Roasted Cauliflower with Garlic & Breadcrumbs

Jessica Dayon


Roasted vegetables are so flavorful and delicious. This is my families' favorite roasted cauliflower recipe. The breadcrumbs add such a nice crunch and the garlic makes it even more delicious.

I use oil because of soy and dairy allergies in my family, but this recipe is equally delicious if you use butter when you brown the breadcrumbs instead of oil.

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★★★★★ 1 vote
10 Min
30 Min


head of cauliflower, chopped
cloves of garlic, diced
2-3 Tbsp
olive or canola oil, divided
kaiser roll, or an equivalent amount of italian/french bread
salt and pepper
1 Tbsp
dried parsley flakes


1Spread the chopped cauliflower out on a sheet pan. Sprinkle the garlic over the top. Drizzle with 1-2 tablespoons oil and the mix with your hands to combine. Sprinkle with salt & pepper. Bake at 350F for about 30 minutes, or until the cauliflower is tender.

2Meanwhile, pulse the kaiser roll in the food processor until it turns to crumbs or break the roll up with your hands until it turns to crumbs. Add the crumbs to a pan drizzle with about 1 tablespoon oil. Sprinkle with salt and pepper. Brown the crumbs over medium heat. Then stir in the parsley.

3When the cauliflower is finished in the oven, sprinkle the breadcrumb mixture over the top and then serve.

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