I hate cauliflower. Or I used to. I think it's because about five years ago, I made a huge batch of cauliflower mash & bolognese for a weekday freezer meal, and then took 6 months to finish the lot. But even before that, I just never quite gave it a place on the vegetable totem pole. Everything has changed with this recipe.
This recipe was born out of convenience. I bought two heads of cauliflower because they were on sale, and decided I wanted to try to roast them. I couldn't find anything that was simple and easy, so I made up my own (see below). This is a dish for the cauliflower hater, comfort food at it's finest, it is a three ingredient-buttery-crunchy-miracle of a vegetable dish. I have been so enamored with this that I went out and bought two more heads of cauliflower today just to make it again.
Roasted Cauliflower with Panko Breadcrumbs
One head of Cauliflower (Large)
Panko Bread Crumbs
EVOO / Garlic EVOO
Salt & Pepper
Preheat oven to 200C. Break down the Cauliflower into slightly smaller than bite-size chunks. Definitely keep all the little bits that fall off too because those will crunch up really well in the oven. Throw it into 1-2 large ziplock / freezer bag(s). Give each bag 3-4 good glugs of EVOO, large pinch of sea salt flakes, good grind of pepper. Shake for your life. Open it and add in the panko crumbs - gauge with your eyes and good conscience. Shake again.
Pour it out onto a foil-lined, rimmed baking sheet. Spread into one even layer - I then give it one small drizzle of garlic EVOO.
Bake for 30 mins or until golden brown. Eat it all.