Roasted Cauliflower

1. 1

   Preheat oven to 425F Discard the outer leaves of the cauliflower and remove the florets from the base.

2. 2

   Cut the florets into medium-size pieces.

3. 3

   Bring a pot of water to a boil.

4. 4

   Add the florets and turn off the heat.

5. 5

   Let the cauliflower stand in the water 2 minutes.

6. 6

   Drain.

7. 7

   Add the cauliflower to a bowl and add half of the olive oil.

8. 8

   Toss well.

9. 9

   Line a baking sheet with foil or parchment paper.

10. 10

    Arrange the caulifower on the sheet in one layer.

11. 11

    Roast for 7 minutes.

12. 12

    Meanwhile combine the remaining olive oil, salt and pepper to taste, panko or bread crumbs, almonds, cheese, parsley and oregano in a small bowl.

13. 13

    Sprinkle the breadcrumb mixture over the roasted cauliflower and continue to roast for another 10 minutes until cauliflower and crumbs are lightly browned.

14. 14

    Note: If the crumbs will not completely adhere to the caulifower, scrape the contents of the pan into a serving dish, sprinkling the crumbs on top of the cauliflower.

* Per serving · 4 servings · Values may vary.

No additional tips available.