Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs
Cauliflower, tossed with a little olive oil, garlic, salt and pepper then roasted in the oven transforms this powerful cruciferous vegetable into a nutty, delicious side dish, especially when topped with toasted bread crumbs.
Foto: Skinnytaste
Ingredients
- 1 1 1/2 lb head of cauliflower, cut into florets (about 6 heaping cups)
- 5 - 6 cloves garlic (smashed)
- 2 tbsp olive oil
- salt and fresh cracked pepper (to taste)
- 1 tbsp olive oil
- 1 small onion (finely diced)
- 1 large clove garlic (crushed)
- 1/3 cup seasoned breadcrumbs
- 2 tbsp shredded Asiago cheese
- 1 tsp fresh thyme (or fresh herb of your choice)
Steps
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Preheat oven to 450°F.
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Place the cauliflower and garlic on a large baking sheet and toss with the oil, salt, and pepper.
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Bake until tender and browned, about 22 - 25 minutes, tossing every 6-8 minutes.
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Meanwhile, heat a medium-sized skillet over medium heat.
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Add the oil, then the onion and sauté about 3 minutes, stirring occasionally. Add the garlic and sauté until the onions become golden brown.
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Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn.
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Turn off heat and stir in the thyme. When cool, add asiago cheese.
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When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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