Roasted Cauliflower with Panko

My mom used to make cauliflower that was served in hot milk with melting butter and plenty of pepper – and I loved it. I have always loved vegetables of all kinds, although it took me a few years to accept cooked carrots. Cauliflower is one of my favorites because it is so versatile.

Roasting brings out the sweetness of almost any vegetable because it caramelizes the natural sugars in it. The flavors aren’t diluted by water (even steaming involves water and evaporation of flavor) and the texture is tender but not mushy. The Panko add a nice crunch while the Parmesan adds a little zing. You could also use bleu cheese instead of Parmesan. My family won’t eat bleu cheese so I only use it for my portion.

Start with an organic, firm head of cauliflower with no brown spots. Don’t separate the florets, just slice the whole thing thinly.

Place the sliced cauliflower in a 13x 9 inch pan that has been rubbed with cut garlic and then olive oil. I like to use a glass pan for this. Drizzle with olive oil. Bake it at 375F until it begins to get golden at the edges and is tender.

Mix:

• 1 1/2 cups of Panko crumbs
• 1/2 cup Parmesan
• Pinch of salt and pepper

Sprinkle over the cauliflower and put back into the oven.

Bake for another 5 to 7 minutes, or until crumbs begin to brown. Remove and serve.

Absolutely simple, delicious, and a bit different. Because of the textures involved this goes great with fish add a little lemon zest to the crumbs) or roast chicken.

images:Marye Audet