Roasted Cauliflower With Breadcrumbs and Raisins

1. 1

   Heat oven to 425 degrees F. Toss cauliflower in a medium-size roasting pan with 1/2 tablespoon of the oil, then squeeze juice from lemon halves over florets.

2. 2

   Season with salt and pepper.

3. 3

   Roast 20 minutes, or until lightly browned and just tender.

4. 4

   Remove from oven and cool.

5. 5

   While cauliflower cools, in a small bowl, combine breadcrumbs, Parmesan, raisins, parsley, and 1 1/2 tablespoons of the remaining oil, until evenly moistened.

6. 6

   Transfer cauliflower to a food-storage bag, cover crumb mixture, and refrigerate both up to 2 days.

7. 7

   To serve, heat oven to 425 degrees F. Place cauliflower in a small baking dish in a single layer; sprinkle top with crumb mixture and drizzle with remaining 1 tablespoon oil.

8. 8

   Bake 15 minutes, or until crumbs are crisp and cauliflower is hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.