Cauliflower in cheesy breadcrumbs
Item 1 of 1
- Side
- 4
- 50 minutes
Colin McGurran's cauliflower roasted in cheesy breadcrumbs recipe makes a great accompaniment to a Sunday roast or pasta bake. Kids and adults alike will adore its simplicity.
First published in 2015
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Ingredients
Metric
Imperial
- 1 cauliflower, broken into florets
- 1 garlic clove, peeled and crushed
- 30g of Parmesan
- 120g of breadcrumbs
- 2 tbsp of flat-leaf parsley, chopped
- 1 tsp thyme, dried
- 2 tsp dried oregano
- 2 tbsp of olive oil
- 1 tbsp of vegetable oil
- 1 pinch of salt
SAVE RECIPE
Method
1
Preheat the oven to 190°C/gas mark 5
2
Mix the salt, garlic, vegetable oil and cauliflower florets in a large bowl, mixing well with your hands to coat the cauliflower
- 1 pinch of salt
- 1 garlic clove, peeled and crushed
- 1 tbsp of vegetable oil
- 1 cauliflower, broken into florets
3
Spread the florets out onto a baking tray and bake in the oven for 20 - 25 minutes, until lightly browned and tender
4
While the cauliflower is cooking, combine the remaining ingredients in a bowl and mix well
- 30g of Parmesan
- 120g of breadcrumbs
- 2 tbsp of flat-leaf parsley, chopped
- 1 tsp thyme
- 2 tsp dried oregano
- 2 tbsp of olive oil
5
Remove the cauliflower florets and combine them with the Parmesan crumb. Mix well then return to the baking tray with any excess crumb. Set aside and increase the oven temperature to 220°C/gas mark 7
6
Once hot, place the cauliflower in the oven for 5 minutes so the crumb can crisp up. Serve immediately
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