Baked Cauliflower with Cheese and Breadcrumbs
User Reviews
5
Baked Cauliflower with Cheese and Breadcrumbs
Description
Baked Cauliflower with Cheese and Breadcrumbs uses fresh cauliflower florets tossed with grated garlic and olive oil, then topped with a savory breadcrumb mixture containing pecorino romano, oregano, parsley, and red pepper flakes. The dish is baked covered initially to steam the cauliflower tender, followed by uncovered baking to crisp the breadcrumb topping. Adding lemon juice and white wine in the breadcrumb mix contributes a bright, nuanced flavor. A final drizzle of good extra virgin olive oil adds richness and aroma.
The cauliflower's texture is tender inside with a golden, crunchy breadcrumb crust enhanced by garlic and cheese. The layered flavors from herbs and acid balance the richness from olive oil and cheese.
This baked cauliflower pairs well with grilled or roasted proteins and can be served as a flavorful vegetable side. It highlights the cauliflower's natural sweetness complemented by the tang of pecorino and the brightness of lemon and wine.
There is flexibility to bake the stem pieces along with the florets by peeling the tough outer skin and cutting into small pieces. Broiling briefly at the end adds more color but requires close attention to avoid burning. Leftovers keep well for several days and can be reheated gently in the oven or microwave.
Ingredients
- 1 large cauliflower broken into florets, head
- 1/2 cup olive oil
- 4 cloves garlic grated
- salt to taste
- black pepper to taste
- 3 tablespoons extra virgin olive oil for finishing
For the seasoned breadcrumbs (mix together)
- 1/2 cup plain breadcrumbs
- 1/2 cup pecorino romano grated
- 1 teaspoon oregano or Italian oregano, dried, Sicilian
- 1/4 cup parsley minced
- 1/4 teaspoon red pepper flakes crushed, hot
- 3 tablespoons lemon juice fresh
- 1/2 teaspoon kosher salt
- 1/4 cup white wine pinot grigio, sauvignon blanc, etc, dry
Instructions
- Preheat the oven to 400f and set the rack to the middle level. Mix the seasoned breadcrumbs ingredients together and set aside.
- Combine the grated garlic and olive oil together in a bowl. Spoon half of the garlic oil into a large baking dish and spread it around to evenly distribute.
- Place the cauliflower florets into the baking dish and season with a bit of salt and pepper.
- Next, sprinkle the seasoned breadcrumbs on top of the cauliflower, then drizzle the remaining garlic oil and cover with foil. Bake for 30 minutes, then remove foil and continue to bake for 15 minutes longer or until the cauliflower is tender and the breadcrumb topping has browned.
- For more color, the cauliflower can be broiled for the last 1-2 minutes but watch very carefully to avoid burning. Drizzle your best extra virgin olive oil on top of the cauliflower and serve. Enjoy!
Notes
- Cut off and peel the bottom ½-inch of cauliflower stem to remove tough skin before baking; the peeled stem can be baked with the florets.
- Broil the dish at the end for extra browning, watching carefully to prevent burning of breadcrumbs.
- Drizzle extra virgin olive oil over the finished cauliflower before serving, either on the entire dish or individual plates.
- Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 325°F or in the microwave until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Protein | 9.3g | 19% |
| Fat | 23.4g | 36% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 11mg | 4% |
| Sodium | 894mg | 37% |
| Potassium | 300mg | 6% |
| Fiber | 2.8g | 11% |
| Sugar | 3.2g | 6% |
| Calcium | 200mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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