Italian Roasted Cauliflower
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photo by Boomette
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/383346/GncXUOUsTGaVh2ITCe45-16-novembre-2013-038.jpg)
![photo by Boomette](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/35/71/36/picV5EbZZ.jpg)
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 heads cauliflower, cut into florettes
- 1 cup dry white wine (pinot grigio)
- 1 tablespoon dry oregano
- 8 tablespoons olive oil
- 1 tablespoon garlic powder
- 1⁄3 cup Italian breadcrumbs
- 8 tablespoons chopped fresh Italian parsley
- 1⁄3 cup coarse shredded parmesan cheese
- 1⁄3 cup coarse shredded percorini romano cheese
- 4 sprigs rosemary
directions
- Preheat oven to 350.
- Layer cauliflower in a single layer, stems down in a 19x9 baking dish.
- Pour wine over cauliflower.
- Brush olive oil over cauliflower.
- Sprinkle garlic over cauliflower.
- Sprinkle oregano over cauliflower.
- Sprinkle salt and pepper over cauliflower.
- Cover dish with aluminum foil.
- Bake for 45 minutes.
- In a separate bowl combine breadcrumbs, romano, parmesan, and 2 tbsp olive oil. Mix until combined and mealy.
- At the end of the 45 minutes, sprinkle the crumb mixture over the cauliflower and garnish with the 4 sprigs rosemary.
- Return to the oven uncovered for another 15 minutes.
- Serve.
Questions & Replies
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