I love when mistakes work out really well...
The other night, while Jordan was cooking the main meal, i was put in charge of vegetables. I'd seen a recipe (another martha recipe...) for pasta with roasted cauliflower earlier in the week and it had kinda stuck in my head. I'd suggested it for dinner, but we both decided it sounded a little bland, so we picked something else instead, but decided to roast the cauliflower as a side.
So you already know we cook in a teeny, tiny, cramped kitchen, but on this particular night, we were also juggling 6 loads of laundry... and therefore, trying to time dinner just right to be able to move the laundry over to the dryer in time to be able to let it dry all the way before they locked up the laundry room. (oh, did you think we had our own washer/dryer? hahahahaha)
Why am i telling you the boring details of our day-to-day domestic life? because hopefully you can see where this is going... not enough space, not enough time, too much pressure... it leads to mistakes...
So i get the cauliflower all ready - salt, pepper, onions, garlic all on the baking sheet and into the oven.
and just as its time to run downstairs to change that laundry over, i think, let me mix the cauliflower around once... and i open the oven and realize, i never put the olive oil on it!
but i figured i'd try to salvage it so i poured some oil over it, tossed it all around and put it back in the oven.
and it worked.
not only did it work, but the next night, i tried to make it again, only this time without the mistake, and lest you think I'm making this story up to make myself sound like i've made something new thats really just totally basic, i'll have you know, from now on, i'm using method #1 - mistake style.
Roasted Cauliflower with Breadcrumbs
courtesy of me
~ 2 large slices semi-stale bread (I had made bread in the breadmaker earlier in the week and 2 thick pieces of that worked really really well)
1 head cauliflower, rinsed and cut into florets
1 red onion, cut in slices
4 - 5 cloves garlic, slightly smashed and cut in half
2 tbsp olive oil
Preheat oven to 300°
Tear bread into small pieces and then, using a food processor or minichopper, process until you have crumbs.
Spread on a foil-covered baking sheet and toast ~ 15 mins, tossing frequently. When done, crumbs will be crunchy and smell, well, toasty. Set aside.
Turn oven up to 475°
Toss cauliflower, onion & garlic on foil covered baking sheet (feel free to use the same one from above)
Salt & Pepper according to your personal taste.
Place in the oven for ~ 8 minutes.
Carefully pull the sheet out of the oven, toss cauliflower/onion/garlic to ensure no pieces are stuck to the sheet & drizzle about 2 tbsp olive oil over the top.
Toss again and return to the oven.
Roast for another ~15 minutes, tossing once.
While still hot, transfer to individual plates and sprinkle generously with bread crumbs.