This week, Robin Selden from Marcia Selden Catering shows Tina Redwine how to make savory holiday recipes. 

Ingredients

1 head Cauliflower, cut into bite-size florets
1 stick Butter
1 teaspoons Maldon Salt
¾ cup Bread Crumbs
1 Tablespoon Caraway Seeds
3 tablespoons chopped Italian parsley
Freshly ground Black Pepper
Juice of ½ Lemon
Zest of ½ Lemon

Preheat the oven to 450 degrees F. Put the cauliflower on a baking sheet, drizzle with
olive oil and season with salt and pepper. Toss together to incorporate and spread on
the sheet pan in an even layer for roasting. Roast until the cauliflower is tender and the
edges are starting to brown, 20 to 25 minutes. Remove from oven.
Melt the butter in a medium saute pan over medium-high heat until golden brown in
color. Add the caraway seeds and saute for 1 minute stiring occasionially. Add the
Lemon Juice, stir to incorporate. Add the bread crumbs and stir until they are toasted,
this should take about 1 minute. Remove the saute pan from the heat and toss the
crumbs with the chopped parsley and fresh lemon zest. Season with salt and pepper to
taste. Spoon crumbs over the cauliflower and season with pepper. Enjoy!