Roasted Cauliflower w/ Herbed Breadcrumbs

Roasting cauliflower couldn’t be easier. And since the oven’s on, you might as well toast some breadcrumbs. I use Einkorn sourdough because it doesn’t give my gluten-sensitive boy tummy troubles. You can absolutely substitute gluten-free bread. For the herbs, I used chives and parsley.

1 head of cauliflower, florets sliced 1/4-1/2” thick

olive oil

a few slices of bread

handful of herbs, chopped

zest of 1 lemon (optional)

Make the breadcrumbs: Preheat oven to 350. Using a blender or food processor, turn the bread to breadcrumbs. Spread them on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake until light brown. In my oven it’s 7-8 minutes. Let them cool slightly and stir in the herbs (and lemon zest if using).

Roast the cauliflower: Bump the oven temp up to 400. Brush the cauliflower with olive oil (or just drizzle if you don’t have a brush) and sprinkle with salt. Roast about 20 minutes or until you like the tenderness when poked with a fork.

Serve the cauliflower warm with herbed breadcrumbs on top. Grind fresh pepper and enjoy!