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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.

Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs

5 from 5 votes
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.
Total Time: 30 minutes
Yield: 6 servings
Course: Side Dish
Cuisine: American

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)

For the topping:

  • 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)

Instructions

  • Preheat oven to 450°F.
  • Place the cauliflower and garlic on a large baking sheet and toss with the oil, salt, and pepper.
  • Bake until tender and browned, about 22 - 25 minutes, tossing every 6-8 minutes.
  • Meanwhile, heat a medium-sized skillet over medium heat.
  • Add the oil, then the onion and sauté about 3 minutes, stirring occasionally.  Add the garlic and sauté until the onions become golden brown.
  • 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.
  • Turn off heat and stir in the thyme. When cool, add asiago cheese.
  • When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.

Nutrition

Serving: 1cup, Calories: 130kcal, Carbohydrates: 11.5g, Protein: 5g, Fat: 7.5g, Sodium: 191mg, Fiber: 3g, Sugar: 0.5g
- WW Points: 3