Roasted Cauliflower with Breadcrumbs

Place cauliflower florets on a baking sheet or large casserole dish and fill with water until the baking sheet/dish bottom is just covered, maybe ½ cup to ¾ cup depending on the size of baking sheet/dish used.

Cook at 450 degrees for 15 minutes.

In a small bowl, mix breadcrumbs and ¼ cup of olive oil. Mix with a fork until crumbs are lightly clumping together. Add a bit more olive oil if necessary. Set aside.

In a small bowl, mix remaining 3 tablespoons olive oil with green spices being used. Set aside.

Remove cauliflower from the oven and drain off water. Toss cauliflower with the seasoned olive oil mixture and return to the oven for 10 more minutes or until a fork pierces the florets easily. When done to your liking, remove, toss with breadcrumbs, and serve.

We love this with fish, steak or by itself. I also like it on Thanksgiving, but oven space for this dish is a challenge that day.

Just a note: I prefer light olive oil for this or any time, actually. I personally don’t like the taste of virgin (unless it’s also light) or regular olive oil. It’s too overwhelming for me.