy, about 15 minutes. Set aside to cool.
  • Trimming the cauliflower: Cut the cauliflower into florets, discarding the thick core. Cut into individual florets that are about 1 1/2 inches long and just about as wide. You want them small, but not trimmed so much that they are falling apart.
  • Browning the cauliflower: Heat the butter and oil in a large skillet (12-inch) over medium-high heat. When hot, add the florets and saute, turning frequently, until they are speckled allover with nice bits of brown, about 8 minutes total. Add the capers, stir to dis- tribute, and cook for another minute.
  • The braise: Pour in the stock or water, season with salt and pepper (go easy on the salt because of the capers), cover tightly, and reduce the heat to low. Simmer gently until the cauliflower is tender enough to be easily pierced with the tip of a knife, 15 to 20 minutes. If the liquid threatens to dry up at any point, add a splash of water.
  • The finish: When the cauliflower is tender, remove the lid and boil away any remain- ing liquid, shaking the pan so the cauliflower doesn't stick. Add a squeeze of lemon, and taste for salt and pepper. Stir in the bread crumbs and serve immediately.
  • Variation: Penne with Braised Cauliflower & Capers.
  • Turn this cauliflower into a meal by boiling up 3/4 pound of short tube-shaped pasta, such as penne, fusilli, or gemelli. When the pasta is al dente, drain it, reserving about 1 cup of the cooking water. In Step 14, don't boil away any remaining liquid. Add the pasta to the cauliflower before adding the bread crumbs, and add enough reserved pasta cooking water to moisten the dish. Drizzle with a bit of extra-virgin olive oil, stir in the bread crumbs, and taste for salt and pepper. A small handful of chopped flat-leaf parsley and some freshly grated Parmigiano-Reggiano cheese are good finishing touches.

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is compact and has tightly packed florets. Avoid heads that have any signs of bruising or discoloration.
  • Prepare the cauliflower properly: Cut the cauliflower into evenly sized florets. This will help them cook evenly. You can also remove the leaves and the tough core of the cauliflower.
  • Roast the cauliflower at a high temperature: This will help to caramelize the cauliflower and give it a crispy texture. Aim for a temperature of 425 degrees Fahrenheit (220 degrees Celsius).
  • Use a flavorful breadcrumb mixture: The breadcrumb mixture is what will give the cauliflower its flavor. Be sure to use a variety of spices and herbs. You can also add some grated Parmesan cheese or chopped nuts.
  • Toast the breadcrumbs before using them: This will help to give them a crispy texture and enhance their flavor.
  • Serve the cauliflower hot: Cauliflower is best served hot out of the oven. You can garnish it with fresh herbs or a squeeze of lemon juice.

Conclusion:

Cauliflower with toasted breadcrumbs is a delicious and versatile dish that can be served as a side dish or a main course. It is a great way to enjoy cauliflower and can be easily customized to your own taste. With its crispy texture and flavorful breadcrumb topping, this dish is sure to be a hit!

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