Roasted Cauliflower with Crumbs
I recently read Mark Twain’s novel “The Tragedy of Puddin’head Wilson,” a story about what happens after two babies are switched and their real identities are lost almost forever.
In addition to being a good read, filled with humor and irony, this book also includes a character who keeps a diary where he writes wise sayings.
I always wondered where this famous Twain quote came from: “Cauliflower is nothing but cabbage with a college education.” Now I know.
I recommend the book. Also recommend this cauliflower dish, which is so easy to prepare you don’t need a college eduction to make it.
Roasted Cauliflower with Crumbs
3/4 cup Panko
1 large clove garlic, finely chopped
2 tablespoons chopped fresh dill
1/4 cup olive oil
2 teaspoons Dijon mustard
1 large head cauliflower, cut into florets
Preheat the oven to 425 degrees. Mix the Panko, garlic and dill together and set aside. In a large bowl, mix the olive oil and mustard together until thoroughly blended. Place the cauliflower in the mustard-oil bowl and toss to coat the pieces on all sides. Place the coated pieces on a baking sheet. Scatter the Panko over the pieces and toss to coat the pieces lightly. Roast for about 15 minutes or until crispy and tender, turning the pieces once or twice. Most of the crumbs will separate from the cauliflower. Place the cauliflower in a serving dish, scatter the crumbs on top.
Makes 6 servings