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

Time 15m

Yield 2 servings.

Number Of Ingredients 7

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.