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ROASTED CAULIFLOWER




Source of Recipe


Commander's Kitchen, cookbook by Ti Adelaide Martin & Jamie Shannon


List of Ingredients




2 medium heads cauliflower, cored and cut into large florets
1 cup water
8 tablespoons (1 stick) butter, 4 tablespoons diced, 4 tablespoons melted
Kosher salt and freshly ground pepper to taste
1 cup fine dry bread crumbs
1 cup grated Romano cheese
1 cup chopped fresh parsley

Recipe



Preheat the oven to 375° F.
Arrange the cauliflower neatly in a roasting pan, add the water, place the diced butter evenly over the florets, and season lightly with salt and pepper. Bake uncovered for 30 minutes. Most of the liquid will evaporate and the cauliflower should be about half-cooked.
Thoroughly combine the melted butter, bread crumbs, cheese, and parsley, and sprinkle the mixture evenly over the florets. Return the pan to the oven, and cook for another 25 to 30 minutes, or until the cauliflower is tender but not overcooked. The topping should be golden brown, not burned. Makes 8 side-dish servings.