My husband is not the biggest cauliflower fan but he loves this recipe so we never have any leftovers. Try it, you won’t be sorry but take your serving fast before it disappears!
Recipe is inspired by Shellery’s recipe but adapted to be lower fat and a faster cook time.
1 head fresh raw cauliflower, florets
1-3 garlic cloves, minced (~2tbsp)
1-3 tbsp olive oil
1/4 cup grated Parmesan cheese
2 tbsp breadcrumbs
salt and pepper to taste
Optional: chopped fresh herbs for topping
Preheat oven to 450 degrees. Wash and cut cauliflower into evenly sized florets, smaller will cook faster. Mince garlic. Toss garlic, oil, and cauliflower florets to coat and add to greased baking tray. Salt and pepper as desired.
Bake at 450 degrees for 13 minutes, then remove and stir. Sprinkle with Parmesan cheese and bread crumbs (or in our case some leftover whole wheat matzo meal).
Bake for an additional 5-6 minutes until topping is golden brown.
If your cauliflower florets are larger, then you might want to stir cauliflower at 13 minutes, return to oven for an additional five minutes and then proceed to cheese and crumb topping step.