Crumb-Topped Roasted Cauliflower

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.

Crumb-Topped Roasted Cauliflower

  • Ingredients:
  • 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

comments & replies

search our recipes


weekly newsletter

top recipes

how to cook


Sur La Table Healthy Eating_300x250

desserts, drinks & more


Slow Cooker Savvy Online Cooking Class from Craftsy Sweet and Simple Ten Classic Desserts Online Cooking Class from Craftsy Mexican Street Foods Tacos and Salsas Online Cooking Class from Craftsy