Roasted Cauliflower With Lemon Pepper Crunch (Printable Version)
Golden cauliflower florets roasted until tender, topped with crispy lemon-pepper breadcrumbs for extra zest and crunch.
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower, cut into florets (about 1.5 lb)
02 - 2 tablespoons olive oil
→ Lemon Pepper Crunch
03 - 1 cup fresh breadcrumbs (from about 2 slices rustic bread)
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - Zest of 1 lemon
07 - 1 teaspoon freshly ground black pepper
08 - 1/2 teaspoon sea salt
09 - 2 tablespoons finely chopped fresh parsley
→ To Finish
10 - 1 tablespoon lemon juice
11 - Extra lemon zest and parsley, for garnish (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with 2 tablespoons olive oil and a pinch of salt. Spread evenly on the prepared baking sheet.
03 - Roast the cauliflower for 25–30 minutes, turning once halfway through, until golden and tender.
04 - While the cauliflower roasts, prepare the lemon pepper crunch. In a skillet over medium heat, melt the butter with 1 tablespoon olive oil. Add the breadcrumbs and cook, stirring often, until golden brown and crisp, 3–4 minutes.
05 - Remove the skillet from heat. Stir in the lemon zest, black pepper, sea salt, and chopped parsley.
06 - When the cauliflower is done, transfer to a serving platter. Drizzle with lemon juice, then sprinkle generously with the lemon pepper crunch. Garnish with extra lemon zest and parsley if desired. Serve immediately.
# Expert Advice:
01 -
- The crunchy lemon pepper topping is so good you will want to put it on everything from pasta to roasted carrots.
- It transforms basic cauliflower into something that feels special enough for guests but easy enough for a weeknight.
02 -
- Do not walk away from the breadcrumbs in the skillet because they go from perfectly golden to burnt in what feels like ten seconds.
- Letting the cauliflower sit too long after roasting before adding the topping makes it steam and lose that beautiful crunch factor.
03 -
- Dry the cauliflower florets thoroughly with a clean towel after washing because excess moisture is the enemy of caramelization.
- Do not crowd the baking sheet since the florets need space and hot air circulation to roast instead of steam.