Whole Roasted Cauliflower withe Herbed Bread Crumbs When you roast cauliflower whole, it deepens in flavor and becomes crispy and tender at the same time. Whole roasting elevates the brassica to main-course status-you won't miss the meat in this hearty preparation. Herbed bread crumbs give the cauliflower a crunchy texture boost. Take care when you add the bread crumbs to the cauliflower, as both the pan and the cauliflower will be very hot. It's fine if some of the bread-crumb mixture falls to the bottom of the pan; simply spoon it on top of the cauliflower as you serve it.
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1 head cauliflower (2 to 2 1/2 pounds), stem removed but florets kept Intact 
5 tablespoons olive oil 
Salt and freshly ground black pepper 
3/4 cup panko bread crumbs 
I tablespoon chopped fresh thyme 
1/2 lemon 


  1. Preheat the oven to 425°F. 
    Drizzle the whole cauliflower with 2 tablespoons of the oil and a sprinkle of salt and pepper. Place the cauliflower in a cast-iron fry pan, cover with aluminum foil, and bake for 30 minutes. Remove the foil and bake for another 50 minutes, or until cauliflower is fork-tender. 
  2. While the cauliflower is roasting, in a medium bowl, mix together the remaining 3 tablespoons oil, the panko, and thyme and season with salt and pepper. Carefully remove the cauliflower from the oven and sprinkle with the bread-crumb mixture. Using a spatula, gently press the bread crumbs into the cauliflower. Return to the oven and roast for another 10 minutes, or until the bread crumbs are golden. Remove from the oven and let cool slightly. Squeeze the lemon over the cauliflower and carefully remove it from the pan, scooping up extra bread crumbs from the bottom. Taste and add more salt and pepper if needed. Slice and serve.