Roasted Cauliflower

We recommend pairing Frescobaldi Pomino Bianco with this Roasted Cauliflower recipe.

Serves 6

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.