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Roasted Cauliflower with Caraway and Buttered Bread Crumbs [https://www.177milkstreet.com/recipes/roasted-cauliflower-with-caraway-and-buttered-bread-crumbs]

Roasted Cauliflower with Caraway and Buttered Bread Crumbs

By Diane UngerOctober 8, 2018

  • Makes
    8 servings
  • Cook Time
    45 minutes

Roasted at high heat, the natural sugars in cauliflower caramelize, producing rich, complex, nutty flavors. So we start by roasting florets, then toss them with herbs and grainy mustard before finishing them with buttery caraway-seasoned breadcrumbs. To keep the breadcrumbs crisp after coating the cauliflower, serve on a large platter rather than in a bowl. The cauliflower can be cut into florets and stored in zip-close bags for up to two days in advance. The breadcrumbs can be processed, toasted, cooled and stored in a zip-close bag up to one day ahead. The day of serving, roast the cauliflower, toss with the mustard-herb mixture, then coat with the crumbs.

Tip

Don't crowd all of the cauliflower onto a single baking sheet. Use two rimmed baking sheets so the florets brown nicely and do not steam. Don't stir the cauliflower as it roasts; letting it roast undisturbed allows it to caramelize more deeply.

Ingredients
  • 2

    two-pound cauliflower heads, leaves trimmed, cored and cut into 1½- to 2-inch florets

  • ⅓

    cup extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 6

    tablespoons (¾ stick) salted butter

  • 2

    cups panko breadcrumbs

  • 1

    teaspoon caraway seeds

  • ½

    teaspoon sweet smoked paprika

  • ¼

    cup whole-grain mustard

  • ¼

    cup finely chopped fresh dill

  • ¼

    cup finely chopped fresh chives

Step 1

Heat the oven to 500°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with foil.

Step 2

In a large bowl, toss the cauliflower with the oil and 2 teaspoons salt. Divide evenly between the prepared baking sheets in even layers (arrange cut sides down as much as possible); reserve the bowl. Roast until the cauliflower is well browned and a paring knife inserted into the largest piece meets no resistance, 15 to 20 minutes, switching and rotating the pans halfway through; do not stir during roasting.

Step 3

Meanwhile, in a food processor, process the panko and caraway until finely ground, about 20 seconds.

In a 12-inch nonstick skillet over medium, melt the butter. Add the panko mixture and cook, stirring, until golden, 4 to 6 minutes.

Transfer to a medium bowl, then stir in the paprika and ½ teaspoon each salt and pepper; set aside.

Step 4

Add the mustard, dill and chives to the bowl used for the cauliflower and stir to combine. When the cauliflower is done, carefully lift the long edges of each foil sheet and slide the cauliflower into the mustard mixture. Using a silicone spatula, gently toss until the florets are evenly coated. Sprinkle the crumbs over the cauliflower and gently stir to coat. Transfer to a platter and serve warm.

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