Roasted Ceasar Cauliflower with Lemon Breadcrumbs

by Cassie Sciortino


Homemade Caesar dressing has been my saving grace when it comes to using up my CSA veggies.  Sturdy lettuces filling my fridge?  Toss ‘em with Caesar!  A mish mash of seemingly random greenery in my crisper?  Sauté them together, add brown rice, drizzle with dressing, and voila- dinner is served.  My favorite iteration so far, however, is this one: roasted cauliflower, citrus-laced breadcrumbs, and salty, piquant Caesar.  Once the broccoli starts arriving, I imagine it would make a trusty substitute as well.  Best served on a blanket in Tompkins Square Park, sitting in the shade with friends.

Classic Caesar Dressing (from Bon Appétit)
1 small clove garlic
6 anchovies
¾ t. Dijon mustard
2 large egg yolks
2 T. fresh lemon juice
2 T. extra-virgin olive oil
½ c. vegetable oil
3 T. Parmesan cheese, grated
salt and pepper, to taste

Mash garlic with a pinch of kosher salt until reduced to a paste.  Add anchovies; mash and chop until well combined and almost smooth.  Whisk in Dijon mustard, then egg yolks and lemon juice; whisk to blend.  Working drop by drop to start, add extra-virgin olive oil followed by vegetable oil; whisk constantly until dressing is thick and glossy.  Whisk in Parmesan.  Season with kosher salt and freshly ground black pepper.

For the cauliflower: 
1 medium head cauliflower, washed and cut into small florets
2 T. olive oil

Preheat the oven to 400F.  Place florets evenly on a foil-lined baking sheet and drizzle with oil; roast for 20 minutes, tossing the florets once halfway through baking to ensure even browning.

For the breadcrumbs:
4 T. unsalted butter
¾ c. Panko breadcrumbs
1 small clove garlic, minced
Salt and pepper, to taste
Zest of ¼ lemon
Seasonal herbs, if desired

When the cauliflower is almost finished roasting, melt the butter in a heavy pan over medium heat.  Once melted and hot, add the breadcrumbs, garlic, any desired herbs, salt and pepper and cook, stirring frequently until the breadcrumbs have browned (about 5-7 minutes).  Finish with lemon zest and season to taste.

To assemble:

Toss cauliflower with ¼ c. Caesar dressing (more or less to taste), place on serving dish, and top with breadcrumbs.