Roasted Cauliflower with Hot Cherry Peppers and Bread Crumbs

• 1 large head cauliflower, cored and cut into large florets
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/2 cup finely sliced hot cherry peppers (stems and seeds removed)
• 2 tablespoons pickling juice from the hot cherry peppers
• 2 tablespoons chopped fresh parsley
• Salt
• 1/2 cup crushed Garlic Croutons (page 119) or store-bought croutons

1. Preheat the oven to 500F.
2. Place the cauliflower florets in a 9 x 13-inch baking dish.
3. Add the olive oil and salt and toss, making sure the cauliflower is well coated.
4. Roast until the edges of the cauliflower begin to brown, about 15 minutes.
5. Toss the cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.
6. Remove the cauliflower from the oven and transfer to a large mixing bowl.
7. Add the cherry peppers, pepper juice, and parsley and toss to thoroughly combine.
8. Add salt to taste.
9. Transfer the cauliflower to a serving dish and sprinkle with the crushed croutons just before serving to ensure that they stay crispy.

head cauliflower, olive oil, salt, peppers, pickling juice, parsley, salt, garlic croutons

Taken from www.epicurious.com/recipes/food/views/roasted-cauliflower-with-hot-cherry-peppers-and-bread-crumbs-389649 (may not work)