Snowy cauliflower topped with cheese and nuts makes the perfect side dish for a Sunday roast.


Sprinkle the garlic-crumb mixture over other vegetables such as broccoli, Brussels sprouts or spinach. Unblanched almonds, pecans or walnuts can replace the hazelnuts.

Makes 4 servings
Cooking time: n/a


  • Preheat broiler
  • 12- by 8-inch (2.5 L) shallow baking dish, sprayed with vegetable cooking spray
  • 1 tbsp  butter  15 mL
  • ¼ cup  hazelnuts, finely chopped  50 mL
  • ½ cup  soft fresh bread crumbs  125 mL
  • 1  large clove garlic, minced
  • ½ cup  finely shredded light Swiss or light Cheddar cheese 125 mL
  • 2 tbsp  chopped fresh parsley  25 mL
  • 1  medium cauliflower, broken into florets


  1. In a medium nonstick skillet, melt butter over medium heat. Add hazelnuts and cook, stirring, for 1 minute or until lightly toasted. Add bread crumbs and garlic; cook, stirring, for 1 minute more or until crumbs are lightly colored. Remove from heat; let cool.
  2. In a bowl, combine crumb mixture, cheese and parsley.
  3. In a large saucepan of boiling salted water, cook cauliflower for 3 to 5 minutes or until tender-crisp. Drain well. Place in baking dish; sprinkle with crumb mixture. Place under preheated broiler for 1 to 2 minutes or until topping is lightly browned.


Canada’s Choice per Serving: ½ Carbohydrate, 1 Meat & Alternatives, 1 Fat

Recipe reprinted with permission from Diabetes Comfort Food, Johanna Burkhard and Barb Selley, Robert Rose Inc., 2006,

Nutritional Information

Per Serving
Calories 133
Total fat 9 g
Saturated fat 4 g
Cholesterol 18 mg
Sodium 155 mg
Carbohydrates 7 g
Fiber 2 g
Protein 8 g

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