Roasted Cauliflower Florets
By October 4, 2012Published:
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 35 mins
Heide Swanson, of 101cookbooks.com, suggests serving these roasted cauliflower florets in little cups like popcorn.
- 4-inch piece of day old baguette
- 1 medium cauliflower washed
- Olive Oil
- 1/2 teaspoon Salt
- 2 cloves garlic minced
- 1 fresh red chile pepper minced
- Preheat oven to 400 degrees and place racks in the middle.
- Give the baguette a spin in a food processor until you have textured, not-too-fine bread crumbs.
Trim the cauliflower. Get rid of the big stalks and stems and strive for uniform, bite-sized little florets.
- In a large bowl toss the cauliflower with a few generous tablespoons of olive oil and the salt. Toss until the cauliflower is well coated and then place it in a single layer on a rimmed baking sheet.
- There will be some residual olive oil in the big bowl you used to toss the cauliflower. If not, add another tablespoon or two. Add the bread crumbs, garlic, and chiles. Mix.
- After the cauliflower has been baking for about 15-20 minutes anything in contact with the pan should be nicely browned. Pull the pan out of the oven, rotate each piece of cauliflower so that another side will get some color, and then sprinkle the entire pan with the breadcrumb mixture. Return the pan to the oven and finish with another ten minutes or so. The cauliflower should be tender throughout and the breadcrumbs nicely toasted.