Roasting any vegetable creates a caramelization, bringing a delicious unique aspect to the flavor of any fresh vegetables. One of my favorite way to cook cauliflower lately is by oven roasting it. There are many variations of cauliflower now sold in grocery stores, and the one I am using in the photo was a golden yellow variety. You can of course, use any variety of cauliflower or even broccoli for this recipe. The cooking time is approximate as it depends on how dense your cauliflower is or how small the pieces are that you cut it into. Simply cook it until it is fork tender before adding the topping.
Deborah Mele 2011
Oven Roasted Cauliflower
Tender oven roasted cauliflower gets a makeover with a golden brown crumb crust.
- 1 Large Cauliflower
- 2 Cups White Wine (Or Water)
- 1/3 Cup Olive Oil
- 1 1/2 Cups Fresh Bread Crumbs
- 1 Clove Garlic, Peeled
- 3 Tablespoons Fresh Parsley
- Salt & Pepper To Taste
- 1/2 Cup Parmesan Cheese
- 5 to 6 Tablespoons Olive Oil
- Preheat The oven to 365 degrees F.
- Cut the cauliflower by cutting off the large florets, then place the cauliflower florets stem side down in a large baking pan.
- Pour in the wine or water, and loosely cover the pan with aluminum foil, and bake the cauliflower until it is fork tender, about 35 minutes.
- While the cauliflower is roasting, place the topping ingredients in a food processor and pulse until it is mixed and crumbly.
- Once the cauliflower is tender remove from the oven. Increase the oven to 400 degrees F.
- Brush the cauliflower florets with the olive oil and pat the crumb topping onto each floret.
- Continue to bake until the topping becomes golden brown, about 10 minutes.
- Serve warm.