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Roasted Cauliflower with Caraway and Buttered Bread Crumbs
Ingredients
  • 2
  • TWO-POUND CAULIFLOWER HEADS, LEAVES TRIMMED, CORED AND CUT INTO 1½- TO 2-INCH FLORETS
  • CUP EXTRA-VIRGIN OLIVE OIL
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 6
  • TABLESPOONS (¾ STICK) SALTED BUTTER
  • 2
  • CUPS PANKO BREADCRUMBS
  • 1
  • TEASPOON CARAWAY SEEDS
  • TEASPOON SWEET SMOKED PAPRIKA
  • CUP WHOLE-GRAIN MUSTARD
  • CUP FINELY CHOPPED FRESH DILL
  • CUP FINELY CHOPPED FRESH CHIVES
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