Roasted Cauliflower with pangrattato is a delicious accompaniment to roasted turkey. The crispy pangrattato is a delicious combination with the slightly smoky roasted cauliflower. Other vegetables, such as broccoli and romanesco, can be roasted the same way for a colourful side dish. Try adding different herbs to your pangrattato, such as mint, basil or oregano.
Pangrattato is simply sautéed breadcrumbs. I often make breadcrumbs out of my stale bread and freeze them until ready to use. Did you know that bread is one of the most commonly wasted foods? So it’s good to find a use for those stale bits. You can make the pangrattato several hours ahead of time it you like. I prefer to cook my pangratto in the oven rather than on the stove, as it uses less olive oil.
If you’re serving roasted cauliflower with pangrattato for your Christmas in July dinner, why not cook the roasted roasted rosemary kipfler potatoes at the same time? https://atamandastable.com.au/roasted-rosemary-kipfler-potatoes/ They can cook in the same oven at the same temperature. How easy is that?
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Roasted Cauliflower with Pangrattato
- 1 large head of caulflower, washed and cut into florets
- 1 cup breadcrumbs
- 1 large lemon, zest only
- 1/2 cup Italian parsley leaves, washed and finely chopped
- 1/4 cup olive oil
- flaked sea salt and freshly ground black pepper
- Preheat the oven to 220°C (200°C fan-forced) and line a baking tray with paper.
- Arrange cauliflower florets on the tray, evenly spread out and roast until the florets start to blacken, about 45 minutes. The caulflowerr will be soft when pireced with a knife.
- Sprinkle with pangrattato and serve immediately.
Pangrattato with lemon and parsley
- Preheat the oven to 180°C ( 160°C fan-forced). Line a shallow baking with paper.
- Toss the breadcrumbs with olive oil, lemon zest and season to taste.
- Bake for 10 minutes until the breadcrumbs are golden.
- Toss with the parsely and sprinkle on top of the cauliflower.