Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Cauliflower with Bagna Cauda and Focaccia Breadcrumbs
Method
Preparation Steps
- 1
Roast the Cauliflower
Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, or until golden and tender.
- 2
Make the Bagna Cauda
In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and anchovy fillets; cook until garlic is fragrant and anchovies have dissolved, about 3-4 minutes. Stir in the butter and heavy cream, and cook until the mixture is heated through and creamy. Remove from heat.
- 3
Prepare Focaccia Breadcrumbs
In a food processor, pulse the focaccia bread into fine crumbs. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and toast until golden brown, stirring frequently. Remove from heat and mix in grated Parmesan cheese and chopped parsley.
- 4
Assemble the Dish
Once the cauliflower is roasted, transfer it to a serving dish. Drizzle with the bagna cauda sauce and top with the toasted focaccia breadcrumbs. Garnish with additional parsley if desired.
