Roasted Cauliflower

Name: Roasted Cauliflower
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 heads cauliflower; 118 milliliters canned chicken broth or water; 118 milliliters dry bread crumbs; 1 Tbsp extra virgin olive oil, plus more for drizzling cauliflower; 6 garlic cloves, sliced thinly; 8 servings Kosher salt and freshly ground black pepper; 1 teaspoon dried oregano; 237 milliliters coarsely shredded Parmesan or pecorino; 2 Tbsps chopped fresh Italian parsley; 118 milliliters white wine

You can never have too many side dish recipes, so give Roasted Cauliflower From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish.

Ingredients you will need

Cauliflower

Equipment you will use

Baking Pan

Pour the wine and broth into the dish and drizzle olive oil over the cauliflower.

Ingredients you will need

Cauliflower

Olive Oil

Broth

Wine

Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger.

Ingredients you will need

Salt And Pepper

Oregano

Garlic

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes.

Ingredients you will need

Breadcrumbs