Mushroom & Cauliflower Cheese Crumble |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
No sauce required - just delicious mushrooms and cauliflower baked with a sprinkling of bread crumbs and parmesan cheese. Sounds delicious! Recipe is from my Vegetarian Made Simple cookbook. Ingredients:
1 medium cauliflower |
1/4 cup butter |
1 2/3 cups white mushrooms, sliced (could use baby bellas) |
salt and pepper |
1 2/3 cups dry breadcrumbs (i prefer homemade toasted crumbs) |
2 tablespoons parmesan cheese, grated (or more to your taste) |
1 teaspoon dried oregano |
1 teaspoon dried parsley |
1/4 cup butter |
Directions:
1. Bring a large pan of salted water to a boil. Break the cauliflower into small florets and cook in the boiling water for 3 minutes. Remove from the heat, drain well, and transfer to a large, shallow, ovenproof dish.
2. Melt the butter in a small skillet over medium heat. Add the sliced mushrooms, stir to coat, and cook gently for 3 minutes. Remove from the heat and add to the cauliflower. Season with salt and pepper.
3. Combine the bread crumbs, cheese, and herbs in a small mixing bowl, then sprinkle the crumbs over the vegetables. Dice the butter for the topping and dot it over the crumbs. Place the dish in a preheated oven, 450 degrees F, and bake for 15 minutes, or until the crumbs are golden brown and crisp (watch carefully to prevent burning). Serve from the dish.
|
|