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Cauliflower with crispy breadcrumb topping

Cauliflower with crispy breadcrumb topping recipe

cauliflower with crispy breadcrumb topping




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    • 1 large cauliflower, broken into florets
    • 2 litres water
    • 2 ml salt
    • 50 ml Clover Mooi River Butter
    • 500 ml fresh breadcrumbs
    • 125 ml (30 g) La Campania Pecorino, grated
    • 30 ml fresh flat-leaf parsley, chopped
    • 5 ml fresh mixed herbs, chopped
    • salt and freshly ground black pepper to taste

    Bring the water with the salt to the boil in a heavy-based saucepan.

    Add the cauliflower, reduce heat and allow to simmer until tender.

    Drain and spoon into a greased ovenproof dish.

    Melt the butter in a small, heavy-based saucepan.

    Add the breadcrumbs and mix through.

    Stir over moderate heat until breadcrumbs are golden and add the cheese, parsley and herbs.

    Sprinkle mixture over the cauliflower, season to taste and bake in a preheated oven at 220°C for 5 - 8 minutes or until top is golden and crisp.

    Serve immediately.