- Heat oven to 425F
- Place cauliflower florets on a rimmed baking sheet and drizzle with olive oil. Roast for 20 minutes, toss and then sprinkle with Parmesan. Roast 5 minutes more.
- Meanwhile, in a skillet, melt butter. Add the garlic cloves and saute for 20 seconds (or until fragrant but not coloured), then add the almonds and bread crumbs. Saute until golden.
- Combine the bread crumb mixture with the roasted cauliflower in a bowl and serve.
Sunday, March 31, 2013
6 cups cauliflower florets (approximately one large head or two small heads)
1 tbsp olive oil
1/2 cup finely grated Parmesan Reggiano (or Peccorino Reggiano for a lactose free version)
1/4 cup butter (or coconut, grapeseed or olive oil)
2 cloves garlic, finely chopped
2/3 cup slivered almonds
2/3 cup panko bread crumbs