Roasted Cauliflower With Breadcrumbs

1. 1

   Place cauliflower florets on a baking sheet or large casserole dish and fill with water until the baking sheet/dish bottom is just covered, maybe 1/2 cup to 3/4 cup depending on the size of baking sheet/dish used.

2. 2

   Cook at 450 degrees for 15 minutes.

3. 3

   In a small bowl, mix breadcrumbs and 1/4 cup of olive oil. Mix with a fork until crumbs are lightly clumping together. Add a bit more olive oil if necessary. Set aside.

4. 4

   In a small bowl, mix remaining 3 tablespoons olive oil with green spices being used. Set aside.

5. 5

   Remove cauliflower from the oven and drain off water. Toss cauliflower with the seasoned olive oil mixture and return to the oven for 10 more minutes or until a fork pierces the florets easily. When done to your liking, remove, toss with breadcrumbs, and serve.

6. 6

   We love this with fish, steak or by itself. I also like it on Thanksgiving, but oven space for this dish is a challenge that day.

7. 7

   Just a note: I prefer light olive oil for this or any time, actually. I personally don't like the taste of virgin (unless it's also light) or regular olive oil. It's too overwhelming for me.

* Per serving · 4 servings · Values may vary.

No additional tips available.