Roasted Cauliflower with Buttered Bread Crumbs from Jewels of New York

A seasonal vegetarian side dish from Diana Yen of the Jewels of New York! A perfect flavor complement (with crunch!) to our Leek Bread Pudding and Green Beans…

Roasted Cauliflower with Buttered Bread Crumbs

serves 8-10

3 slices day old baguette, ½ inch thick

½ stick butter

¼ cup olive oil

2 cloves of garlic, peeled and coarsely minced

1 large head of cauliflower, cut into florets

salt and pepper

1. Preheat oven to 400°.
2. Place bread in a food processor and pulse until coarse crumbs form, about 3 to 4 times.
3. In a skillet, melt butter over medium high heat. Add the crumbs to the pan and toast until golden brown. Transfer to a bowl and set aside.
4. In a large bowl, combine the garlic and olive oil. Toss the cauliflower in the oil. Season with salt and pepper.
5. Transfer cauliflower to a baking sheet and roast until edges begin to brown, about 20-30 minutes.
6. Transfer to a baking dish and top with bread crumbs.

SHOP COOK + SERVE WARE

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