1 head cauliflower, cut into small florets (about 8 cups)
3 tbsp extra-virgin olive oil
3/4 tsp salt
2 tbsp mayonnaise
1/2 cup Italian-style breadcrumbs
1. Preheat the oven to 450˚F.
2. Toss the cauliflower, olive oil, and 1/2 teaspoon salt on a foil-lined baking sheet until evenly coated. Roast for six minutes or until just tender.
3. Remove the baking sheet from the oven. Brush the cauliflower with the mayonnaise. Sprinkle with the breadcrumbs and the remaining 1/4 teaspoon salt. Roast seven minutes or until toasted and crisp.
4. Transfer cauliflower to a serving plate. Top with any leftover breadcrumbs on the baking sheet. Serve immediately.
Beer-Cheese Dipping Sauce
1/2 cup lager-style beer
2 cups shredded sharp cheddar cheese
2 tsp Dijon mustard
Spicy Soy Dipping Sauce
1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
1 tbsp Sriracha
Italian Herb Dipping Sauce
1/3 cup packed parsley leaves
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large clove garlic, smashed