Best 10 Sautéed Cauliflower With Browned Bread Crumbs Recipes

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Sautéed cauliflower with browned breadcrumbs is a delectable side dish that combines the earthy flavors of cauliflower with the crispy texture of browned breadcrumbs. As an incredibly versatile dish, it harmonizes with diverse culinary creations, ranging from rich meat dishes to refreshing vegetarian delights. Renowned for its simplicity and adaptability, sautéed cauliflower with browned breadcrumbs caters to various dietary preferences, accommodating vegan and gluten-free adaptations with ease.

Here are our top 10 tried and tested recipes!

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.

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

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.

CREAMY CAULIFLOWER PASTA WITH PECORINO BREAD CRUMBS



Creamy Cauliflower Pasta With Pecorino Bread Crumbs image

Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in at the end to wilt. Whatever you do, do not skip the bread crumbs - they are a not-so-stealthy vehicle for more cheese, and also add much-needed texture to the finished dish.

Provided by Alison Roman

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and black pepper
8 ounces rigatoni, ziti or campanelle
6 tablespoons olive oil
3/4 cup fresh coarse or panko bread crumbs
1/2 cup finely grated pecorino cheese, plus more for serving
1 large shallot, finely chopped
1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick (it's O.K. if it crumbles)
1 cup heavy cream
1 tablespoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped chives
Red-pepper flakes (optional)

Steps:

  • Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.
  • Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.
  • Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
  • Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.
  • Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.
  • Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 26 grams, Carbohydrate 68 grams, Fat 49 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 976 milligrams, Sugar 10 grams

CAULIFLOWER WITH BROWN BUTTER AND CRISPY CRUMBS



Cauliflower with Brown Butter and Crispy Crumbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 38m

Yield 4 servings

Number Of Ingredients 8

1 medium head cauliflower (about 2 pounds), cut into bite-size florets
2 cloves garlic, roughly chopped
6 tablespoons unsalted butter
1 1/4 teaspoons kosher salt
1/3 cup fresh bread crumbs (see Know-How, below)
3 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper
Lemon wedges

Steps:

  • Preheat the oven to 450 degrees F. Put the cauliflower on a baking sheet and scatter the garlic on top. Melt the butter in a medium skillet and toss 2 tablespoons with the cauliflower and garlic; set the rest aside in the skillet. Toss the cauliflower with 1 teaspoon of the salt. Roast until the cauliflower is quite tender and the edges are starting to brown, 20 to 25 minutes. Transfer the cauliflower to a serving bowl.
  • Reheat the remaining butter over medium-high heat until brown. Add the bread crumbs and cook, swirling the pan and tossing, until they are brown and crisp-this should take less than 1 minute. Pull the pan from the heat and toss the crumbs with the parsley and the remaining 14 teaspoon salt. Spoon crumbs over the cauliflower and season with pepper. Serve warm or room temperature with lemon wedges on the side.

SAUTEED CAULIFLOWER WITH BREAD CRUMBS, PARSLEY, CAPERS AND OLIVES



Sauteed Cauliflower With Bread Crumbs, Parsley, Capers And Olives image

Provided by Amanda Hesser

Categories     weekday, side dish

Time 30m

Yield 4 side dish servings

Number Of Ingredients 11

5 tablespoons extra virgin olive oil, more if needed
1 small head cauliflower, sliced into flat 1/8-inch-thick florets
Sea salt, to taste
3/4 cup coarsely chopped day-old country bread (in pea-size pieces)
2 teaspoons crushed coriander seeds
2 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle
1/3 cup roughly chopped flat-leaf parsley
1/4 cup roughly chopped green Sicilian olives (or other mild olives)
1 tablespoon capers, drained
1 tablespoon aged sherry vinegar
Coarsely ground black pepper

Steps:

  • Place a large nonstick saute pan over medium heat. Add two tablespoons olive oil. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan. Season with salt. Saute for 3 to 4 minutes, until browned on bottom and softening at edges. Turn pieces and brown other side. When just tender remove to a shallow serving bowl. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.
  • Return pan to heat again. Add remaining tablespoon olive oil. Add bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir in anchovy paste. Pour this over cauliflower. Add parsley, olives and capers. Sprinkle vinegar on top. Season generously with black pepper and toss well. Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired. Serve warm or at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 442 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED CAULIFLOWER DELIGHT



Sauteed Cauliflower Delight image

Unique and tasty recipe.

Provided by L.M. Black

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup olive oil
1 red onion, chopped
1 head cauliflower, cut into florets
1 cup cherry tomatoes, halved, or more to taste
2 tablespoons raisins
1 teaspoon white sugar
1 clove garlic, minced
1 teaspoon dried parsley
¼ teaspoon red pepper flakes
1 tablespoon fresh lemon juice, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
  • Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 17.8 g, Fat 13.9 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 1.9 g, Sodium 49.2 mg, Sugar 8.8 g

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

CAULIFLOWER WITH GARLIC BREAD CRUMBS



Cauliflower With Garlic Bread Crumbs image

I absolutely love this dish. Even my father, who does not like garlic or cauliflower that much, was raving about this dish. It is essential to use fresh bread crumbs. I usually buy a baguette or country-style bread from the grocery store, and after cutting off the crust and tearing it into slices, put it in the food processor until it forms crumbs the size I want. This recipe is from the Williams Sonoma Vegetable Cookbook.

Provided by Dr. Jenny

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

salt & freshly ground black pepper
1 pinch sugar
1 large head cauliflower, about 3 lb cut into bite-sized florets
6 -8 tablespoons extra virgin olive oil
3 garlic cloves, chopped (or thinly sliced)
2 cups fresh breadcrumbs (see my note above)

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.

Nutrition Facts : Calories 448.2, Fat 23.7, SaturatedFat 3.6, Sodium 459.1, Carbohydrate 50, Fiber 6.7, Sugar 7.4, Protein 11.4

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.

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is firm and has tightly packed florets. Avoid heads with brown spots or blemishes.
  • Cut the cauliflower into evenly sized florets: This will help them cook evenly. If the florets are too large, they may not cook through all the way.
  • Don't overcrowd the pan: When sautéing the cauliflower, make sure to give it enough room to cook evenly. If the pan is too crowded, the cauliflower will steam instead of sautéing.
  • Cook the cauliflower over medium-high heat: This will help it to brown and caramelize. If the heat is too low, the cauliflower will take too long to cook and may become mushy.
  • Season the cauliflower to taste: Salt, pepper, and garlic powder are all good options. You can also add other spices or herbs, such as cumin, paprika, or chili powder, to taste.
  • Make the browned bread crumbs ahead of time: This will save you time when you're ready to serve the cauliflower. You can store the browned bread crumbs in an airtight container at room temperature for up to 3 days.

Conclusion:

Sautéed cauliflower with browned bread crumbs is a delicious and versatile dish that can be served as a side dish or main course. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber and vitamin C. With its simple ingredients and easy preparation, this dish is a surefire hit with the entire family.

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