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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 heads cauliflower, broken into pieces
¼ cup vegetable oil
1 tablespoon all-purpose seasoning (see note)
2 to 3 cups dry bread crumb
8 tablespoons butter
1 teaspoon salt
1 teaspoon cracked black pepper
STEP BY STEP INSTRUCTIONS
Preheat oven to 350 degrees.
Place cauliflower pieces in a large bowl.
Pour oil and sprinkle with seasoning of your choice.
Toss cauliflower to coat with oil and seasonings.
Place cauliflower onto a baking sheet that has been lined with aluminum foil.
Bake for 25 to 30 minutes or until the florets have begun to brown on the edges and the vegetable is fork tender.
While cauliflower is roasting, prepare the breadcrumbs by melting the butter in a large, heavy bottomed skillet over medium heat.
Add the dry breadcrumb to the pan and stir constantly until it has turned a deep golden brown and you notice a deep, nutty aroma. Much like the smell of toast.
Add salt and pepper to the breadcrumb and stir well to combine.
Remove from heat.
Pour roasted cauliflower into a large bowl and toss with the buttered breadcrumbs.
Allow to sit for 5 minutes before serving because it will be very hot!
**NOTE** I used Szeged Chicken Rub as my seasoning in this recipe.
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