Roasted Cauliflower with Herbed Breadcrumbs

On the hunt for a different veggie to make for dinner one night, I came across the recipe in November Everyday Food for Roasted Cauliflower with Herbed Breadcrumbs and gave it a try. You roast your cauliflower pieces at 450 after tossing with olive oil, salt and pepper. I found 450 to be a bit too hot – it was browning but not cooking through, so I reduced the temp to 400 and that worked better.

While that’s roasting, put 2 pieces of bread and 1 garlic clove in the Cuisinart with salt and pepper and chop it up into breadcrumbs. Then toast them in a skillet with some olive oil, adding thyme and parsley (I used dry and added about a tsp of each).  Martha says to add the zest of a lemon. I was too lazy!

When the cauliflower is ready, squeeze half a lemon over it and toss the breadcrumbs with it. I liked this, but I have to admit I would rather have cheese on my cauliflower any day of the week. The garlic gave it a nice flavor and the breadcrumbs really were good, but the whole thing just felt dry to me.

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8 Responses to Roasted Cauliflower with Herbed Breadcrumbs

  1. Alexandra says:

    I make something similar, only I cook the cauliflower in water, then sprinkle with lemon once drained, very important the lemon. I brown breadcrumbs in butter and pour over the cauliflower. Yum! That’s what I hoped to make tonight but didn’t make it to the veggie store. Another day. My version isn’t dry at all. Not sure what the baking part adds ….

  2. Kerry says:

    how about if you’d coated them with parmesan or asiago instead of bread crumbs, or mixed some into the crumb coating? would that work?

  3. Alisa Bowman says:

    I love easy recipes like this. Thanks for trying it, because the whole bread crumb thing sounds like too much work for the end effect. But I like the idea of cheese!

  4. marthaandme says:

    Yes, I make cauliflower with butter or olive oil and parmesan cheese a lot and it’s really good. I also sometimes whip up a quick cheese sauce – butter, milk and whatever cheese I have hanging around. If there’s extra, I save it to dip hot pretzels in!

  5. marthaandme says:

    Roasted cauliflower has a different taste somehow – deeper maybe or earthier. I think if I had used butter (and more of it) than olive oil, it would have been better.

  6. joene says:

    This recipe sounds yummy, but I would definitely add asiago.

  7. I love cauliflower, my mom used to always make cauliflower cheese bake and it was awesome… I will give this recipe a try, looks delicious.

    P.s. I found your blog through the Bloggers Choice Awards, I think it’s great and I voted for you, if you would like to vote for my educational blog you can vote here;

    Thanks 🙂

  8. marthaandme says:

    Thanks Martin. I will go visit your blog next and vote.

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