Recipe Sketchbook: Roasted Cauliflower, Croutons, Parsley

100226-demian-cauliflower-croutons-1-aI have been experimenting with cauliflower today and had a lot of chopped up parts left over.  So I put them to good use.

One head of cauliflower.  Cut into bits.  About 2 ounces (57g) of slab bacon diced.  Toss with lots of olive oil, fresh thyme leaves, pepper and more salt than you think is right.  The thyme could be swapped with chopped fresh sage if you like.  Spread the mixture on a sheet tray and roast in the oven at 375F (190C) for about 50 minutes to an hour.  Turning everything once about half-way through.  The roasting really helps to deepen and concentrate the flavor of the cauliflower.  Delicious as a side dish, developed into a salad or just eaten straight from the sheet tray with your fingers. 

Pictured here served with homemade croutons, parsley salad, chervil and olive oil.  Delicious.