Whole Roasted Cauliflower with Cheesy Crumb Topping
Cauliflower is a vegetable that doesn’t seem to get much press. White, bland, boring…. these may be words that come to mind. Well, think again!
Sure, when you boil cauliflower it doesn’t have much flavor, which actually makes it the perfect vehicle for whatever flavors you want to add to it.
Roasted Cauliflower & Broccoli
However, when you roast cauliflower it takes on a delicious nutty flavor. My very favorite way to prepare it is to just cut off all the little flowerettes into bite size pieces (the littlest pieces are my favorite), and toss them in some olive oil, with a little salt and pepper. Spread them out on a baking sheet and pop it in a 350 degree oven for about 35 minutes or until the cauliflower is lightly golden. It’s so yummy ~ I can eat the whole cauliflower myself, seriously!
The recipe I’m sharing with you today is another one of my favorite ways to prepare cauliflower and it makes a really nice presentation if you’re having guests over. I like to use a baking dish that can go from oven to table. This cauliflower is delicate and, in my experience, usually breaks if you try to move it to a serving dish.
This recipe serves 4.
INGREDIENTS
1 whole Cauliflower
1 – 8 oz. container Sour Cream (or plain Yogurt)
1 to 2 tsp granulated Garlic (more or less to taste)
1 tsp Black Pepper
1/3 cup Bread Crumbs
1/3 cup Parmesan cheese
METHOD
Preheat oven to 350 degrees.
Wash cauliflower and remove bottom green leaves.
Place cauliflower in baking dish and roast for about 35 minutes, or until tender.
I test it for doneness by gently inserting a steak knife into the middle.
While the cauliflower is roasting you can make the topping.
In a small bowl mix together the granulated garlic, black pepper, bread crumbs and parmesan cheese.
When cauliflower is done roasting, remove baking dish from oven and cover cauliflower with an even layer of sour cream.
Then top the sour cream with an even layer of the parmesan bread crumb mixture.
Place back in the oven on broil to brown the crumbs.
Keep the oven door open and keep your eyes on the cauliflower, as it can burn very easily.
When lightly golden, remove from oven.
Enjoy!
Spooning fat free yogurt over the roasted cauliflower
Helena…this is really creative…the whole cauli! I’ve done it in pieces and just roast w/a little EVOO spray, salt/pepper…but never have thought of the topping…that’s just over the top…you bet I’m gonna be doing this!! xoxo Ally
I’ve only ever roasted it in pieces but with a similar topping. One step I will leave out next time. It’s terrific on the plate.
This would be great in a dutch oven! I think I will try in (when the weather cools off a little). Thanks
Hi Susan ~ that’s a great idea! The dutch oven would be perfect!!
Love your recipes. This reminded me of something I had in Germany years ago, so I was anxious to try it. I cooked it in a Dutch oven, but instead of the sour cream, I used bacon and the drippings before the the cheese and drippings. I turned out quite good, I think. Thanks for the inspiration.
Hi John! Thank you so much for the compliments. Wow, that sounds incredible… cauliflower with bacon. I’ve gotta try that. So, thank you for the inspiration, too! 😉