Roasted Cauliflower with Herbed Breadcrumbs
March 30, 2015 • Vegetables
I arrived home from my wine trip in Sonoma to find a head of cauliflower that was just beginning to show some spots on it, so I rushed to figure out something to make for dinner that would zip up the flavor just a bit. I’m not a huge fan of plain cauliflower, finding it rather bland and boring. But while I was looking through my freezer I found a small container of the leftover herbed breadcrumbs I had made for a fish recipe I had made for my big New Year’s Eve dinner. Well that just seemed like a perfect idea to me: improve the bland flavor while using up something in the freezer and minimizing my dinner prep time. Bingo!You really can use any bread crumbs you like on this with any combination of herbs or spices you like – swap out the herbs for some curry and coriander for a completely different taste. You get the idea, don’t be a slave to any recipe. Figure out what you have on hand, figure out what you’re hungry for, and just get in the kitchen and cook. Over time cooking without a recipe will become second nature to you. In the meantime, I’ll share the recipe for you here to get you started.
- 1 large head of cauliflower, broken into small florets
- 2-3 tablespoons extra virgin olive oil
- salt and pepper
- ½ cup Herbed Breadcrumbs
- Toss the cauliflower with the olive oil and spread in a single layer on a baking sheet. Sprinkle lightly with salt and pepper and roast at 375 degrees until just slightly starting to brown, about 15 to 20 minutes. Sprinkle the breadcrumbs on top and return to roast until the breadcrumbs are crispy and browned, about 10 more minutes. Serve immediately.