Hometown Recipes: Simple Roasted Cauliflower With Parmesan And Bread Crumbs
By Erin Walgamuth
Right now I am all about cooking comfort food, well, healthy comfort food anyway. We eat a lot of vegetables and this time of year I like to roast them, which is a great way to warm up the kitchen on a cold winter night!
Tuesday evening my husband and I were having a glass of wine and some good conversation when I took the cauliflower out of the oven. Our daughter is on a snowboarding vacation so it was just us for dinner. We ended up standing at the kitchen counter with our glasses of wine and ate the cauliflower right out of the baking dish! Just so you know, we don’t make a habit of eating out of baking dishes….really we don’t. My point is, it was delicious and what started out as me just taking a taste, turned into us eating the whole thing! It was supposed to be the side dish, oh well, the best laid plans…. I’m thinking you could serve this as an appetizer if you were so inclined. Enjoy!
You will need
2qt baking dish
Spatula for stirring and turning cauliflower
Pre-heat oven to 450 degrees
Prep time is about 10 minutes
Cook time is about 38 minutes
1 ½ pound cauliflower head
2 tablespoons extra virgin olive oil
6 pinches of sea salt
1/8 cup of powdered or grated parmesan cheese
1/8 cup of bread crumbs
1 teaspoon dried parsley flakes
Note-I made double of the last three ingredients and used half for the cauliflower. The other half I store in the refrigerator until the next night then let it come to room temp and tossed it with hot pasta.
In a small bowl toss together the parmesan, bread crumbs and dried parsley, set aside.
Love Erin's Recipes? Sign Up For Our Your SCV Health & Wellness Newsletter Today!
Remove outer leaves and stem of cauliflower, wash, dry and cut into florets (about 1 ½ “wide, 1 ½” long). You will have about 5 ½ cups of florets. Put florets into the baking dish and drizzle the olive oil over the florets. Use your hands to toss the florets in the olive oil to coat. Sprinkle the sea salt over the florets. Sprinkle florets with garlic powder to taste (I did one pass).
Roast cauliflower in the pre-heated oven for 10 minutes. Pull out oven rack, stir and toss cauliflower, return to oven and roast for an additional 10 minutes. Turn oven down to 350 degrees, stir and toss cauliflower, return to oven for 8 more minutes. Stir and toss cauliflower, mound slightly in the middle of baking dish. Sprinkle the parmesan-bread crumb mixture over cauliflower and return to oven for 10 more minutes or until bread crumbs are light golden in color. Remove from oven and serve.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
Do you love Erin's recipes? Get our latest Hometown Recipes directly from Erin to you once a week! Our free weekly Your SCV Health & Wellness newsletter will keep you up to date on her latest delicious dishes, sign up now!