Breadcrumb roasted cauliflower with your choice of walnuts or pecans is a perfect cool-weather side dish. It goes with just about any kind of meal.
Roasting brings out the delightful, mild flavor of cauliflower so beautifully that only the simplest of embellishment is needed. This simple preparation might just become your go-to for fresh cauliflower.
Cauliflower is one of the most versatile of vegetables, and is plenty good for you, too! Like other members of the cruciferous, or brassica family, it’s high in B Vitamins, Vitamin C, Vitamin K, dietary fiber, and more.
Photos by Hannah Kaminsky, BittersweetBlog.com.
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Breadcrumb Roasted Cauliflower with Walnuts or Pecans
Roasted cauliflower with nutty breadcrumbs (your choice of walnuts or pecans) is a perfect cool-weather side dish.
Ingredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- Salt and pepper
- 1 slice whole-grain or gluten-free bread
- 1/2 cup walnuts or pecans
- 1/3 cup sliced sun-dried tomatoes (oil-cured or not, as you prefer)
- Finely chopped parsley, as desired
Instructions
- Cut the cauliflower into bite-sized pieces and florets. Place in a large bowl and drizzle with a small amount of olive oil. Sprinkle with salt and pepper and toss together.
- Arrange on a parchment-lined roasting pan. Roast in a 400º to 425º F oven for 15 minutes.
- Meanwhile, whirl the bread with the walnuts or pecans in a food processor or mini-prep until reduced to fine crumbs.
- Stir the cauliflower and sprinkle evenly with the crumbs. Continue to roast until the cauliflower is tender-crisp and touched with brown spots, about 10 to 15 minutes longer.
- Remove from the oven and stir in the sun-dried tomatoes (if not using oil-cured, make sure they’re nice and moist) and a little parsley.
- Serve straight from the roasting pan or transfer to a serving container, and serve at once.
See lots more plant-forward salads & sides.
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