Roasted Cauliflower Recipe

Name: Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

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.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions