Roasted Cauliflower with Herbed Breadcrumbs


This side dish goes well with fish or seared steak.


  • 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


  1. 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.

  2. 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.

  3. Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.

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