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Roasted Cauliflower with Toasted Bread and Smoked Mozzarella
Tender cauliflower florets, crisp bits of bread, a little melty cheese and leafy fresh basil combine for a dish loaded with contrasting and complementary textures and flavors. Smoked mozzarella or scamorza (which is similar to mozzarella and often is smoked but sometimes not) is especially tasty, but provolone, regular or aged (sometimes called “picante”) also is good.
4 to 6
Servings
Tip
Don’t prep the basil too far in advance or it will discolor. To make good use of time, wash, dry and tear the leaves while the cauliflower and bread are in the oven. The cheese can be shredded then, too.
45 minutes
20 minutes active
Ingredients
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⅓
cup extra-virgin olive oil, plus more to serve
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6
medium garlic cloves, chopped
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together the oil, garlic, chili, ¾ teaspoon salt and 1 teaspoon pepper. Add the cauliflower and bread, then toss to coat. Distribute in an even layer on a rimmed baking sheet. Roast until the cauliflower is tender and the bread is toasted and crisped, 25 to 30 minutes, stirring once about halfway through.
I like my roasted cauliflower really roasted, which meant that the bread was getting a little overdone. I picked out the bread and continued roasting. Next time I'll either roast the bread separately or mix it in mid roast. Small cherry tomatoes would be nice mixed in at the end when they are in season.