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Roasted Cauliflower And Crab

Cakebread.Cellars's picture
  Head of cauliflower 1 , broken up in to large pieces
  Olive oil 5 Tablespoon
  Coarse breadcrumbs 1⁄2 Cup (8 tbs)
  Flat leaf parsley 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Lemon zest 1 Teaspoon
  Crab meat 6 Ounce (Dungeness)
  Salt To Taste
  Pepper To Taste
  Lemon juice 1 Tablespoon

Preheat oven to 450°F. Toss the cauliflower with 3 tablespoons of the olive oil. Season with salt and pepper and spread out on a sheet pan or shallow casserole dish. Place in the center of the oven and roast for 10-12 minutes, stirring once or twice until cauliflower is tender and starting to brown in spots. While the cauliflower is roasting, toast the breadcrumbs in a small skillet. Heat the remaining 2 tablespoons of olive oil in the skillet, add the breadcrumbs and toss until brown and crispy. Remove from the heat and place in a small bowl. Combine the garlic, parsley and lemon zest and mix to combine. To finish, remove the cauliflower from the oven, toss with the crabmeat and garlic, parsley mixture. Return to oven and roast for 4-5 minutes more. Squeeze lemon juice over top and sprinkle with the toasted breadcrumbs.

* It is preferable use homemade breadcrumbs from stale country style bread for this dish. The toasted breadcrumbs provide a crunchy contrast to the cauliflower that is not achievable with the finely ground breadcrumbs available in the grocery store. When sufficiently dry, pulse stale country style bread that has been cut up in the work bowl of a food processor until coarsely ground.

Enjoy with a glass of Cakebread Cellars Napa Valley Chardonnay.

Recipe Summary

Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
roast cauliflower with dungeness crab, garlic, lemon and toasted breadcrumbs
Want to make a gourmet meal with crab? The excite the guests coming over! This dish will win you some kudos! Watch Chef Brian make this delicious dish!

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