Ingredients
1 medium head cauliflower, cut into florets
2 large shallots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 teaspoons Dijon mustard
1 cup fresh breadcrumbs
1/4 cup golden raisins
Preparation
Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon oil, then stir in breadcrumbs and raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.
