You know the saying “if cauliflower can become pizza, you, my friend can do anything”. Well, these words are really motivational, but when it comes just to cauliflower, you can indeed transform it from pizza crust to rice in just a second. Pretty cool, huh?
This particular spicy cauliflower with breadcrumbs and fresh garlic is an easy recipe to make and absolutely delicious, but there are some few tips to follow for the dish to be from ok to wow.
First things first: roast the cauliflower on a single layer in the baking tray, if you have more to roast or the tray is too small, do it in batches, but don’t overcrowd the baking tray. As it cooks, cauliflower, as any vegetable, gives off moisture, and when roasted too close together, the result is something soggy which will spoil the whole dish. Give the florets a good oil coating, be it olive oil, or any other type of fat you decide to use.
And the last tip, but not the least, roast it on a higher temperature. Vegetables, in general, need a roasting temperature between 200C-230C in order to achieve a crisp and caramelized exterior, being cooked through on the interior at the same time.
All the ingredients complement so good this recipe, that you’ll find it a bit hard to stop eating directly from the pan and with both hands. The fresh garlic is less spicy and strong than the dry one, which makes more room for the other flavors to come out. And by the way, when you do find fresh garlic in the local market, don’t discard the green parts, it brings a great addition to your dish.
Adding the breadcrumbs on top of the dish brings it to the next level in my opinion, as I like when food has texture a bit of crunchiness.
I’ll leave you now with the recipe, and drop me a comment if you try it and let me know how you liked it!
Spicy Cauliflower With Breadcrumbs & Fresh Garlic
This particular spicy cauliflower with breadcrumbs and fresh garlic is an easy recipe to make and absolutely delicious.
- 1 head cauliflower, cut into small florets
- 2-3 bread slices (I used a baguette)
- 3-4 small fresh garlic spears
- 4 tbsp olive oil
- 1/2 tsp chili flakes
- 1/2 tsp ground fennel
- 2 tbsp tomato puree
- parsley to garnish
Preheat the oven to 220C .
In a big bowl, season the cauliflower florets with 3 tbsp of olive oil and the spices. Toss well and transfer it into a baking tray. Roast the cauliflower for about 30-35 min, or until it gets golden brown and the edges start to look a bit charred.
In the meantime, in a cast iron pan, toast the bread cut in small bites, until it gets crunchy on the inside and golden brown on the outside. Remove the breadcrumbs and prepare the pan for cooking the fresh garlic.
Saute the garlic in the remaining olive oil until it gets translucent, for 1 minute, being careful not to burn it. Add the tomato puree and the fresh roasted cauliflower and cook for another 5 minute on medium heat, until all the flavors are absorbed and well mixed.
Add the breadcrumbs and serve with fresh parsley on top.