The toasted bread crumbs can be refrigerated for up to 2 weeks.
1 large head cauliflower, cut into 1 1/2 inch florets
4 tablespoons olive oil
¼ teaspoon plus ⅛ teaspoon salt
1 ½ slices whole-wheat sandwich bread, crusts removed
2 cloves garlic, minced
Freshly ground black pepper
Preheat the oven to 375 degrees.
Toss the cauliflower with 2 tablespoons of the oil and ¼ teaspoon of salt in a mixing bowl. Transfer to a 9-by-13-inch baking dish, cover with aluminum foil and roast for 15 minutes, then remove the foil, return it to the oven and roast for 25 to 35 minutes, stirring once or twice, until the cauliflower is tender and browned.
Meanwhile, place the bread in a mini-food processor; pulse until the bread is reduced to crumbs. Spread them on a a baking sheet. Bake for about 8 minutes – alongside the cauliflower is fine – tossing once or twice, until crisped and golden brown. Cool on the baking sheet; this will yield about ½ cup.
Heat the remaining 2 tablespoons of oil in a medium skillet over medium heat. Once the oil shimmers, stir in the garlic and cook for 20 to 30 seconds, then stir in the toasted bread crumbs and cook for about a minute, until they are well coated, fragrant and further browned. Remove from the heat and stir in the remaining ⅛ teaspoon salt and a few grinds of pepper.
Toss the seasoned bread crumbs with the cauliflower just before serving.
Makes 6 Servings
Nutrition | Per serving: 140 calories, 4 g protein, 12 g carbohydrates, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 230 mg sodium, 4 g dietary fiber, 3 g sugar