Flash-Roasted Cauliflower with Tasty Crumbs
Makes 6 servings
Ingredients
2 ounces diced ham
1 garlic clove, sliced
1 cup bread crumbs (I used rye)
1/4 cup plus 2 TB olive oil
2 pounds cauliflower, trimmed and cut into largish florets
Salt, to taste
2 TB prepared mustard (I used a German variety), thinned with a little water if it’s very thick
Directions
Set the oven to 425F. In a small food processor, pulse the ham and garlic a few times, then in with the bread crumbs and pulse a few more times to combine thoroughly. Set to the side.
Heat 2 tablespoons of the oil in a medium frying pan, then add in the bread crumb mixture and fry until browned, stirring frequently, about 5 minutes. Set to the side.
Put the cauliflower into a medium mixing bowl, season with a bit of salt, and toss with the remaining 1/4 cup of the oil. Onto a baking sheet with that, spread it out evenly, and roast in the oven for about 20 minutes, until it just begins to color, turning once halfway through.
Remove from the oven and paint the exposed sides of the cauliflower with the mustard, then sprinkle over the bread crumb mixture and gently press in into the cauliflower to help it adhere. Serve immediately.
Recipe very loosely based on one from Food & Wine’s Staff Favorites cookbook
Makes 6 servings
Ingredients
2 ounces diced ham
1 garlic clove, sliced
1 cup bread crumbs (I used rye)
1/4 cup plus 2 TB olive oil
2 pounds cauliflower, trimmed and cut into largish florets
Salt, to taste
2 TB prepared mustard (I used a German variety), thinned with a little water if it’s very thick
Directions
Set the oven to 425F. In a small food processor, pulse the ham and garlic a few times, then in with the bread crumbs and pulse a few more times to combine thoroughly. Set to the side.
Heat 2 tablespoons of the oil in a medium frying pan, then add in the bread crumb mixture and fry until browned, stirring frequently, about 5 minutes. Set to the side.
Put the cauliflower into a medium mixing bowl, season with a bit of salt, and toss with the remaining 1/4 cup of the oil. Onto a baking sheet with that, spread it out evenly, and roast in the oven for about 20 minutes, until it just begins to color, turning once halfway through.
Remove from the oven and paint the exposed sides of the cauliflower with the mustard, then sprinkle over the bread crumb mixture and gently press in into the cauliflower to help it adhere. Serve immediately.
Recipe very loosely based on one from Food & Wine’s Staff Favorites cookbook