Cauliflower with Butter Browned Bread Crumbs

This is quite an old fashioned recipe, but it’s a nice way to serve cauliflower.  It is surprising how delicious those toasted bread crumbs taste and the cauliflower is the perfect accompaniment because of it’s sweetness.  Serve with any roasted meat dish, for example, roast beef or roast chicken.

Prep time:  10 minutes

Cooking time:  28 minutes

Servings: 4


1 medium head cauliflower-about 2 pounds, cut into bite size florets

2 cloves of garlic roughly chopped

6 tablespoons unsalted butter

1 1/4 teaspoon sea salt or kosher salt

1/2 cup fresh bread crumbs

3 tablespoons chopped fresh parsley

Freshly ground black pepper


1.  Sometimes it’s the little things that can make the difference in a dish being spectacular or so-so, like using homemade bread crumbs versus store bought.  Crumbs made from quality bread are easy to make.  Simple tear up bread, with or without the crusts, and grind it in a food precessor. One 2 ounce slice of bread makes about 1/2 cup of crumbs.  If you want moist crumbs as you do for this crispy topping, start with fresh, not stale, bread.  Stale dry bread is better for crumbs used in stuffings or as a binder because the crumbs absorb more liquid.

Seasoned Cauliflower Ready for the Oven

Cauliflower Finished Roasting

Butter Melting for Bread Crumbs

2.  Preheat oven to 400 degrees F.  Melt all the butter in a sauce pan. Take the cut up cauliflower, garlic, 1 teaspoon of salt and 2 tablespoons of the melted butter and toss together well. 

3.  Now place the cauliflower mixture on a parchment paper lined baking sheet.  Roast until the cauliflower is quite tender and the edges are starting to brown, 20-25 minutes.  Transfer the cauliflower to a serving bowl.

Bread Crumbs in Butter

Toasted Bread Crumbs With Parsley

4.  Reheat the remaining melted butter on medium heat.  Add the bread crumbs and cook, swirling the pan and tossing, until the bread crumbs are brown and crisp, it should not take more that a few minutes.  Do not walk out of the room or you will come back to burnt bread crumbs.  Take the crumbs off the heat when brown and toss in the fresh parsley and other 1/4 teaspoon of salt.  Spoon the crumbs over the cauliflower and season with pepper.  Serve warm or room temperature with lemon wedges on the side.

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