Simple cauliflower savory crumble with parsnips makes a cozy family-friendly dinner recipe, full of hearty flavors. You won’t resist its crunchy hazelnut crumble topping with whole-wheat flour and grated parmesan cheese.
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For those cozy winter nights when you don’t want to spend too much time cooking, I’ve got you covered with this healthy dinner recipe. Easy to whip up, it’s guaranteed to please your whole family, even the most picky palates who are reluctant to eating cauliflower or vegetables in general. Whether you serve it as a side or as a vegetarian main, this cauliflower crumble is soon to become a staple in your house.
Ingredients you need
You need just a handful of ingredients to make this dish. Here, cauliflower is paired with parsnips, a quintessential root vegetable that brings a unique complex and earthy taste that is difficult to explain. The seasoning is also pretty simple, with just a little bit of paprika to enhance the flavors. Here are the main ingredients you need:
- Cauliflower
- Parsnips
- Whole-wheat flour
- Hazelnuts
- Parmesan cheese
- Heavy whipping cream
- Paprika
Alternative ingredients: if you don’t have any parsnip, go for cauliflower only, or pair cauliflower with broccoli. You can also keep the whole-wheat hazelnut crumble topping and use a completely different vegetable filling, depending on the season or vegetables you have at hand. A savory crumble remains a very forgiving recipe that is easy to adapt, so don’t be afraid to go out of your comfort zone and explore your cooking skills!
Is this a healthy cauliflower recipe?
Yes it is! First of all, note that vegetables are baked, which is a healthy way of cooking. Also, both cauliflower and parsnips are wonderful winter vegetable with a significant source of nutrients:
- Cauliflower is high in fiber and B-vitamins. It also provides a great source of antioxidants and phytonutrients that may reduce the risk of heart disease and cancer.
- Parsnips are an excellent source of fiber, vitamin C, vitamin K, and folate, as well as several other important micronutrients.
The crumble is also pretty healthy and packed with earthy flavors. Note that all-purpose flour is replaced with whole-wheat flour and rolled oats, providing more fiber, nutrients and flavors. I also added a handful of hazelnuts which are a great source of vitamin E, healthy fats, antioxidants and other nutrients.
A vegan version? The crumble also contains some dairy products, rich in calcium and used in moderation. You can however easily make it entirely vegan if you wish, replacing the cream with soy cream and butter with softened coconut oil.
Use up cauliflower leftovers by also making…
This recipe calls for 1/2 medium-size cauliflower, which means you are most certainly find yourself with some cauliflower leftovers. Luckily, cauliflower is an extremely versatile cruciferous vegetables that you can use in various ways: in stews or soups, hummus, as a steak or cauliflower rice… Find a few examples below:
- Easy Cauliflower Lentil Curry (+ video)
- Spicy Harissa Cauliflower Steaks
- Lemon Roasted Cauliflower Hummus
- Grilled-Cheese Sandwich with Curried Cauliflower
- Cauliflower Crust Pizza
- Pita Pockets with Roasted Cauliflower, Halloumi and Vegan Aïoli
- Easy Coconut Chickpea Curry with Cauliflower Rice
More family-friendly casserole recipes:
- Creamy Butternut Squash Lasagna with Spinach and Goat Cheese
- Perfect Gratin Dauphinois
- Spicy Sweet Potato Gratin with Peanut Butter
- Salmon Crumble with French Shallot Sauce
- Chicken and Leek Crumble Pie
Cauliflower and Parsnip Hazelnut Crumble
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Plant-based
- Cuisine: Healthy
Simple cauliflower savory crumble with parsnips makes a cozy family-friendly dinner recipe, full of hearty flavors. You won’t resist its crunchy hazelnut crumble topping with whole-wheat flour and grated parmesan cheese.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1/2 medium cauliflower, cut into florets
- 2 medium size parsnip, peeled and chopped
- 1/4 cup (60 ml) heavy liquid cream
- 1/2 teaspoon paprika powder
- Salt and pepper
- 3/4 cup (90g) whole-wheat flour
- 1/3 cup (30g) rolled oats
- 1/2 cup (50g) parmesan cheese, grated
- 3 Tablespoons (40g) unsalted butter, diced
- 1/3 cup (50g) hazelnuts, chopped roughly
- 1 pinch of salt
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9×13-inch (23×33 cm) baking dish with olive oil.
- In a large pot, place all vegetables and cover with water. Bring to a boil, then lower to medium heat and pre-cook vegetables for 10 minutes. Drain in a colander and transfer to the prepared baking dish.
- Combine liquid cream, paprika, salt and pepper in a small bowl, and pour mixture over the vegetables in the baking dish. Set aside.
- In a medium mixing bowl, combine whole-wheat flour, oats, grated cheese, and hazelnuts. Add diced butter and rub in with your finger tips until you get a crumbly texture.
- Spread the crumbly mixture over vegetables and bake for about 30 minutes, or until vegetables are cooked through and the topping is slightly golden brown. Serve warm or lukewarm, with a side of greens.
Did you make this recipe?
Lastly, if you make this Cauliflower and Parsnip Hazelnut Crumble, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
