Roasted Cauliflower with Spicy Bread Crumbs
1 large cauliflower (about 2 lbs.) trimmed and cut into bite-size florets
1/4 cup MOOC Extra Virgin Olive Oil MOOC Sea Salt
1/4 cup plain dry bread crumbs 1 small garlic clove, finely chopped
Pinch of crushed red pepper flakes 2 TBSP finely chopped fresh parsley
Preheat oven to 425.
On a large baking sheet, toss the cauliflower with 3 TBSP of MOOC Extra Virgin Olive Oil.
Add MOOC Sea Salt to taste.
Roast, turning the cauliflower twice, for 20 or 30 minutes, until nicely browned.
Meanwhile, heat the remaining 1 TBSP of Olive Oil in a small skillet. Add bread crumbs, garlic, a pinch of sea salt, and the red pepper flakes. Cook, stirring often, until the crumbs are crisp and browned, 4 to 5 minutes.
Remove from heat.
Sprinkle the cauliflower with the crumbs* and parsley and toss well.
*You will find that the crumbs complement many other vegetables. Try them on roasted sliced peppers or cooked green beans or broccoli. You can also toss the cauliflower and crumbs with pasta and some of the pasta cooking water to make a sauce.