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.