Roasted Cauliflower with Hot Cherry Peppers and Bread Crumbs

Name: Roasted Cauliflower with Hot Cherry Peppers and Bread Crumbs
Yield: Serves 4 to 6
Ingredients: 1 large head cauliflower, cored and cut into large florets; 2 tablespoons olive oil; 2 teaspoons salt; 1/2 cup finely sliced hot cherry peppers (stems and seeds removed); 2 tablespoons pickling juice from the hot cherry peppers; 2 tablespoons chopped fresh parsley; Salt; 1/2 cup crushed Garlic Croutons (page 119) or store-bought croutons

January 24, 2012

If prepared with a bit of inspiration, cauliflower can taste complex and flavorful. As with all recipes, the simpler the preparation, the more important attention to detail becomes, and with this dish, it’s all about the high-heat roasting. Don’t be afraid of a few burned edges. Cauliflower is low in sugar, so roast it hot and fast so that it browns well but keeps some of its wonderful crunchy texture. Make sure you don’t overcrowd the roasting pan, as this will cause the vegetable to steam instead of roast. You’ll love this alongside our Bouillabaisse Balls (page 23).

Recipe notes

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