This Cauliflower Oreganata is so incredibly easy to make but is most definitely tasty and beautiful enough to serve to friends and family for the holidays!
Baked Crunchy Cauliflower
This Cauliflower Oreganata is so incredibly easy to make but is most definitely tasty and beautiful enough to serve to friends and family for the holidays!
Persons
4
Prep Time
10 minutes
Cook Time
1 hour
Ingredients
- 1 head cauliflower, cut into florets
- 2 Tbs butter, melted
- 2 Tbsp olive oil
- 1/3 cup Italian seasoned breadcrumbs
- 1/4 cup grated pecorino romano cheese
- 1 Tbsp garlic powder
- 2 Tbsp dried oregano
- a palm full of fresh chopped parsley
- 1/2 cup water or vegetable broth
Instructions
- Preheat your oven to 375 degrees.
- Place the cauliflower florets and the water/vegetable broth into a baking dish.
- In a small bowl mix the butter and olive oil. Season with salt and pepper.
- In another bowl stir together the breadcrumbs, cheese, garlic powder, oregano and parsley.
- Sprinkle the breadcrumb mixture overtop the cauliflower.
- Evenly pour over the butter and olive oil mixture.
- Cover with foil and cook for 30 minutes. Remove the foil and cook another 20-30 minutes until the cauliflower is tender and the breadcrumb golden brown.
Recipe and Photo: Foodista / CC BY
what is the water/vegetable broth mentioned in item 2. I don’t see what exactly it is in the ingredient listing
Sorry about that. You use just enough water or broth to cover the bottom of the baking dish.
it is there just to keep everything from drying all the way out. If you add too much, it won’t come out crunchy.