Ingredients Jump to Instructions ↓

  1. 1 small (4 cups) head of cauliflower , cut into small florets 3 tablespoon(s) extra virgin olive oil 1 small lemon , halved 1/2 teaspoon(s) kosher salt 1/2 teaspoon(s) freshly ground pepper 1/3 cup(s) plain dry breadcrumbs 1/4 cup(s) grated Parmesan cheese 1/4 cup(s) golden raisins 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat oven to 425 degrees F. Toss cauliflower in a medium-size roasting pan with 1/2 tablespoon of the oil, then squeeze juice from lemon halves over florets. Season with salt and pepper. Roast 20 minutes, or until lightly browned and just tender. Remove from oven and cool. While cauliflower cools, in a small bowl, combine breadcrumbs, Parmesan, raisins, parsley, and 1 1/2 tablespoons of the remaining oil, until evenly moistened. Transfer cauliflower to a food-storage bag, cover crumb mixture, and refrigerate both up to 2 days. To serve, heat oven to 425 degrees F. Place cauliflower in a small baking dish in a single layer; sprinkle top with crumb mixture and drizzle with remaining 1 tablespoon oil. Bake 15 minutes, or until crumbs are crisp and cauliflower is hot.


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