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1 20-ounce package cauliflower frozen
1/2 cup parmesan cheese grated
1/3 cup bread crumbs seasoned bread crumbs
3 tablespoons butter or margarine, melted
1 teaspoon parsley dried
Preheat oven to 400°. Butter an ovenproof 1 1/2 -quart serving or baking dish.
Cook cauliflower according to package directions, omitting the salt (do not overcook). Drain. Place cauliflower in prepared dish.
In a small bowl, stir Parmesan cheese, bread crumbs, 2 tablespoons of the melted butter or margarine and parsley until blended. Sprinkle over cauliflower, tossing gently.
Bake for 15 minutes or until lightly browned and heated through. Remove from oven. Drizzle with remaining 1 tablespoon melted butter or margarine and serve.
Note: Two packages (10 oz. each) frozen broccoli spears, cut in pieces, can also be used.
Variations
Asparagus with Lemon Mayonnaise: With wire whisk, beat 1 tablespoon fresh lemon juice into 1/4 cup mayonnaise until smooth. Pour over cooked asparagus.
Asparagus with Butter and Cheese: Top warm asparagus with Parmesan cheese, melted butter, and lemon juice to taste. If desired, place under broiler to slightly melt cheese.
Asparagus Polonaise: Chop 3 hard-cooked eggs; combine with 3 tablespoons chopped parsley; set aside. Melt 2 tablespoons butter or margarine; saute 1/4 cup bread crumbs. Toss with egg and parsley; sprinkle over cooked asparagus.
Creamed Asparagus: In medium saucepan melt 1/4 cup butter or margarine; stir in 1/4 cup all-purpose flour. Add 2 cups milk; cook and stir until thick and smooth. Season to taste with salt, pepper, and paprika. Gently stir in well-drained cooked asparagus. Serve over toast.
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