It's not all that often that I break out the heads of cauliflower, but for some reason, it just feels right for a buffet. It's perfect if you're worried about stress because there's so little involved in putting this side dish together. Just get two heads of cauliflower, cut off their florets and throw them into a baking dish with some other delectable stuff; you've got yourself a light, delicious side that goes surprisingly well with almost anything.

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

Directions