Savory Italian-Style Baked Cauliflower

Thought you didn’t like cauliflower? This side dish will change your mind! There is nothing I love more than attaining a crisp or sear on whatever I’m cooking. It takes the texture, presentation and flavor to a whole new level. Same goes for this cauliflower dish, that I’m simply obsessed with!

Italian Style Baked Cauliflower


1 head cauliflower, soaked and dried

2 shallots, minced

several garlic cloves, minced

any type baby tomatoes, halved

fresh flat leaf parsley, roughly chopped

grated, shredded or flaked pecorino (sheep based, easier to digest) or parmesan cheese

fine gluten-free breadcrumbs (I like homemade, Gillians brand or Ians brand)

EVOO

garlic powder

salt & cracked pepper to taste

General Directions


Preheat oven to 395. Cut your cauiflower into thick “steaks”, slicing as many into tree-shaped pieces as possible. Don’t worry about the little guys falling off everywhere. Put in a large bowl. Combine cauliflower, baby tomatoes, shallots, garlic, some cheese, some breadcrumbs, EVOO, garlic powder, salt, pepper and toss together in the bowl gently, trying to avoid breaking your cauliflower trees. Add to a baking sheet (or 2 if you need it) on parchment paper. Sprinkle some additional breadcrumbs and cheese of choice over the top. Bake for 20+ minutes, until golden brown and crispy. Sprinkle with parsley before serving. Great with pesto!

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