Roasted Cauliflower

By Taraespo

Ingredients

• 2 heads cauliflower, broken into large florets
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 T. olive oil, plus more for drizzling
• 1 tsp oregano
• kosher salt and black pepper
• 6 garlic cloves, sliced thinly
• 1/2 cup Italian bread crumbs
• 2 T. fresh Italian parsley, chopped
• 1 cup coarsely shredded parmesan

Details

Servings 8
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Put cauliflower in 9 x 13 casserole. Pour the wine and broth into the dish and drizzle with olive oil. Sprinkle with the oregano and salt and pepper to taste. Scatter the garlic slivers all over. cover the pan with foil and bake at 400 until tender - about 30 minutes.

Meanwhile, stir the bread crumbs, parsley and 1 T olive oil together in small bowl. Sprinkle the bread crumbs and cheese over florets and finish baking uncovered until topping is browned about 15 more minutes.

Serve hot or at room temp