"I love roasted cauliflower - but what I love even more is when it’s topped with lots of Parmesan, crispy breadcrumbs, and a zingy and spicy roasted red pepper sauce.This one begs to be made again and again."
Roasted Cauliflower with Parmesan Breadcrumbs and Spicy Roasted Red Pepper Sauce
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Prep time 15mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/3 cup roasted red peppers, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon Greek yogurt
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, To Taste
- 1/4 cup breadcrumbs
- 1/2 tablespoon garlic powder
- 2 tablespoons unsalted butter, melted
- 1 large head cauliflower, cut into steaks and florets reserved
- 2 tablespoons olive oil
- 1/2 cup shaved Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Method
Step 1
Place the roasted peppers, mustard, yogurt, and vinegar in a food processor. Blend until puréed. Season with salt & pepper to taste and blend a few times more. Pour into a serving dish and set aside.
Step 2
In a small bowl, mix breadcrumbs, garlic powder, salt & pepper, and butter. Mix with a form until well incorporated. Set aside.
Step 3
Preheat oven to 400°F and line a baking sheet with parchment paper. Rest the cauliflower steaks and florets on the baking sheet. Rub the olive oil all over the cauliflower and season with salt & pepper. Top with shaved Parmesan and bake at 400°F for 15 minutes.
Step 4
Carefully remove the baking sheet and sprinkle cauliflower with the breadcrumb mixture. Place back in the oven and bake for 15 minutes more. Remove from oven, top with parsley and serve warm with the roasted red pepper sauce.