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

Instructions

Preheat the
oven to 400 degrees F.

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

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