Add a flavorful finishing touch to Roasted Cauliflower with this homemade crouton recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."
Preheat oven to 375 degrees.
Tear bread into bite-size pieces and place in a large bowl. Add garlic and oregano. Drizzle with olive oil and season with salt; toss to combine.
Place croutons on a large rimmed baking sheet; bake for 20 minutes. Stir and continue to bake until croutons are golden brown and crunchy, stirring every 5 minutes, about 35 minutes total.