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.

Save this recipe to your Ziplist recipe box

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

Preparation:
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

– recipe created by the editors of "MyGourmetConnection Recipes" | Written by Lynne Webb

← Previous Recipe | Next Recipe →

More recipes posted in category : Vegetables