Sunday, March 11, 2012

Golden Cauliflower Bake

Susan In The Boonies posted a recipe for Roasted Broccoli that looks wonderful - paying it forward, I am going to share a veggie side dish of my own.

Golden Cauliflower Bake

I have made it per the recipe and made minor modifications - I will note the modifications to the side.

Cooking spray
1/2 cup olive oil
1 cup Italian flavored bread crumbs (I used Panko crumbs this week and like them best)
1 tsp garlic powder
1/4 tsp salt
1/4tsp black pepper
2 (10 oz) packages of frozen cauliflower florets (note - I have made this with fresh, steamed cauliflower and a large bag of frozen. Personally, I liked the frozen because it was one less step, and there was no difference that I could tell in the taste.)

Preheat oven to 400. Coat 8" square baking dish with cooking spray (I have used a variety of sizes of dish, whatever works, so that the cauliflower is all together, touching). In another small bowl, blend bread crumbs, garlic powder, salt and pepper.

Dip each cauliflower floret in oil, then in bread crumb mixture (note - the first few times I did in oil. The other night I put the cauliflower in a larger bowl and drizzled the olive oil, kind of tossed it to coat, then tossed the pieces a few at a time in the crumbs. That was easier.), then place the breaded florets in the prepared cooking dish. Coat the florets with cooking spray (I did not do this, they are already drizzled with oil. When they were done with the baking time I stuck the pan under the broiler and toasted up the top a bit.)

Bake20-25 minutes, until golden.


  1. This looks very similar! The more you expose them to heat/the less you crowd them, the more they get that lovely caramelization going. Although, I imagine the broiler handles that part for you. If they are crowded in a dish, they'd be more likely to steam. On a baking sheet/jelly roll pan, spread out and given some elbow room, they'll get a bit of crisp.

  2. This doesn't crisp like a roasted vegetable, they are baked and softer, with more of a "crisp" on top.

  3. I made something similiar to this the other night. I loved it! Tonight I'm trying roasted cabbage. Got the recipe off of pinterest.



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