Cook fresh breadcrumbs in brown butter until toasted and sprinkle them all over garlicky roasted cauliflower.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 |
Ingredients
- 6 tablespoons unsalted butter
- 1 medium head cauliflower, cut into bite-size florets (about 2 pounds)
- 2 cloves garlic, roughly chopped
- Kosher salt and freshly ground black pepper
- 1/3 cup fresh breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 450 degrees F.
- Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl.
- Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 229 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 46 mg |
| Sodium | 421 mg |