Go ahead, get dirty
“Clean eating ” describes a dedication to the most healthful, most pure ingredients.
But to me, it implies that foods that don’t pass as “clean” are somehow soiled, and you have to choose between the two.
Personally, I like a little dirty with my clean, and this recipe is proof that you can have them both in a nourishing way.
It makes an easy, crowd-pleasing side that involves some kind of brassica — broccoli, Brussels sprouts as well as cauliflower — that is simply steamed or roasted until tender and then treated to a contrasting crisp “dirt” of garlicky toasted bread crumbs.
The taste of fresh bread crumbs is well worth the small effort of whirring some whole-grain bread in the food processor and baking the crumbs.
DIRTY CAULIFLOWER
Serves: 6
Make ahead: The toasted bread crumbs can be refrigerated for up to 2 weeks.
■ 1 large head cauliflower, cut into 1 ½-inch (4-cm) florets 4 tbsp (60 mL) olive oil
■ ¼ tsp (1 mL) plus 1/8 tsp
■ (0.5 mL) salt
■ 1 ½ slices whole-wheat sandwich bread, crusts removed 2 cloves garlic, minced
■ Freshly ground black pepper 1. Preheat the oven to 375 F (190 C). Toss the cauliflower with 2 tbsp (30 mL) of the oil and 1/4 tsp (1 mL) of salt in a mixing bowl. Transfer to a 9-by-13-inch (22.5-by-33-cm) baking dish, cover with foil and roast for 15 minutes, then remove the foil, return it to the oven and roast for 25 to 35 minutes, stirring once or twice, until the cauliflower is tender and browned.
2. Place the bread in a mini-food processor; pulse until the bread is reduced to crumbs. Spread on a baking sheet. Bake about 8 minutes — alongside the cauliflower is fine — tossing once or twice until crisped and golden brown. Cool on the baking sheet; this will yield about ½ cup (125 mL).
3. Heat the remaining 2 tbsp (30 mL) of oil in a medium skillet over medium heat. Once the oil shimmers, stir in the garlic and cook for 20 to 30 seconds, then stir in the toasted bread crumbs and cook for about a minute, until they are well coated, fragrant and further browned. Remove from the heat and stir in the remaining salt and a few grinds of pepper.
4. Toss the seasoned bread crumbs with the cauliflower just before serving.