Monday, June 20, 2016

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.

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