This is a roasted cauliflower recipe that also includes dry breadcrumbs and cheese. I have tried a couple of roasted cauliflower recipes lately that used a thin batter and a buffalo sauce. They were okay, but the batter reminded me of PlayDoh…it cooked, but didn’t brown and it just tasted salty. I thought a breadcrumb recipe would be better, but not a standard au gratin recipe with a crumb topping. I wanted to toss the cauliflower in the crumbs. But I feared the crumbs would burn if I tossed them at the start, so I came up with the following recipe. Enjoy!
Sandy Cauliflower and Cheese
1 head Cauliflower
2 T. Olive Oil
2 cloves Fresh Garlic
1 t. Kosher Salt
1 cup Dried Bread Crumbs
4 T. Butter
4 oz Shredded Cheddar Cheese
Preheat oven to 400F. Wash and break down cauliflower into medium florets. Spin dry in a salad spinner or dry on paper towels. Toss with olive oil. Finely chop garlic or pass garlic through a press. Toss garlic and salt with cauliflower and olive oil. Roast cauliflower on a sheet pan for 20 minutes or until starting to brown on the edges.
While the cauliflower is roasting, melt butter in a 8″ non-stick skillet over medium heat. Add breadcrumbs and toss until the butter is distributed. Continue to toss occasionally until breadcrumbs are evenly toasted, about 10 minutes. Remove breadcrumbs from heat and set aside.
When the cauliflower comes out of the oven, put the florets in a large mixing bowl and add the breadcrumbs. Toss to coat evenly.
Transfer the cauliflower to a baking dish and return to the oven for 10 more minutes. Sprinkle the shredded cheese over the cauliflower and return to oven another 5 minutes or until cheese is melted. Don’t add too much cheese. Serve hot and enjoy!