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Cooked cauliflower with crunchy oat crumbs topping

Cooks in
25 Min
Meal Type
Side Dish

Cooked cauliflower with crunchy oat crumbs topping

Cooked cauliflower with crunchy oat crumbs topping

Simple, powerhouse vegetable. Often forgotten except maybe some of the Paleo fans using it for cauliflower rice. Extremely rich in Vitamin C (antioxidant hero) and K (anti-inflammatory power food). This recipe suggests cooking it in slightly salted water. But cauliflower is also great for quick sauteing. Topping it with crunchy olive oil (or some butter) fried oats crumbs adds a bit of action too. Let’s get rolling Foodies!


  • 1 cauliflower head (whole or cut into florets)
  • 1 teaspoon salt
  • 2-3 tablespoons olive oil
  • 2 tablespoon rolled oats crumbs or simple bread crumbs

Prep Instructions

  1. Cut off the root and clean the head of the cauliflower under cold water. You can fragment the head into smaller florets but you can also cook the whole head. This is exactly what I did.  Place the whole cleaned cauliflower head into a medium size (or larger depending on the size of your cauliflower) pot filled with salted water and cook on medium high for 25 minutes.
  2. Check with a fork the tenderness and if it is soft take it out of the water and set aside on a plate. It might take 25 min or less depending on how big your cauliflower is.
  3. Into a small skillet add a teaspoon or two of olive oil or a small cube of real butter, set the temp into medium low not to burn it and add 1-2 tablespoons of ground rolled oats or bread crumbs. Mix energetically to combine oil and crumbs well and fry for 2-3 minutes until well combined and nicely browned.
  4. Top the cooked cauliflower head with the browned crumbs and serve.

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Nutrition Facts & Tips

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein