As I was discussing cooking methods with a chef at camp, I proclaimed my love for roasted vegetables. I’m a simple girl when it comes to vegetables and less is often more in my book – a little olive oil, a touch of salt and roasted to perfection is my ideal vegetable side dish. He told me of a cauliflower dish with herbs and panko and I needed no more convincing.
In my true meal planning fashion, I added the cauliflower to the next weeks menu immediately – it is food like this that I have no patience for waiting to try.
Another simple yet delicious vegetable – something I never need convincing on.
Herbed Cauliflower with Bread Crumbs – 4-6 servings
- 1 head cauliflower
- 3 Tbsp minced herbs (I used basil, thyme and sage)
- 2 Tbsp olive oil
- 1/2 cup whole wheat panko bread crumbs
Pre-heat oven to 375°.
Break up cauliflower into florets. Coat florets with olive oil and coat with herbs and panko.
Bake for about 20-25 minutes.