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Cauliflower and Parsnip Hazelnut Crumble

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Simple cauliflower savory crumble with parsnips makes a cozy family-friendly dinner recipe, full of hearty flavors.
  • Author: Delphine Fortin
  • 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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (180°C) and grease a 9×13-inch (23×33 cm) baking dish with olive oil.
  2. 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.
  3. Combine liquid cream, paprika, salt and pepper in a small bowl, and pour mixture over the vegetables in the baking dish. Set aside.
  4. 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.
  5. 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.

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