One night when my 19 year old niece was here, I made a simple dinner of Ricotta Strawberry Toast with Cauliflower Crumble. I prepped the roasted cauliflower the night before. The night of the dinner I made the crumble, baked it and made the strawberry toast.
Ricotta Strawberry Toast – Toast french bread, spread ricotta sprinkled with a little bit of cinnamon and a drizzle of honey, add sliced strawberries
Cauliflower Crumble – I mostly used the crumb topping and directions from this recipe. The night before I roasted cauliflower florets with a little bit of olive oil, salt, and pepper at 425 degrees until tender (about 20 minutes). Before dinner, I heated the cauliflower in the microwave, put it in individual dishes, added the crumb topping (without parsley), and baked it about 15 minutes at 375 until golden.
Sounds and looks delicious!!