1 medium head cauliflower cut into bite size pieces
2 Tbsp olive oil
To taste salt
1/4 C whole wheat bread crumbs
2 cloves garlic, minced
1 red chili (fresh), minced
Mise en place
Preheat oven to 400° F and place racks in the middle.
Wash and dry cauliflower. Trim and cut into bite-sized pieces.
In a mixing bowl, toss the cauliflower with olive oil and the salt until well coated. Place in a single layer on a rimmed baking sheet. You will bake the cauliflower for a total of 25-30 minutes.
There should be 1-2 T residual olive oil in the bowl, if not, add some. Add the breadcrumbs, garlic and chili and mix well.
After the cauliflower has been baking for 15-20 minutes and is nicely browned, take the cauliflower out of the oven and turn. Sprinkle with breadcrumb mixture and return to the oven for an additional 10 minutes or until the cauliflower is tender and the breadcrumbs are nicely toasted.
There are competing theories about where cauliflower originated from. Some believe it originated in France and others believe the Middle East. Arabs were said to have kept this plant alive during the dark ages to stimulate light.