Cauliflower Mushroom Crumble

When my family goes out of town, that's my time to try out new recipes. They're usually ones with "strange vegetables" - heavy on the plants, low on the meats. Last week I got that opportunity and found a great new vegetarian dish. I suppose it could be a tasty side dish, but I chowed down on this as an entree over several days. Not disappointed! The par-boiled cauliflower is softened, but still retains some bite. The crumbly topping is what sends it over the edge - bread crumbs, butter, parmesan, and parsley. A winning combination!

Cauliflower Mushroom Crumble
from Steph in Thyme

• 1 head cauliflower, cored and cut into florets
• 1 T coconut oil
• ½ c white onion, chopped
• 8 mushroom, sliced
• 5⅓ T plus 1 T butter, melted
• 1 c bread crumbs (or 8 Ritz crackers crushed into crumbs)
• ½ c Parmesan Cheese
• 1 T nutritional yeast
• 2 T fresh parsley
• 1/2 t sea salt
• ¼ t freshly ground black pepper

1. Preheat oven to 350º. 
2. Heat the coconut oil in a large skillet over medium-high heat & add the onion and mushrooms and sauté for 10 minutes.
3. Boil cauliflower florets for 5 minutes.
4. Remove florets from the heat and drain. Place in a 9-inch pie dish.
5. Spoon the mushroom mixture over the cauliflower.
6. In a small bowl, combine the butter, bread crumbs, Parmesan, nutritional yeast, parsley, salt, and pepper.
7. Sprinkle over the vegetables in the baking dish.
8. Bake for 15 minutes.