We recommend pairing Frescobaldi Pomino Bianco with this Roasted Cauliflower recipe.
1 head of Cauliflower
2 tbsp olive oil
1/4 cup finely grated Parmesan cheese
2 tbsp breadcrumbs
Preheat oven to 400 F.
Remove the core of the cauliflower and cut it into small bite size pieces.
Toss the cauliflower pieces with olive oil. In a shallow wide bowl, combine the breadcrumbs and cheese.
Cover a roasting pan with foil. Toss the cauliflower pieces with the breadcrumb mixture and put the coated cauliflower in a single layer onto the roasting pan.
Roast the cauliflower, turning every 10 minutes until the edges are browned, about 30 minutes. Serve warm.
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