Crumb-Topped Roasted Cauliflower

Crumb-Topped Roasted Cauliflower: This recipe combines the technique of high-heat roasting with a buttery breadcrumb topping to bring out the natural flavors of fresh cauliflower florets.

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 medium cauliflower, cored and separated into florets
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup dry breadcrumbs
  • 4 tablespoons melted butter

Preparation:
Preheat the oven to 450°F and line a large baking sheet with parchment paper.

Arrange the cauliflower florets in a single layer on the parchment, brush them with the oil and season lightly with a bit of salt. Cover the entire baking sheet with foil, seal the edges and roast for 10 to 12 minutes.

While the cauliflower roasts, combine the breadcrumbs with the melted butter and season the mixture to taste with salt and pepper.

Reduce the oven temperature to 425°F and uncover the cauliflower. Return it to the oven and continue to roast for an additional 12 to 15 minutes, or until the largest florets are tender when pierced with a fork.

Sprinkle the buttered crumbs evenly over the florets and return the cauliflower to the oven for 4 to 5 minutes or until the crumbs are lightly toasted.

Transfer the florets and any loose crumbs to a large serving bowl. Toss to combine and serve immediately.

Makes 4 servings

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