Roasting cauliflower with oil, garlic, and breadcrumbs brings out tons of toasty flavor in this superhero veggie.
|Serving size:||1 cup|
|Prep time:||10 minutes|
|Cook time:||35 minutes|
|Total time:||45 minutes|
Paper towels or dish towel
Eat as a simple side with baked chicken breast or combine with whole wheat pasta, mushrooms, and low-fat shredded cheese for a quick pasta dish.
1 head cauliflower (about 6 cups)
2 ½ tablespoons oil, vegetable or canola
½ cup bread crumbs
1/4 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons garlic powder
- Before you begin wash your hands, surfaces, utensils and vegetables.
- Pre-heat oven to 425° F
- Dry off cauliflower head with a clean dish towel or paper towels.
- Cut cauliflower into florets or small bunches.
- Mix cauliflower and oil in a medium bowl.
- Sprinkle breadcrumbs, salt, pepper, and garlic powder in the cauliflower. Stir until combined.
- Spray baking sheet with cooking spray. Lay cauliflower out in a single layer.
- Bake for 15 minutes, stir, and return to the oven. Bake for 20 additional minutes or until tender, stirring once.
- Chop the whole head of cauliflower at one time. Pack extra cauliflower florets in snack sized containers for lunches.
- To makes your own bread crumbs, preheat oven to 300° F. Put two slices of bread on a cookie sheet. Bake the bread until it crumbles easily (about 15-20 minutes). Seal the bread slices in a plastic bag and crush the bread. Store leftover bread crumbs in an airtight container in the freezer.