Mustard and Thyme Roasted Cauliflower with Garlic Pancetta Toasted Breadcrumbs


Author note: Dry mustard and thyme are lovely additions to roasted cauliflower. If you are looking for a healthier option, omit the toasted breadcrumbs. The cauliflower alone is still very enjoyable.

For the cauliflower:

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1 teaspoon  dry mustard

½ teaspoon dried thyme

1 head cauliflower, cut into florettes

For the breadcrumbs:

3 garlic cloves, chopped

½ cup chopped pancetta (about two thick slices)

1 tablespoon unsalted butter

3 cups panko breadcrumbs

zest of 1 lemon

  1. Heat the oven to 415 degrees.
  2. In a large bowl, combine the olive oil, salt, mustard and thyme. Stir well.
  3. Then, add the cauliflower to the olive oil mixture. Make sure to coat the cauliflower well.
  4. In one layer, evenly spread the cauliflower on a baking sheet lined with foil. Place in the oven and cook for 25 minutes.
  5. After 25 minutes, gently stir the cauliflower to move the pieces around to make sure they brown evenly. Continue to cook for an additional 30 minutes (or until nicely browned).
  6. Meanwhile, place the butter and pancetta in a small skillet and cook over medium heat, about five minutes.
  7. Next, lower the heat to medium-low and add the breadcrumbs. Continue to cook until the breadcrumbs are golden.
  8. Remove from the heat and add the garlic and lemon zest. Stir well and set aside.
  9. Combine the cauliflower and breadcrumbs into a serving bowl and stir well. Serve warm.

2 thoughts on “Mustard and Thyme Roasted Cauliflower with Garlic Pancetta Toasted Breadcrumbs

  1. Pingback: A Pleasant Little Christmas | a pleasant little kitchen

  2. Pingback: Pleasant Little Leftovers: Black Bean Puree | a pleasant little kitchen

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