Shop the Milk Street Store and get free shipping on all contiguous U.S. orders of $100 or more!

The Complete Milk Street TV Show Cookbook

Blue Tv Cookbook Sillo

New Season. New Recipes. New Book. Save 40%!

Milk Street Recipe

Roasted Cauliflower with Caraway and Buttered Bread Crumbs

45 minutes

Roasted at high heat, the natural sugars in cauliflower caramelize, producing rich, complex, nutty flavors. So we start by roasting florets, then toss them with herbs and grainy mustard before finishing them with buttery caraway-seasoned breadcrumbs. To keep the breadcrumbs crisp after coating the cauliflower, serve on a large platter rather than in a bowl. The cauliflower can be cut into florets and stored in zip-close bags for up to two days in advance. The breadcrumbs can be processed, toasted, cooled and stored in a zip-close bag up to one day ahead. The day of serving, roast the cauliflower, toss with the mustard-herb mixture, then coat with the crumbs.

Ingredients
  • 2

    two-pound cauliflower heads, leaves trimmed, cored and cut into 1½- to 2-inch florets

  • cup extra-virgin olive oil

Directions
  1. 01
    Heat the oven to 500°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with foil.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial