Golden cauliflower with garlic and parmesan
4 servings
50 minutes
Golden cauliflower with garlic and parmesan is a harmony of simplicity and sophistication in Italian cuisine. Baked in white wine until tender, the cauliflower acquires a subtle tang that enhances its natural sweetness. A crispy crust of breadcrumbs, garlic, parsley, and aromatic parmesan turns the dish into a true delicacy. This recipe is a perfect example of how humble ingredients can create an impressive flavor. In Italy, such vegetable casseroles are often served as a side dish to meat or fish but also pair wonderfully with a glass of white wine and fresh bread. Warm, fragrant, and tender, this cauliflower will adorn any table, adding a Mediterranean character and the coziness of home cooking.
1
Preheat the oven to 185 degrees.
2
Cut the cabbage into medium florets and place them stem-side down in a fireproof dish. Pour in the wine and cover with foil. Bake until tender for about 45 minutes.
- Cauliflower: 1 head
- Dry white wine: 2 glasss
3
In a blender, mix 6 tablespoons of olive oil, breadcrumbs, minced garlic, parsley, and parmesan. Add salt and pepper.
- Olive oil: 0.5 glass
- Crushed breadcrumbs: 1.5 glass
- Garlic: 1 clove
- Chopped parsley: 3 tablespoons
- Grated Parmesan cheese: 60 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
Take the cabbage out of the oven and increase the temperature to 200 degrees.
5
Coat the cabbage with olive oil and sprinkle with a mixture of parmesan.
- Olive oil: 0.5 glass
- Grated Parmesan cheese: 60 g
6
Return to the oven for a while until golden brown. Serve warm.
