Roasted Cauliflower Recipe

Name: Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 heads cauliflower; 1/2 cup white wine; 1/2 cup canned chicken broth or water; 1 tablespoon extra virgin olive oil, plus more for drizzling cauliflower; 1 teaspoon dried oregano; Kosher salt and freshly ground black pepper; 6 garlic cloves, sliced thinly; 1/2 cup dry bread crumbs; 2 tablespoons chopped fresh Italian parsley; 1 cup coarsely shredded Parmesan or pecorino

Servings: persons

2 heads cauliflower
1/2 cup white wine
1/2 cup canned chicken broth or water
1 tablespoon extra virgin olive oil, plus more for drizzling cauliflower
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 garlic cloves, sliced thinly
1/2 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
1 cup coarsely shredded Parmesan or pecorino

1
Preheat the oven to 400 degrees F.
2
Break apart the cauliflower into large florets and cut off the thicker stems.
3
Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish.
4
Pour the wine and broth into the dish and drizzle olive oil over the cauliflower.
5
Sprinkle with the oregano, and salt and pepper, to taste.
6
Scatter the garlic over everything.
7
Cover the pan with aluminum foil and bake until tender, about 30 minutes.
8
The florets should fall apart if you poke them with your finger.
9
Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl.
10
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.
11
Serve hot or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 heads cauliflower, 1/2 cup white wine, 1/2 cup canned chicken broth or water, 1 tablespoon extra virgin olive oil, plus more for drizzling cauliflower, and more.

Yes, Roasted Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower

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