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Roasted Cauliflower


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  • 2 heads cauliflower
  • 1/2 C white wine
  • 1/2 C canned chicken broth or water
  • 1 Tbl extra virgin olive oil, plus more for drizzling cauliflower
  • 1 Tsp dried oregano
  • Salt and Pepper
  • 6 garlic cloves, sliced thinkly
  • 1/2 C dry bread crumbs
  • 2 Tbls chopped fresh Italian parsley
  • 1 C parmesan or pecorino cheese


Preparation time 10mins
Cooking time 55mins


Step 1

Prehead oven to 400

Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down ina 13 X 9 inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with oregano, salt and pepper to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender 30 minutes. The florets should fall apart if you poke them with your finger.

Meanwhile stir the bread crumbs chopped parsley and 1 tsp 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 topping is browned about 15 minutes. Serve hot or at room temperature


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