Roasted Cauliflower with Buttery Parmesan Bread Crumb Topping

By: Marge Perry & David Bonom


2 large heads of cauliflower cut into florets, about 16 cups
1/4 cup of extra virgin olive oil
3/4 teaspoon of sea salt
1/2 teaspoon of freshly ground black pepper   

For the topping:  

3 tablespoons of unsalted butter
3 garlic cloves minced
1/2 cup of panko bread crumbs
1/4 cup of grated Parmesan cheese
2 tablespoons of chopped fresh basil or parsley


  1. Preheat the oven to 450°F; place one oven rack in the lower third and one in the upper third of the oven. Lightly oil two large Circulon baking sheets.
  2. Combine the cauliflower, oil, salt, and pepper in a large bowl; toss well and place on the prepared pans. Roast 10 minutes; toss the cauliflower, rotate the pans and bake 10 minutes longer. Stir again and cook until the cauliflower is lightly browned and fork tender, about another 5-7 minutes. Remove from the oven and transfer to a serving dish.
  3. While the cauliflower cooks, prepare the topping. Melt the butter in a medium nonstick skillet over medium heat. Add the garlic and cook, stirring often, until it just begins to turn golden, 2 to 3 minutes. Stir in the bread crumbs and cook until lightly browned, about 1 1/2 to 2 minutes. Transfer to a bowl; cool 5 minutes and stir in the cheese and basil. Sprinkle mixture over cauliflower and serve.