Roasted Cauliflower with Breadcrumbs and Fried Rosemary
(Cavolifiore al Forno con Mollica di Pane e Rosmarino Fritto)
There’s something about cauliflower that is irresistible to me. As a kid, I ate next to nothing and while I remain fussy to this day, cauliflower was always something I loved. Its cancer-fighting properties were always second place for me as a child, but something I value now. In this dish, roasted cauliflower shines with a creamy inside and crunchy edges topped with crispy-fried herbs and breadcrumbs for a dish I could eat…and eat…and eat.
Makes 3-4 servings
- ½ large head cauliflower, sliced into ½-inch thick slices
- 1 cup extra virgin olive oil
- Sea salt
- 3-4 sprigs fresh rosemary, remove leaves from stems
- ¾ cup whole wheat bread crumbs
- ¼ grated frozen lemon
Step By Step Instructions:
Preheat oven to 375 degrees F.
Arrange the cauliflower slices on a baking sheet, avoiding overlap. Drizzle generously with olive oil (use about 1/3 cup) and sprinkle lightly with salt. Bake, uncovered for 45 minutes or until the cauliflower has browned at the edges.
While the cauliflower cooks, heat the balance of the oil in a small skillet. When the oil is hot, fry the rosemary leaves until crispy, about 45 seconds. Transfer to a parchment-lined plate to drain.
When the cauliflower is ready, transfer to a serving plate. Mix the breadcrumbs and fried rosemary together and sprinkle generously over the cauliflower. Grate frozen lemon over the top of the dish and serve immediately.
Cook’s Tip: Keep 1-2 lemons in the freezer in a plastic bag. When a recipe calls for juice of zest simply grate the frozen lemon in place of fresh juice and zest for an amazing lemony kick.