Italian Roasted Cauliflower

"This recipe is easy and delicious. I combined two different recipes to come up with this one. My original basic recipe was from my cousin, who, when growing up, cooked traditional Italian foods. I later came across another recipe that was similar, yet had some differences as well. I took what I thought was the best of both and combined them. This is the refined recipe. My husband is not fond of cauliflower, yet loves this recipe. Roasting the cauliflower not only brings out the best of it's flavor, but texture as well. I hope you will enjoy this as much as we do."
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Ready In:




  • Preheat the oven to 400 degrees F.
  • Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
  • Pour the wine over top of cauliflower.
  • Drizzle top of cauliflower with 2 tablespoon of olive oil.
  • Top with oregano and basil, garlic, salt and pepper.
  • Cover the pan with aluminum foil.
  • Bake for 30 minutes.
  • Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
  • After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
  • Return to oven, uncovered, and bake another 15 minutes.
  • Serve.

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  1. I am commenting on this, but am not starring because I did not finish the recipe so I cannot rate it as a whole. I followed this recipe through the point you take it out of the oven for the first time. I cut the recipe in half and used all the ingredients called for for the first baking was tasty and simple! I will try the recipe again all the way through in the future because I imagine it is fantastic!
  2. Loved, Loved, loved it! I halved the recipe but kept the breadcrumbs the same. I increased the garlic to 8 cloves and only used fresh grated parmesan. PERFECT! I convection cooked this for 18 minutes and then 8. PERFECT!!!


2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers. Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference. I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'. Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly. My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines! Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
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