This savoury crumble is a brilliant autumn dish. It’s full of delicious fresh vegetables and there’s a good amount of goats cheese and cream in there for good measure. This recipe serves 2, but is easy to scale if you need to feed more.
- 1/2 a head of cauliflower
- 1/2 a head of broccoli
- 1 clove of garlic
- 2 tbsp olive oil
- 30g butter
- 30g oats
- 20g breadcrumbs
- 75ml double cream
- 70g goats cheese
- 10g parmesan
Preheat your over to 200 ‘C. Cut your cauliflower and broccoli into florets.
Put the florets of cauliflower and broccoli into a bowl and cover in boiling water from the kettle. Let them sit for a couple of minutes and then drain thoroughly. Tip well-drained florets into the roasting dish you are going to make the crumble in. Drizzle with the olive oil, crush and then add in the garlic, and top with a few good pinches of salt and some black pepper. Put in the middle of the oven, uncovered, and roast for 10 minutes.
In a separate bowl, add in the breadcrumbs, oats, parmesan and a bit more salt and pepper. Cube your butter and add it into the mix. Get in there with your hands and work the mixture through your fingers until everything is mixed together.
Take the florets out of the oven. Pour the cream over the top and mix it through. Crumble your goats cheese across the top of the mixture and then add in the crumble topping like a blanket over the whole filling.
Return to the oven and bake for another 25 to 30 minutes, the topping should be golden and crisp.
Keywords: cauliflower crumble, savour crumble