Cooked cauliflower florets are coated in melted butter and topped with dried breadcrumbs. In my opinion, a far tastier — and healthier — snack than potato chips.
Technique tip: To get an even better color on your cauliflower, pre-heat the baking tray with the oil in it and put the cauliflower on to the hot tray.
Swap option: You can make this dish with a variety of veggies. Try other cruciferous or root vegetables and firm fleshed squash.
- 1 tablespoon olive oil
- 1 head cauliflower, (about 1¼ pounds) divided into florets
- 3½ ounces unsalted butter
- 1¾ ounces stale sourdough bread
- A handful finely chopped flat leaf parsley
- 1 red chile, diced
- 1 teaspoon ground sumac (optional)
1. Preheat the oven to 400°F. Brush a large baking tray with the olive oil, spread out the cauliflower florets and roast for about 30 minutes until they are cooked through and starting to color at the edges.
2. Meanwhile, to make the brown butter, heat the butter in a frying pan and let it sizzle until it starts smelling sweet and nutty. Take the pan off the heat as soon as you smell it and it turns a deep golden color, pour the contents into a cold bowl and set aside.
3. To make the sourdough crumbs, blitz the bread in a blender or food processor and, if necessary, spread out on a baking tray and place in the bottom of the oven for a few minutes to dry. Then mix with the parsley, chile and sumac, if using.
4. Dip the cauliflower florets first into the brown butter, then into the sourdough crumbs.