Mushroom & Cauliflower Cheese Crumble

No sauce required -- just delicious mushrooms and cauliflower baked with a sprinkling of bread crumbs and parmesan cheese. Sounds delicious! Recipe is from my Vegetarian Made Simple cookbook.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  medium cauliflower
• 1⁄4 cup butter
• 1 2⁄3 cups white mushrooms, sliced (could use baby bellas)
•  salt and pepper
• 1 2⁄3 cups  dry breadcrumbs (I prefer homemade toasted crumbs)
• 2  tablespoons parmesan cheese, grated (or more to your taste)
• 1  teaspoon dried oregano
• 1  teaspoon dried parsley
• 1⁄4 cup butter

Directions

1. Bring a large pan of salted water to a boil. Break the cauliflower into small florets and cook in the boiling water for 3 minutes. Remove from the heat, drain well, and transfer to a large, shallow, ovenproof dish.
2. Melt the butter in a small skillet over medium heat. Add the sliced mushrooms, stir to coat, and cook gently for 3 minutes. Remove from the heat and add to the cauliflower. Season with salt and pepper.
3. Combine the bread crumbs, cheese, and herbs in a small mixing bowl, then sprinkle the crumbs over the vegetables. Dice the butter for the topping and dot it over the crumbs. Place the dish in a preheated oven, 450 degrees F, and bake for 15 minutes, or until the crumbs are golden brown and crisp (watch carefully to prevent burning). Serve from the dish.