Crisp Oven-Roasted Cauliflower

By LaurenCocch16

Ingredients

• 2 large heads of cauliflower, trimmed into florets
• 1/4 c. plus 2 Tbsp. Lemon or Garlic EVOO
• 1/2 tsp. coarse salt, divided
• 1/4 tsp. freshly ground black pepper
• 1/2 c. panko (Japanese bread crumbs)
• Zest of one lemon
• 2 cloves garlic, finely minced
• 2 Tbsp. roughly chopped fresh parsley

Details

Servings 6
Adapted from lovethatolive.com

Preparation

Step 1

1. Preheat oven to 425F.

2. Place cauliflower florets in a large bowl and add ¼ c. olive oil, ¼ tsp. salt and pepper, tossing to combine.

3. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges begin to brown, about 20 minutes, stirring halfway through.

4. Meanwhile, heat remaining 2 Tbsp. olive oil in a large sauté pan over medium-high heat. Add panko and remaining salt, stir to coat in oil. Cook, stirring constantly until bread crumbs are golden. Add lemon zest and garlic. Toss until mixture is fragrant and bread crumbs are golden brown, about 2 minutes.

5. Place in a medium bowl and add parsley, stirring to combine; set aside.

6. Remove cauliflower from oven and place on serving platter. Top with bread crumb mixture and serve immediately.

7. You could also drizzle a bit more of your olive oil just before serving.