Roasted Cauliflower Snowflakes
From Make It Ahead: A Barefoot Contessa Cookbook [1] by Ina Garten
Notes
To make it ahead: Cut the cauliflower, place it in a plastic storage bag with a damp paper towel, and refrigerate for up to 3 days. Roast and complete the recipe before dinner. Grate the parmesan on a box grater as you would carrots.
Ingredients
- 1 head cauliflower (about 2 1/2 pounds)
1/4 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
1/2 cup freshly grated parmesan cheese
Directions
- Preheat the oven to 425°.
- Remove the leaves and trim the stem of the cauliflower, but leave the core intact. With a sharp knife, cut the whole cauliflower in large (1/2-inch-thick) slices. Don't worry if the slices fall apart; they'll look like snowflakes.
- Place the cauliflower on a sheet pan, drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.
- Toss the panko with 1 tablespoon of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and parmesan. Serve hot or at room temperature.
Information
- Category
- Side Dishes
- Cuisine
- North American
- Yield
- Serves 4