Roasted Cauliflower

By on September 20, 2019

Cauliflower Revisited

Now that we’ve all seen cauliflower used in recipes from pizza to Parmesan Infused, how about a really simple baked recipe that raises cauliflower to a new and flavorful level and it’s as easy as pie. Thanks to my friend, Shirley Barr, for the inspiration.

Makes 2 to 4 servings

1 head cauliflower, broken into bite-sized pieces

3 large eggs, whisked

1 teaspoon Lawry’s seasoned salt

2 large limes, grated zest and juice of

1 /2 teaspoon black pepper, freshly ground

1/4 cup brown sugar

½ teaspoon Kosher salt

2 cups Italian style breadcrumbs

Preheat the oven to 425 degrees.  Sprinkle a baking sheet with cooking spray or line it with foil.

Combine in a large mixing bowl the cauliflower, seasoned salt, lime zest and juice, pepper, brown sugar and salt.  Stir in whisked eggs then toss in breadcrumbs.

Arrange on a baking sheet and bake until brown, about 15-20 minutes.  Serve hot with or without condiments.  Ranch Dressing or Barbecue sauce. Yum!

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”