I cooked the cauliflower in water until it was cooked, but still crisp. I wanted to use the florets whole and not get them all mushy. Once the cauliflower was cooked, I browned a couple of tablespoons of butter in a small skillet and then added breadcrumbs. I did not use flavored breadcrumbs since I used butter and the natural breadcrumbs allow for the butter flavor to come through.
I had previously roasted by pork loin for about 45 minutes at 400oF (for 3lbs). My pork roast had been patted dry with paper towels and gotten a simple covering of freshly ground pepper.
Below is the image of the complete meal.
Since I used no spices with the exception of pepper on the roast, the buttered breadcrumbs are coming through nicely. So if you have kids that do not like cauliflower, try this recipe to see whether it appeals to them.
|copyright Durhamonthecheap - pork roast with cauliflower and buttered breadcrumbs|
I had also found a recipe online in which the roast itself was covered in browned breadcrumbs. I suppose you could use Italian-flavored breadcrumbs, but I prefer to traditional breadcrumbs since I like the butter flavor to come through.