This side dish goes well with fish or seared steak.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

31 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
Fabulous recipe. More subtle that breaded cauliflower made with egg batter. Delicate flavor blend of lemon, thyme, garlic, and parsley. I had to cook the cauliflower longer, had to double the cooking time. Maybe my florets were too large, or maybe it's my oven. Anyway, DELICIOUS!