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Whole Roasted Cauliflower with Lemony Toasted Breadcrumbs

Do you know cauliflower? You should.  But if you don’t, let me describe her for you. Not to be left to the cruditè platter, cauliflower is much more than meets the eye.  It can take on many flavors without adding too much of its own, and when cooked properly it can be crunchy yet creamy at the same time.  This Whole Roasted Cauliflower with Lemony Toasted Breadcrumbs is roasted, topped with buttery toasted breadcrumbs, and gets brightened up with a little bit of lemon juice at the end and it is absolutely delicious.  Definitely try switching up your weeknight side dish for this one and you won’t be sorry!

Whole Roasted Cauliflower with Lemony Toasted Breadcrumbs

 

Whole Roasted Cauliflower with Lemony Toasted Breadcrumbs

 

Whole Roasted Cauliflower with Lemony Toasted Breadcrumbs

Whole Roasted Cauliflower with Lemon Toasted Breadcrumbs
 
Author:
Recipe type: Side Dishes
Serves: 6-8 Servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 medium head of cauliflower (about 2 lbs) green leaves discarded
  • ¼ cup of olive oil
  • 1 cup of whole wheat breadcrumbs
  • 2 tbsp grated parmesan
  • 1 tbsp lemon zest
  • 2 cloves of minced garlic
  • 1 tbsp of minced rosemary
  • 1 tsp of salt
  • ½ tsp pepper
  • ¼ cup lemon juice
  • 3 tbsp butter
Instructions
  1. Preheat oven to 450 degrees.
  2. Place cauliflower in a cake pan or pie dish and coat generously with olive oil, salt, and pepper.
  3. Roast in oven until tender, about 1 hour.
  4. While the cauliflower is in the oven, prepare the bread crumb topping. Melt butter in a medium saute pan over low heat.
  5. In a bowl, combine breadcrumbs, parmesan, garlic, lemon zest, rosemary, salt and pepper.
  6. Add breadcrumb mixture to the melted butter and toast for about 2 minutes, until just golden.
  7. After an hour, remove the cauliflower from the oven and squeeze the lemon juice on top.
  8. Top with the breadcrumbs and serve in large wedges.

 
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