Crumb-Topped Roasted Cauliflower
Roasting cauliflower in a hot oven produces a tender, sweet product that needs very little in the way of accompanying ingredients in order to taste terrific. Here we've tossed it with a little salt, pepper and olive oil and finished it off with buttery bread crumbs - a simple preparation that complements a wide variety of entrées.
- 1 average sized cauliflower (about 3 lbs.) cut into small florets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 cup breadcrumbs
- 2 tablespoons melted butter
- Freshly ground black pepper
Preheat the oven to 425°F. Toss the cauliflower with the oil and salt and arrange it in a single layer in a shallow, foil-lined baking pan. Roast for 20 to 30 minutes until the florets are tender when pierced with the tip of a knife and the edges begin to turn a golden brown.
Mix the breadcrumbs with the melted butter and sprinkle as evenly as possible over the cauliflower. Return to the oven for about 2 to 3 minutes to toast the crumbs. Transfer to a serving bowl and season to taste with salt and pepper. Toss to combine and serve immediately.
Makes 4 servings
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