How to Make Roasted Cauliflower With a Roquefort Crust

Step-by-Step Guide

1. 1

   Step 1: Preheat the oven to 400 °F (204 °C).

   Drizzle olive oil over cauliflower, sprinkle with salt and pepper, and transfer to oven.
   
   Roast for about 30 minutes, until cauliflower begins to brown. , Transfer bread to food processor fitted with steel blade and process to make finely chopped, fresh bread crumbs. ,, Don't worry if some of the crumbles fall onto the pan
   - they will toast and be absolutely delicious.
   
   Return cauliflower to oven and continue roasting for 5 to 10 minutes longer, until bread crumbs on cauliflower have browned.
   
   Remove cauliflower from oven and transfer to a serving dish. , Use a sharp chef's knife to slice cauliflower into wedges, as if cutting a cake.
   
   Sprinkle any bread crumbs that slide or fall off over the cauliflower.
   
   Serve warm or at room temperature.
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   Step 2: Place cauliflower in small baking pan.

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   Step 3: Cut baguette into 1/2-inch slices and then cut the slices into quarters.

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   Step 4: Combine bread crumbs

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   Step 5: Roquefort and tarragon in small bowl

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   Step 6: mixing with fork or your fingers until the texture is uniform.

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   Step 7: When cauliflower begins to brown

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   Step 8: remove pan from oven

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   Step 9: using your hands

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    Step 10: pat Roquefort-seasoned bread crumbs onto it to encase it.

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    Step 11: Serve.

Detailed Guide

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