Roasted cauliflower with spicy bread crumbs from The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts by Michele Scicolone

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Notes about this recipe

  • apattin on November 29, 2019

    Very good. I would serve it warm, as there is a considerable amount of oil on the florets which, to my taste, likes to be warm. It stood its own against the other starchy Thanksgiving dishes. I used a bit less garlic.

  • TrishaCP on June 01, 2016

    This was an easy, well-received, and tasty side dish.

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