Herb-Infused Italian Roasted Cauliflower
Elevate your dining experience with this Herb-Infused Italian Roasted Cauliflower recipe, a delightful medley of flavors that transforms humble cauliflower into a savory masterpiece. The cauliflower florets are roasted to tender perfection and infused with a rich blend of dry white wine and aromatic herbs. Topped with a crispy, cheesy breadcrumb mixture, this dish not only makes a wonderful side but also pairs beautifully with our Spinach No-Boil Lasagna #113858 for a hassle-free dinner party that allows you to relax and enjoy the company of your guests. This recipe is adapted from #275788, giving homage to its original flavor profile while adding a few personal touches that make it truly special.
8
Servings
150
Calories
10
Ingredients
Ingredients
Cauliflower
2 heads (Cut into florets)
Dry white wine (Pinot Grigio)
1 cup (None)
Dried oregano
1 tablespoon (None)
Olive oil
8 tablespoons (Divided for brushing and breadcrumb mixture)
Garlic powder
1 tablespoon (None)
Italian breadcrumbs
1/3 cup (None)
Fresh Italian parsley
8 tablespoons (Chopped)
Coarse shredded Parmesan cheese
1/3 cup (None)
Coarse shredded Pecorino Romano cheese
1/3 cup (None)
Fresh rosemary
4 sprigs (None)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare a 19x9 inch baking dish by layering the cauliflower florets in a single layer, with the stems facing down.
3
Gently pour the dry white wine over the arranged cauliflower, ensuring it is evenly coated.
4
Using a brush, generously apply olive oil over the cauliflower florets, ensuring every piece is glistening.
5
Sprinkle garlic powder and dried oregano over the cauliflower, followed by a pinch of salt and freshly ground black pepper to taste.
6
Cover the dish tightly with aluminum foil to trap the moisture during baking.
7
Place the covered baking dish in the preheated oven and bake for 45 minutes, allowing the cauliflower to become tender.
8
While the cauliflower roasts, prepare the breadcrumb topping by combining Italian breadcrumbs, grated pecorino Romano cheese, grated Parmesan cheese, and 2 tablespoons of olive oil in a separate bowl. Mix until the ingredients are thoroughly combined and resemble a mealy texture.
9
After 45 minutes, carefully remove the aluminum foil and sprinkle the breadcrumb mixture evenly over the cauliflower.
10
Garnish the dish with fresh sprigs of rosemary on top.
11
Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the breadcrumbs are golden and crispy.
12
Once finished, remove from the oven and let it cool for a few moments, then serve hot as a side dish or a main attraction.
Nutrition Information
11.25g
Fat
10g
Carbs
3.75g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Herb-Infused Italian Roasted Cauliflower.
What are the primary ingredients for this dish?
The main ingredients are cauliflower, dry white wine (Pinot Grigio), dried oregano, olive oil, garlic powder, Italian breadcrumbs, fresh Italian parsley, Parmesan cheese, Pecorino Romano cheese, and fresh rosemary.
How many servings does this cauliflower recipe make?
This recipe makes 8 servings.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking dish is required?
You should use a 19x9 inch baking dish.
How much cauliflower is needed?
The recipe calls for 2 heads of cauliflower cut into florets.
What kind of wine is best for this recipe?
A dry white wine like Pinot Grigio is recommended.
How long should the cauliflower bake while covered?
The cauliflower should bake covered for 45 minutes.
How long does the dish bake after adding the breadcrumbs?
It should bake uncovered for an additional 15 minutes.
What is the total baking time?
The total baking time is 60 minutes.
Is this recipe suitable for vegetarians?
Yes, this dish is tagged as vegetarian.
What kind of breadcrumbs are used?
The recipe uses 1/3 cup of Italian breadcrumbs.
What types of cheese are included in the topping?
The topping includes grated Pecorino Romano and coarse shredded Parmesan cheese.
How many calories are in one serving?
There are 150 calories per serving.
What is the fat content per serving?
Each serving contains 11.25g of fat.
How many carbohydrates are in a serving?
Each serving contains 10g of carbohydrates.
How much protein does this dish provide per serving?
Each serving provides 3.75g of protein.
What is the fiber content of this recipe?
There are 2.5g of fiber per serving.
How is the olive oil used in the recipe?
The olive oil is divided; some is used for brushing the florets and some is mixed into the breadcrumb topping.
What spices are used to season the cauliflower?
The cauliflower is seasoned with garlic powder, dried oregano, salt, and freshly ground black pepper.
How should the cauliflower be arranged in the baking dish?
Layer the florets in a single layer with the stems facing down.
Why is the dish covered with aluminum foil during the first part of baking?
The foil is used to trap moisture, which helps the cauliflower become tender.
What texture should the breadcrumb mixture have?
The mixture should have a mealy texture once the crumbs, cheese, and oil are combined.
How is the fresh rosemary used?
Fresh sprigs of rosemary are used as a garnish on top of the dish before the final bake.
Can this be served as a main dish?
Yes, it can be served as a side dish or a main attraction.
What is a good pairing for this cauliflower?
It pairs beautifully with Spinach No-Boil Lasagna.
How much garlic powder is required?
The recipe requires 1 tablespoon of garlic powder.
What kind of parsley is used?
The recipe uses 8 tablespoons of chopped fresh Italian parsley.
Should the dish be served hot or cold?
The dish should be served hot after cooling for a few moments.
Is this a good recipe for a dinner party?
Yes, it is described as a hassle-free option for a dinner party that allows you to relax with guests.