Food & Cooking Recipes Healthy Recipes Vegan Recipes Roasted Cauliflower with Herbed Breadcrumbs 3.7 (31) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This side dish goes well with fish or seared steak. Ingredients 1 head cauliflower (2 pounds), cut into florets 4 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 slices white sandwich bread 1 garlic clove, chopped 2 tablespoons finely chopped fresh parsley 2 teaspoons chopped fresh thyme leaves Grated zest and juice of 1 lemon Directions Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss cauliflower florets, with 2 tablespoons olive oil; season with salt and pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through. Meanwhile, in a food processor, combine bread and garlic; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in parsley, thyme leaves, and lemon zest. Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs. Rate it Print