Roasted Cauliflower with Pangrattato
Roasted cauliflower is a delicious accompaniment to roasted turkey breast.
Servings: 8 people
Ingredients
- 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
Instructions
- 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.
Notes
The pangrattato can be made a few hours and stored in an airtight container. In this case, add the parsley just before sprinkling the pangrattato over the cauliflower.