Roasted Cauliflower

It's not all that often that I break out the heads of cauliflower, but for some reason, it just feels right for a buffet. It's perfect if you're worried about stress because there's so little involved in putting this side dish together. Just get two heads of cauliflower, cut off their florets and throw them into a baking dish with some other delectable stuff; you've got yourself a light, delicious side that goes surprisingly well with almost anything.

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 400 degrees F.

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

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. Serve hot or at room temperature.

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5

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  • on March 24, 2013

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    This is the best cauliflower recipe, so simple, so enjoyable and tasty..I make it a lot ...too bad Dave is no longer on TV..he had some great ideas

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  • on September 29, 2011

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    I made this for a bunch of guys who think pickle chips are their daily green vegetables. They all came back for seconds. Good work Dave!!!!!

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