Roasted Cauliflower

Directions

1. 1
   Preheat oven to 425F Discard the outer leaves of the cauliflower and remove the florets from the base.
2. 2
   Cut the florets into medium-size pieces.
3. 3
   Bring a pot of water to a boil.
4. 4
   Add the florets and turn off the heat.
5. 5
   Let the cauliflower stand in the water 2 minutes.
6. 6
   Drain.
7. 7
   Add the cauliflower to a bowl and add half of the olive oil.
8. 8
   Toss well.
9. 9
   Line a baking sheet with foil or parchment paper.
10. 10
    Arrange the caulifower on the sheet in one layer.
11. 11
    Roast for 7 minutes.
12. 12
    Meanwhile combine the remaining olive oil, salt and pepper to taste, panko or bread crumbs, almonds, cheese, parsley and oregano in a small bowl.
13. 13
    Sprinkle the breadcrumb mixture over the roasted cauliflower and continue to roast for another 10 minutes until cauliflower and crumbs are lightly browned.
14. 14
    Note: If the crumbs will not completely adhere to the caulifower, scrape the contents of the pan into a serving dish, sprinkling the crumbs on top of the cauliflower.