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.


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Recipe: Leek Bread Pudding with Crispy Wild Mushrooms
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Jewels of New York Kitchen Essentials

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October 27, 2012

Very good but too much butter and oil for me.

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