Wednesday, November 6, 2013

Roasted Cauliflower and Broccoli with Cranberries & Garlic Bread Crumbs


I fell in love with roasted cauliflower years ago and it has become a go to dish.  Most often I use this  roasted cauliflower & garlic recipe and roast until the cauliflower is deeply caramelized. Truth be told, sometimes this version never makes it to a serving platter.  My husband I eat the entire batch straight from the roasting pan...it is just that good!  Today I thought I would mix it up a bit...sweetening with dried cranberries, adding some tang with balsamic vinegar and finishing it off with toasted garlic breadcrumbs sauteed in extra virgin olive oil until golden brown and crunchy.  Oh my...what a treat. Delicious.  You gotta try this...soon.


Roasted Cauliflower and Broccoli with Cranberries & Garlic Bread Crumbs
(6 servings)
Ingredients
1 small head cauliflower, stem chopped and florets separated
1 small head broccoli, stem chopped and florets separated
1/2 leek, diced
5 1/2 tbsp extra virgin olive oil, divided
2 tbsp balsamic vinegar
sea salt
freshly cracked black pepper
1/4 cup dried cranberries
3 slices day old whole wheat bread
1 clove garlic, peeled

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set aside.

Add the cauliflower, broccoli, leeks, 3 tbsp extra virgin olive oil, balsamic vinegar and 1 tsp each salt and pepper to a large bowl.  Using your hands, mix all ingredients together until oil and vinegar coat vegetables. Pour onto prepared baking sheet and spread evenly over pan.  Roast in preheated oven for 45-60 minutes or until vegetables are very tender and edges are browned and caramelized. Remove from oven and set aside.

Add cranberries, 1/2 tsp olive oil and 1/2 tsp water to small skillet.  Saute over medium heat until cranberries are plump. Sprinkle over roasted cauliflower mixture.

Place cauliflower mixture onto large serving platter.  Sprinkle with bread crumbs (recipe follows). Serve hot or warm.

Prepare breadcrumbs
Place bread slices, 1/4 tsp salt and garlic clove in bowl of food processor fitted with steel blade. Pulse until small crumbs have formed. Place in medium sized skillet.  Drizzle with 2 tbsp olive oil and saute over medium high heat for 6-10 minutes, stirring frequently, until crumbs are toasted and golden brown.

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Other cauliflower recipes you may enjoy:



 
It is "cauliflower" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite cauliflower recipe of your own? Please share in the comments section of this post.  
Big Girls, Small Kitchen: Roasted Cauliflower and Bulgur Salad
Jeanette's Healthy Living: Roasted Garlic Cauliflower and Potatoes
Feed Me Phoebe: Pan-Roasted Cauliflower
Devour: Cauliflower and Broccoli Mac and Cheese for Thanksgiving
Blue Apron Blog: Cauliflower "Mac 'n Cheese"
Napa Farmhouse 1885: Roasted Cauliflower and Broccoli with Cranberries and Garlic Breadcrumbs 
Red or Green: Cauliflower, Leek and Pepper Frittata
Virtually Homemade: Roasted Cauliflower with Bacon and Parmesan Cheese
Taste With The Eyes: Saffron Cauliflower à la Ottolenghi
Domesticate Me: Cauliflower Crust Pizza with Roasted Vegetables and Goat Cheese
The Sensitive Epicure: Cauliflower Flat Bread (Gluten-Free)
Weelicious: Cheddar Cauliflower
Cooking With Elise: Roasted Cauliflower with Cheese Fondue
FN Dish: Comforting Cauliflower Recipes

best,
diane
napa farmhouse 1885


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3 comments:

Jeanette said...

Love the garlic crumbs - bet that adds some nice texture to your roasted cauliflower!

diane padoven said...

Thank Jeanette...and a wonderful crunch! (plus you just cannot go wrong with garlic in my opinion!!)

Best Coffee Maker said...

Looks so tempting!