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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.

  • 2

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

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

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