My love affair with panko continued, and possibly even escalated, during Hurricane Sandy. While we hunkered down and prepared to be stuck indoors for awhile (we were fine, thankfully), I started to cook the food in the fridge and decided to be a little creative since I had the time. It was such a good idea!
One of my favorite ways to eat cauliflower is roasted, so in an attempt to spruce up an old classic I tossed it in some panko, herbs, and cauliflower. Roasting made the panko crispy and almost gave it a hint of “fried” without the guilt. It was so good that Alex and I polished off an entire head of cauliflower and this dish is being added to our Thanksgiving table.
roasted cauliflower with panko
1 head of cauliflower
4 tablespoons olive oil
1/2 cup panko breadcrumbs
3 tablespoons dried parsley
1 teaspoon dried basil
1/2 teaspoon crushed red chili pepper
1/4 teaspoon salt
1/8 teaspoon ground pepper
Preheat the oven to 350 degrees. Use a knife to remove the leaves around the head of cauliflower and cut it into large florets chunks. Place the florets in a large mixing bowl and drizzle them with the olive oil. Add the remaining ingredients and toss them together until the herbs and panko are sticking to the cauliflower and everything’s coated with oil. Spread the cauliflower evenly on baking sheet and roast in the oven for 45 minutes until fork tender and browned.