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Crunchy Topped Cauliflower

the.instructor's picture
Ingredients
  Cauliflower 1 Medium
  Onion 1 Large, chopped
  Lean bacon rashers 8 Ounce, chopped (225 Gram)
  Chopped walnuts 2 Ounce (50 Gram)
  Butter 3 Ounce (75 Gram)
  Salt To Taste
  Freshly ground black pepper To Taste
  Grated parmesan cheese 2 Tablespoon
  Chopped parsley 2 Tablespoon
Directions

GETTING READY
1) Trim off the outer green leaves and cauliflower stalks, then rinse thoroughly under cold running water.

MAKING
2) In a wok, place the cauliflower on the steaming rack, then pour in water upto the level of the rack.
3) Bring to a boil, cover the wok, then simmer over a low heat for 20 minutes until the cauliflower is tender.
4) Remove the cauliflower transfer to a heated serving dish and keep hot.
5) Pour off the water from the wok and wipe it dry.
6) In the wok, saute the onion, bacon and walnuts together in butter over a medium heat, until the bacon is brown.
7) Season to taste and stir in the grated Parmesan cheese and chopped parsley.
8) Spoon this mixture over the cauliflower along with all the juices.

SERVING
9) Serve the Crunchy Topped Cauliflower immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Bacon
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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