Baked artichoke hearts - Made with seasoned breadcrumbs and white wine.Just watch carefully to ensure they don't burn. Broiling will give the cauliflower and breadcrumbs a beautiful golden brown color. We tend to eat with our eyes first, and for that reason along with the improved taste and texture, I recommend broiling the baked cauliflower at the end. That garlic oil is the same secret ingredient we use in our grandma pizza. Simply grate the garlic and mix with oil. Sure, you can skip the garlic oil and simply use olive oil if you're in a rush, but the garlic oil is what helps make this a stand-out side dish. Using a vegetable peeler, remove the outer fibrous skin and cut up the stem into small pieces, and bake along with the florets. To use, simply cut off and discard the bottom ½ inch of stem. You can pretty much use the entire cauliflower including the stem at the bottom. Cauliflower is wonderful in that there is very little waste. Be sure to avoid any cauliflower that's soft. While white is the most common and the type I used for this dish, feel free to use green or purple cauliflower if you can find it. If using white cauliflower, it should be pale with no spots. When selecting your cauliflower at the grocery store, choose a cauliflower whose head is firm and florets are tightly closed. Top tips for perfect baked cauliflower with cheese and breadcrumbsĬauliflower with breadcrumbs is pretty simple and straightforward, but here are a few tips to ensure a perfect batch every time. Before serving, drizzle 2-3 tablespoons of your best extra virgin olive oil all over the top. For extra color, broil for the last 1-2 minutes but watch very carefully to avoid burning. After 30 minutes remove foil and continue to bake for 15 more minutes so that the breadcrumbs turn brown. Cover the baking dish tightly with foil and bake for 30 minutes. Drizzle the remaining garlic oil on top of the cauliflower and breadcrumbs.Next, sprinkle the seasoned breadcrumbs all over the top. Place the cauliflower florets into the dish and sprinkle and season with a bit of salt and pepper.Drizzle half of the garlic oil into the bottom of a large baking dish.In a large bowl combine a ½ cup of plain breadcrumbs, ½ cup grated Pecorino Romano, 1 teaspoon dried Sicilian oregano, ¼ cup fresh Italian parsley, ¼ teaspoon crushed red pepper flakes, 3 tablespoons fresh lemon juice, ¼ cup dry white wine, and a ½ teaspoon of kosher salt.Grate or finely mince 4 cloves of garlic and combine with a ½ cup of olive oil.Most of the stem (just cut off the bottom ½-inch and peel to remove the fibrous tough skin) can be used and cut into bite-size pieces as well. Preheat the oven to 400f and set the rack to the middle level.My hope is that when you make this dish or any other, you create your own memories to cherish!Įach number corresponds to the numbered written steps below. The smell of the garlicky Pecorino-flavored breadcrumbs and cauliflower baking in the oven just take me back to being a kid and eagerly waiting for my grandma to serve us dinner on Sundays. It's versatile in that it can be eaten in a cold cauliflower salad with capers, tossed with pasta and bacon, or just plain roasted with olive oil, salt, and pepper.īut this Italian-style cauliflower with seasoned breadcrumbs is especially good when I'm making roast chicken or with Sunday dinner meatballs and pasta. Each time I use it I find myself wondering why I don't do more with it. Perfect to serve alongside roasted chicken or with a full Sunday dinner.Ĭauliflower is one of the most underrated veggies ever. Pecorino Romano, Sicilian oregano, garlic, white wine, and lemon juice top cauliflower florets which are baked until brown and tender. Baked cauliflower with cheese and breadcrumbs has all the makings of an awesome Italian side dish.
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