This was a first…a child of mine convincing ME to try a vegetable I thought I didn’t much care for ! Granted, the “child” is Married with Children and a social worker, but still…..When Brittany served us roasted cauliflower I was amazed that I liked it! So I investigated a bit more, and found this recipe by a blogger called TheThinChef that takes it even one delicious step further; topping it with crunchy lemon and garlic scented panko bread crumbs. The roasting caramelizes the cauliflower and brings out its natural sweetness and the topping can be prepared ahead; which makes this a perfect side dish.
2 large heads cauliflower
1/4 cup plus 2 Tbs. olive oil, divided
1/2 tsp. coarse salt,divided
1/4 tsp. freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
Zest of one lemon
2 cloves garlic, finely minced
2 Tbs. roughly chopped fresh parsley
Preheat oven to 425 degrees.
Trim tough stem and core from Cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 tsp. salt and pepper; toss to combine.
Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.
Meanwhile, heat remaining 2 Tbs. of oil in a large sauté pan over medium-high heat. Add panko and remaining 1/4 tsp. salt and stir to coat in the oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside.
Remove cauliflower from the oven and place on a serving platter. Top with bread crumbs and serve .
{ 0 comments… add one now }