Roasted Cauliflower
Jessi Jacobs
ingredients
- 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
- 1/4 cup extra-virgin olive oil
- 5 cloves garlic, roughly chopped
- 1/4 teaspoon crushed red pepper
- 2 teaspoons kosher salt
- 2 teaspoons roughly chopped fresh thyme leaves
- 1/4 to 1/2 cup breadcrumbs
- Drizzle of olive oil
- Grated Parmesan cheese
- Fresh chopped Italian Parsley
- Mix all and sprinkle over the top of the cooked cauliflower. put under the broiler until browned.
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