💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables with the olive oil and salt.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Sprinkle the gluten-free breadcrumbs on top.
5
Roast the vegetables in a hot oven (200°C / 390°F) 30 minutes, until the cauliflower is tender and the gluten-free breadcrumbs are golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
82calories
2 gprotein
6 gcarbs
5 gfat
● protein 12%● carbs 28%● fat 61%
Per serving (108 g), of 8 servings
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Breadcrumbs: measured in cup in this recipe: 1 cup = 108 g · 370 kcal per 100 g · More about Breadcrumbs →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
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