CRUMB-TOPPED CAULIFLOWER

Crumb-Topped Cauliflower image

Here's a tasty way to liven up cooked cauliflower! "I got the recipe from my mother-in-law," relates Kathy Cochill of Ocqueoc, Michigan. "I serve it often because it is so easy to prepare and quite delicious."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

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Ingredients

1-1/2 cups fresh cauliflowerets
1/4 cup finely chopped walnuts or pecans
3 tablespoons dry bread crumbs
3 tablespoons butter
1/4 cup chopped green onions
1-1/2 teaspoons minced fresh parsley
1 teaspoon lemon juice

Steps:

In a small saucepan, bring 1 in. of water and cauliflower to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. , Meanwhile, in a small skillet, cook nuts and bread crumbs in butter for 1 minute. Add onions and parsley; cook and stir until onions are tender and nuts and crumbs are lightly browned. Stir in lemon juice. Drain cauliflower and transfer to a serving dish; top with crumb mixture.

Nutrition Facts : Calories 309 calories, Fat 27g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.