Well-roasted cauliflower is transformed: the edges turn golden, the heart remains tender, and the aroma becomes toasted. All you need here is oil, lemon, and breadcrumbs. The key detail is to leave space between the florets.
Ingredients for four
- One medium cauliflower, about 800 g cleaned
- 3 tablespoons extra virgin olive oil
- 40 g breadcrumbs
- 1 untreated lemon
- 1 clove of garlic, optional
- Salt, pepper, parsley
Time: about 40 minutes. Servings: 4 as a side dish.
Preparation
- Preheat the oven to 220 °C fan-assisted or 200 °C conventional.
- Break the cauliflower into similar-sized florets, wash them, and dry them carefully.
- Season with two tablespoons of oil, salt, and pepper. Spread them out on a large baking tray in a single layer.
- Roast for 20 minutes, turn the florets, and continue for 10–15 minutes. They should be golden and easily pierced with a fork.
- In a small frying pan, toast the breadcrumbs with the remaining oil and, if you like, the garlic. When golden, turn off the heat.
- Finish the cauliflower with lemon zest, a few drops of juice, breadcrumbs, and parsley, just before serving.
How to make it crispy without burning it
Do not overcrowd the tray: if the florets are piled up, the steam will make them soft. Two trays are better than one that is too full. Drying them before roasting also makes a difference.
How to serve it
It looks great in the center of the table, with bread and a dish of legumes. The breadcrumbs can be prepared a few minutes before serving to keep them crispy. If you have leftover bread, you can find more ideas in the MAG: seven ways to use stale bread.