Roasted Cauliflower

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.
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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 8 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.