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  • Writer's pictureNikki Glekas

Cauliflower with Garlic and Breadcrumbs


Today I’m sharing an awesome, easy side dish that we used to serve at our Greek restaurant. Cauliflower with Garlic Breadcrumbs was very popular there because every adored the flavors. The breadcrumbs tasted like someone crumbled up garlic bread and serve it with roast cauliflower for added texture. I still make it a lot at home and almost can’t describe how delicious it is, you’ll absolutely love it.

This recipe does not take a lot of time so it’s essential you all the ingredients pre-measured and ready to go. This will help it go very smoothly and nothing will burn in the process. We typically serve this piping hot since it doesn’t taste as great once it’s cooled and been reheated. It’s so much better when the breadcrumbs are still warm and crispy!

Serve this side dish alongside almost anything you’d like on any given day. I like to serve it with chicken or fish, or even lamb since the flavors are bold enough to pair with a dark meat. If you have a big crowd coming you can easily double the recipe, it will work just as well.

This is bound to come your new go-to side dish for the year. I hope you enjoy it as much as we do!



Cauliflower with Garlic and Breadcrumbs


This was a popular vegetarian side dish at our Greek restaurant. I still make it at home a lot for dinner. It’s simple to make on a busy night and is very satisfying on the side of fish, chicken, or meat. Don’t skimp on the garlic – it really adds great flavor.

Makes 4 servings

  • 1 Head of cauliflower, leaves and stem removed

  • 1 cup plain breadcrumbs, toasted

  • ½ cup unsalted butter

  • 5 garlic cloves, finely chopped

  • 1 tsp dried parsley

  • 1 tsp salt

  • ½ pepper

  • 4 tablespoons olive oil, divided

  1. Cut the cauliflower into florets that are as evenly sized as possible. Bring a large pot of water to a boil and add the cauliflower pieces to it. Boil the cauliflower florets until fork tender, about 9 to 11 minutes. Test to make sure a fork passes through the cauliflower floret easily. Then you’ll know it’s finished.

  2. While the cauliflower is cooking, in a dry skillet over medium heat, toast the breadcrumbs until golden brown and fragrant. This won’t take very long so closely monitor the stovetop, turning the breadcrumbs to toast evenly.

  3. In a small saucepan, add the butter and bring the heat to medium. Allow the butter to melt completely, then add the garlic. Stir it for one minute, then turn off the heat and add the breadcrumbs to the butter and garlic mixture.

  4. Add the salt, pepper, and dried parley to the breadcrumb mixture and set aside.

  5. Once the cauliflower is finished cooking, strain out the water and set aside.

  6. Add two tablespoons of olive oil to a skillet, bring it to medium heat and add the cooked cauliflower. Sauté the cauliflower for a minute in the olive oil. Add the breadcrumbs to the cauliflower, drizzle everything with the remaining two tablespoons of olive oil, toss it all together and serve warm.


Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.

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