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Spicy Crispy Roasted Cauliflower
These bite-sized florets can be finger food for gatherings, served as an appetizer, or added vegetables for the table.
YIELDS
4
TO
6
Ingredients
- 3/4 cup fine dried bread crumbs
- 3/4 cup freshly grated pecorino or Grana Padano, or a combination
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt
- 1 stick unsalted butter, melted
- 1 medium head cauliflower, cut into florets
- Marinara sauce, warmed for dipping
Directions
- Preheat the oven to 425 degrees F—line two baking sheets with parchment.
- Combine the bread crumbs, cheese, garlic and onion powders, and half a teaspoon of salt in a large bowl.
- Pour the melted butter into a second large bowl. Add the cauliflower and season it with half a teaspoon of salt, a division toss to coat in the butter.
- Add half the cauliflower to the crumbs and toss well to coat thoroughly. Place on one of the baking sheets. Repeat with the remaining cauliflower and crumbs. Sprinkle any remaining crumbs in the bowl on top of the florets.
- Bake the cauliflower until it’s deep golden brown and crispy, about 30 minutes. Serve it warm with the marinara for dipping. Enjoy!
Excerpted from Lidia’s From Our Family Table To Yours by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2023 Tutti a Tavola, LLC. Photographs by Armando Rafael . Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
