Roasted Cauliflower with Pangrattato Topping

Roasted Cauliflower with Pangrattato

If you’ve got a few stray ends of stale baguette or other crusty bread, don’t toss them.  Instead grind into crumbs and toast with butter and olive oil, garlic, orange zest and herbs.  You’ll have a quick and delicious topping, known in Italy as pangrattato, that dresses up roasted vegetables, like cauliflower, with crunchy flavor.  For an easy main dish, toss the entire lot with your favorite cooked pasta such as fusilli or farfalle.  This version of pangrattato is inspired by Nigel Slater.

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