Recipes

Roasted Cauliflower with Caper Garlic Crunch

Add this crispy crunchy combo to simply roasted cauliflower and feast with your eyes, then your palate as well.

By Chef Laura Briscoe

November 25, 2024

Roasted Cauliflower with Caper Garlic Over the Top Crunch

Who doesn't love cauliflower, the "new bad boy" of carb elimination? Seriously, this veggie is so popular given its versatility. Cauliflower rice? No problem. But florets in multiple colors are the definition of eating with your eyes first. Add this crispy crunchy Sunflower Crunch combo to simply roasted cauliflower and feast with your palate as well.

Roasted Cauliflower with Caper Garlic Crunch

By Chef Laura Briscoe

Prep time:15 minutes

Cook Time:20 minutes

Servings:Serves 2 as a main or 4 as a side

Ingredients

1 pound tri colored cauliflower florets
1 1/2 Tablespoons of extra virgin olive oil
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
1 large clove garlic, peeled
1 Tablespoon capers, drained and patted dry
1/2 cup panko break crumbs (gluten free substitute as needed)
2 Tablespoons Over the Top, Original or Italian

Instructions

Preheat oven at 400 degrees Conventional oven or 375 Convection
Massage the cauliflower with olive oil and salt and mix together. Break down any large pieces - they should be bite sized
Place on a baking sheet line with parchment paper. Roast for 17 minutes
While caulflower is roasting, place panko in a large bowl
Pour olive oil in a small saucepan with the clove of garlic. Bring up to heat and simmer.
Once garlic is golden and oil is infused, remove the garlic from the pan
Add capers to same pan and allow to "fry" in olive oil for a few minutes or until crisp
To same pan, add the panko. Toast over medium heat for one minute
Reduce heat and Over the Top blend. Combine well.
Place roasted cauliflower in a large bowl and toss with 3/4 of the Over the Top Caper blend.
Place in a serving bowl and finish with reserved 1/4 of blend and serve

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