Roasted Cauliflower with Bread Crumbs

Cauliflower is a divisive vegetable; it has ardent admirers and devout haters. I think a good cauliflower dish is highly dependent on getting the texture right. Vegetables like potatoes are more forgiving, but a mushy cauliflower is almost inedible, in my opinion. It tastes and smells very differently from a crunchy crisp floret of cauliflower. So for me cauliflower should be crisped, steamed soggy cauliflower is a big no-no.

This recipe was inspired by a posting on Huffington Post.
http://www.food52.com/recipes/7015_roasted_cauliflower_with_gremolata_bread_crumbs


Mix the following together and throw in a 425 degree oven. Bake till the cauliflower looks roasted and brown. It should take around 20 minutes.

1 cauliflower head cut into florets
1 tbspn olive oil
Salt
Black pepper

Meanwhile in a small pan take the following:

1 tspn olive oil
½ cup panko bread crumbs
1 clove of garlic finely chopped
Red pepper flakes
Salt

Roast till bread crumbs are light brown.
When the cauliflower is done, just add the bread mixture and add the zest of ½ lemon. You could also add some parmesan cheese, but it is strictly optional. Garnish with parsley leaves.