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Roasted Cauliflower with Caraway and Buttered Bread Crumbs
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.
8
Servings
Tip
Don't crowd all of the cauliflower onto a single baking sheet. Use two rimmed baking sheets so the florets brown nicely and do not steam. Don't stir the cauliflower as it roasts; letting it roast undisturbed allows it to caramelize more deeply.
45 minutes
Ingredients
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2
two-pound cauliflower heads, leaves trimmed, cored and cut into 1½- to 2-inch florets
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⅓
cup extra-virgin olive oil
Directions
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01Heat 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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