Crispy Cauliflower with Warm Garlic Oil and Breadcrumbs
Ingredients
- 1 headcauliflower (about 6 cups florets)
- 5 tablespoonolive oil
- 4 clovesgarlic
- ¾ cuppanko breadcrumbs
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Chop 1 head cauliflower into bite-sized florets (about 6 cups).
- 02
Mince 4 cloves garlic.
- 03
Cut 1 lemon into wedges for squeezing.
Method
- 01
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- 02
Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- 03
Roast for 20 to 25 minutes, stirring halfway through, until golden and tender at the edges.
- 04
While cauliflower roasts, warm 3 tablespoons olive oil in a small skillet over medium-low heat. Add garlic and cook gently for 2 to 3 minutes, stirring often, until fragrant and light golden. Do not burn.
- 05
In a separate dry skillet over medium heat, toast panko breadcrumbs for 2 to 3 minutes, stirring constantly, until golden and fragrant. Transfer to a small bowl.
- 06
Transfer roasted cauliflower to a serving bowl. Pour warm garlic oil (including garlic pieces) over top. Sprinkle with toasted breadcrumbs and squeeze fresh lemon juice over everything. Season to taste with salt and pepper.
Spice Tips
Add red pepper flakes to the garlic oil for subtle heat, or finish with a small pinch of smoked paprika for depth. Fresh parsley or basil scattered over top adds brightness.
Leftovers keep for 2 days in an airtight container. Reheat gently in a 350°F oven to restore crispness. For a sharper finish, add a squeeze of fresh lemon juice right before serving.