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Cavolfiore al Forno con Parmigiano-Reggiano
Roasted Cauliflower with Parmigiano-Reggiano
Roasted Cauliflower with Parmigiano-Reggiano
Cauliflower is one of the most versatile vegetables adapting so well to many flavors and styles of cooking. When roasted, with an accent of
Parmigiano-Reggiano and garlic, it is exceptional served as a warm antipasto, topping bruschetta and accompanying grilled sausages or
roast chicken.
Serves 4
-
1
small head cauliflower, trimmed and separated into 2" sections
-
extra-virgin olive oil
-
water
Parmigiano-Reggiano Bread Crumb Topping:-
3/4
cup unseasoned dried bread crumbs
-
3
tablespoons grated Parmigiano-Reggiano
-
3
tablespoons finely chopped parsley
-
3
tablespoons finely chopped garlic
-
sea salt and freshly ground white pepper to taste
Roasting pan/casserole
Foil or lid to prevent drying out
1. Preheat the oven to 400º F/ 200º C. Mix the Parmigiano-Reggiano Bread Crumb Topping and place in a shallow bowl. Rinse well the cauliflower sections under cold running water and drain but do not dry.
2. In the bottom of the roasting pan or casserole, lightly drizzle some olive oil and add a spoon or two of water. While the cauliflower sections are moist with water, press the tops into the bread crumb mixture, 2-3 times, making sure the topping adheres to all of those nooks-'n-crannies. Place the cauliflower, bread crumb tops up, in the pan or casserole and nestle the sections together. Cover and place in the center of the oven and roast for 20 minutes. (At this point, a wonderful garlic aroma emanates from the oven.)
3. Remove the pan or casserole from the oven, remove the cover and pour in another spoon or two of water to keep the bottom moist. Continue to bake for 30-35 minutes or until the bread crumb topping is golden brown and the cauliflower can be pierced with a fork. While warm, serve these beauties directly from the pan at table side.
Foil or lid to prevent drying out
1. Preheat the oven to 400º F/ 200º C. Mix the Parmigiano-Reggiano Bread Crumb Topping and place in a shallow bowl. Rinse well the cauliflower sections under cold running water and drain but do not dry.
2. In the bottom of the roasting pan or casserole, lightly drizzle some olive oil and add a spoon or two of water. While the cauliflower sections are moist with water, press the tops into the bread crumb mixture, 2-3 times, making sure the topping adheres to all of those nooks-'n-crannies. Place the cauliflower, bread crumb tops up, in the pan or casserole and nestle the sections together. Cover and place in the center of the oven and roast for 20 minutes. (At this point, a wonderful garlic aroma emanates from the oven.)
3. Remove the pan or casserole from the oven, remove the cover and pour in another spoon or two of water to keep the bottom moist. Continue to bake for 30-35 minutes or until the bread crumb topping is golden brown and the cauliflower can be pierced with a fork. While warm, serve these beauties directly from the pan at table side.
