Roasted Cauliflower Recipe
Garlic-Parmesan Bread Crumbs, Cornichons, Parsley Cranberries
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Ingredients
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Vegetables
Toppings
Method
Vegetables
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Remove the leaves and stem from the cauliflower and cut it into florets. Rinse under cold water and pat dry.
- 2
Season the Cauliflower
In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until well coated.
- 3
Roast the Cauliflower
Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, flipping halfway through.
Toppings
- 4
Prepare the Garlic-Parmesan Bread Crumbs
In a skillet over medium heat, add a small amount of olive oil. Mince the garlic and sauté it in the skillet until fragrant, about 1-2 minutes. Add the bread crumbs and stir to combine. Cook until the bread crumbs are golden brown and crispy, about 3-5 minutes. Remove from heat and stir in the grated Parmesan cheese.
- 5
Chop the Cornichons and Parsley
Finely chop the cornichons and fresh parsley. Combine them in a small bowl with the dried cranberries.
- 6
Assemble the Dish
Once the cauliflower is roasted, remove it from the oven and transfer it to a serving platter. Sprinkle the garlic-Parmesan bread crumbs over the top, followed by the chopped cornichons, parsley, and cranberries.