Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4 people
This is the prettiest thing I’ve seen in ages! This easy recipe is a super fun way to enjoy cauliflower. Very tasty and looks appetizing, I am one hundred and one percent sure that even the pickiest eaters will enjoy this crispy cheddar cauliflower! This is also incredibly easy to make, you can even ask your kids to help you out with stuffing the florets with cheddar cheese logs and pressing the toasted breadcrumbs on it. If you have not tried this yet, you should very soon! This will change how your kids think about their greens.
INGREDIENTS
2 tbsp unsalted butter
1 head cauliflower, about 2 lbs
1/3 c. panko breadcrumbs
1 tbsp chopped fresh basil
1/4 c. freshly grated Parmesan
One 8-oz. block of white Cheddar cheese, cut into 1/2” logs (about 20 pieces)
Kosher salt
How to make Crispy Cheddar Cauliflower
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Let a large pot of salted water come to a boil over high heat. Meanwhile, trim the base of the cauliflower without cutting the florets. Blanch the cauliflower for about 8 to 10 minutes until just starting to soften. On a plate, transfer the cauliflower and let it cool for a little.
Step 3: Melt the butter in a small skillet. Once the butter has melted, add the breadcrumbs with half tsp salt to the skillet and toast for about 3 minutes until golden brown. When done, set it aside and let it cool fully. Then, stir in the Parmesan and basil.
Step 4: Stuff a log of cheddar in between each floret. On top of the cauliflower, press the toasted breadcrumbs. In a small baking dish, place the cauliflower and bake in the preheated oven for about 20 minutes or until the cauliflower has softened and the breadcrumbs are golden.
NUTRITION FACTS:
Calories: 380 | Carbohydrates: 16g | Protein: 21g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 79mg | Sodium: 558mg | Potassium: 743mg | Fiber: 5g | Sugar: 5g | Vitamin A: 792IU | Vitamin C: 109mg | Calcium: 542mg | Iron: 2mg
Ingredients
- 2 tbsp unsalted butter
- 1 head cauliflower, about 2 lbs
- 1/3 c. panko breadcrumbs
- 1 tbsp chopped fresh basil
- 1/4 c. freshly grated Parmesan
- One 8-oz. block of white Cheddar cheese, cut into 1/2” logs (about 20 pieces)
- Kosher salt
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Let a large pot of salted water come to a boil over high heat. Meanwhile, trim the base of the cauliflower without cutting the florets. Blanch the cauliflower for about 8 to 10 minutes until just starting to soften. On a plate, transfer the cauliflower and let it cool for a little.
Step 3: Melt the butter in a small skillet. Once the butter has melted, add the breadcrumbs with half tsp salt to the skillet and toast for about 3 minutes until golden brown. When done, set it aside and let it cool fully. Then, stir in the Parmesan and basil.
Step 4: Stuff a log of cheddar in between each floret. On top of the cauliflower, press the toasted breadcrumbs. In a small baking dish, place the cauliflower and bake in the preheated oven for about 20 minutes or until the cauliflower has softened and the breadcrumbs are golden.
