Crumby Cauliflower & Mushroom Bake
Serves 8
Salads & Sides
Vegetarian
Gluten Free
Crowd Pleasers
A pleasant change to potato bake - big hit with the whole family!
Prep time - 20 minutes
Cook time - 30 minutes
Ingredients
- 1 large head of cauliflower, chopped into large chunks
- 250g button mushrooms, sliced
- 1 large brown onion, peeled & sliced
- 2 tablespoons olive oil
- 4 tablespoons butter
- ½ cup dry white wine
- 2 teaspoons chicken stock powder, GF option
- ½ cup milk (if almond use unsweetened)
- ½ cup grated cheese, your choice
- 4 cloves garlic, finely diced
- 2 teaspoons cornflour, mixed with 2 teaspoon water
Crumby topping Ingredients
- 6 slices of stale bread, GF option
- ½ cup fresh parmesan cheese, grated
- Olive oil spray
Cooking Steps
1
Preheat your oven to 180°C/360°F.
Heat oil in a large, heavy based pan. Add cauliflower and sauté for a couple of minutes. Secondly, add onion and sauté for several more minutes, until both are slightly caramelised.
2
Next, add butter, mushrooms and garlic. Continue to cook for a further minute, tossing and coating all the vegetables with the sauce.
3
Add wine and stir. Add milk and chicken stock power. Add the combined cornflour/water mix and stir.
Allow everything to simmer for about five minutes.
4
Finally, add grated cheese to simmering cauliflower mix and stir.
Remove pan from heat and carefully pour cauliflower mix in a baking tray.
5
Evenly top the cauliflower bake with breadcrumb mix (see method below).
Place cauliflower bake in a preheated oven and cook for approximately 25 minutes (until crumb is golden).
6
To make your own breadcrumbs:
Add 6 slices of stale bread to a food processor.
Process bread on high until breadcrumbs form. Place crumbs in a bowl and combine with grated, fresh parmesan cheese.
* To season breadcrumbs, add salt, pepper, to taste and/or chilli flakes, fresh sage ... whatever you like.
A great side to accompany any meat of fish dish!