Cauliflower with Crispy Crumbs
The crispy golden topping in this simple side dish is usually made by frying the breadcrumbs in a generous quantity of butter. This version of cauliflower with crispy crumbs uses a modest portion of olive oil and fresh herbs to flavour the topping.
1 cauliflower, trimmed and broken into florets
Crispy Crumb Topping
2 tablespoons extra virgin olive oil
1 1⁄4 cups fresh breadcrumbs
pepper to taste
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh tarragon
2 tablespoons chopped parsley
sprigs fresh herbs to garnish (optional)
- Prepare a saucepan of boiling water with a steamer over the top. Steam the cauliflower for aproximately 15 minutes or until tender but not soft.
- Meanwhile, to make the crispy crumb topping, heat the olive oil in a nonstick frying pan or saucepan. Add the breadcrumbs and stir well to coat the crumbs as evenly as possible with the oil. Cook over medium heat, stirring often, for about 10 minutes or until the crumbs are well browned and crisp. As the crumbs cook, the oil will seep out of those that absorbed it initially, allowing the rest to become evenly crisp.
- Transfer the cauliflower to a warm serving dish. Season the crumbs with pepper and mix in the thyme, tarragon and parsley. Sprinkle the cauliflower with the crispy crumbs. Garnish with sprigs of herbs, if using, and serve.
cooking time 15 mins
4 g protein
10 g total fat
1 g saturated fat
0 mg cholesterol
15 g total carbohydrate
2 g sugars
2 g fibre
144 mg sodium
Cauliflower is a member of the brassica family of cruciferous vegetables. It contains sulphurous compounds thought to help protect against cancer. It also provides vitamin C and fibre.
Source: Cook Smart for a Healthy Heart, Reader's Digest Canada
Why call this “fruit of the day” cobbler? Because you can use any seasonal or farm stand fruit you love! Try apples or pears in the fall and strawberries and rhubarb in the spring. »