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 its flavor, but texture as well. I hope you will enjoy this as much as we do.

Ingredients

8 serv.

cauliflower↗2 heads
cut into flowerettes
white wine↗1 cup
extra virgin olive oil, divided↗4 tablespoons
dried oregano↗1 teaspoon
dried basil↗1⁄2 teaspoon
garlic cloves, chopped↗5 cloves
chopped
dry breadcrumbs↗1⁄2 cup
chopped fresh Italian parsley2 tablespoons
coarsely shredded parmesan cheese↗1⁄2 cup
coarsely shredded pecorino cheese1⁄2 cup

Step-by-step instructions

1
Preheat the oven to 400 degrees F.
2
Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
3
Pour the wine over top of cauliflower.
4
Drizzle top of cauliflower with 2 tablespoon of olive oil.
5
Top with oregano and basil, garlic, salt and pepper.
6
Cover the pan with aluminum foil.
7
Bake for 30 minutes.
8
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.
9
After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
10
Return to oven, uncovered, and bake another 15 minutes.
11
Serve.

Source: food.com

Original recipe ↗

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