Name: Baked Cauliflower with Garlic Butter
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: 2 heads cauliflower, orange, green or white; 6 tablespoons butter, divided; kosher salt; Freshly ground black pepper; 3 slices white sandwich bread; 2 cloves garlic; 1 tablespoon extra-virgin olive oil; 1/2 cup Parmigiano-Reggiano, freshly grated

Level: Intermediate

Total: 45 min
Active: 15 min

Yield: 8 servings

Ingredients

Deselect All

2 heads cauliflower, orange, green or white

6 tablespoons butter, divided

kosher salt

Freshly ground black pepper

3 slices white sandwich bread

2 cloves garlic

1 tablespoon extra-virgin olive oil

1/2 cup Parmigiano-Reggiano, freshly grated

Directions

Try this cooking class now

12m Intermediate 98%

CLASS

Preheat the oven to 425 F. Cut the cauliflower into half-inch slices, trimming and discarding the core.
Rub the bottom of a large casserole or gratin dish with 2 tablespoons butter and season with salt and pepper. Layer the cauliflower slices in the bottom of the dish.
Cut the bread into large chunks, then roughly chop until you have coarse crumbs (about 2 cups). Smash the garlic cloves and remove the papery peel. Melt the remaining butter in a large skillet over medium heat; add the garlic and the breadcrumbs and toast until slightly golden. Season with salt and pepper. Add ½ cup water and the oil to the cauliflower, top with the toasted breadcrumbs, and sprinkle with the Parmesan. Season with salt and pepper. Bake until the cauliflower is tender and the breadcrumbs and cheese are golden brown, 30–35 minutes.
Tip: To reheat, sprinkle with fresh Parmesan and bake in the oven for 5 minutes.