Cardamom Roasted Cauliflower

Prep Time 10

Cook Time 30

Servings servings

Calories 95kcal

4 cups Cauliflower stem removed and cut into bite sized florets (4 cups is about 1 small head of cauliflower)
2 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons more for the breadcrumbs
2 tsp Ground cardamom
4 tbsp Seasoned Panko bread crumbs

Preheat the oven to 375°F.
Place the cauliflower florets onto a foil lined baking sheet. Toss with olive oil, cardamom, and season well with salt and pepper.
Roast in the oven for 25-30 minutes, turning over occasionally, until the cauliflower is tender and golden brown on all sides.
Heat 1 to 2 teaspoons of olive oil in a nonstick pan over medium low heat. Add the breadcrumbs and toast until golden brown. Set aside on a paper towel to drain any excess grease.
Once the cauliflower is done adjust the seasoning with salt if needed. Garnish with breadcrumbs.