Roasted cauliflower with breadcrumbs and fried rosemary
Roast
Roasting
After tasting this recipe, you’ll never look at cauliflower the same way again. By roasting it, the cauliflower becomes amazingly sweet. I like to let it get a little brown and almost crunchy around the edges to play with the different textures and flavors of the vegetable: brown and roasted on the outside and meltingly tender on the inside. The addition of breadcrumbs and fried herbs adds great texture and fragrance to the dish. To my mind, the crunch of homemade breadcrumbs takes this dish to the next level. This recipe makes about four cups of breadcrumbs, more than you will need, but they keep well in an airtight container at room temperature for up to a week and are delicious on pastas, salads, and in salsa verde.
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