Oven Roasted Cauliflower with Bread Crumbs Jonathan Waxman began his culinary career in the kitchens of Chez Panisse in Berkeley and Michael’s in Los Angeles.

Ingredients 

Serves 4

1 head of fresh cauliflower

6 tablespoons melted butter

2 tablespoons good olive oil

1 clove garlic (peeled and smashed)

3 tablespoons grated Parmesan

3 tablespoons fresh bread crumbs

1 pinch red pepper flakes

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Method 

1. Preheat the oven to 375 degrees. Wash and cut cauliflower into florets (you should have about 3 cups).

2. In a large bowl, toss all the ingredients together. Transfer to a heavy baking dish, large enough to hold the cauliflower in a single layer.

3. Bake until the cauliflower is golden brown and tender, 30 to 35 minutes. Serve.