Roasted Cauliflower Au Gratin` is a simple Italian recipe for cauliflower that is coated in bread crumbs, olive oil and cheese and then roasted in the oven until golden brown. It’s not a fancy dish, but a very easy one; and a favorite from our archives!
Cauliflower is lightly boiled, then gently dipped in olive oil and then again into a mixture of bread crumbs and pecorino cheese. Then roasted in the oven until the cauliflower is golden brown.
The cheese helps give its flavorful crust on the outside while keeping the vegetable moist on the inside. So flavorful, light and tasty. A great way to get the kids and even picky eaters to eat cauliflower!
No need to add salt or pepper with this recipe, the pecorino cheese and cayenne pepper give enough flavor to this dish. So delicious, the whole family will enjoy!
This is simple way to cook cauliflower, and makes a wonderful side dish that will go with almost anything. If you are a cauliflower lover, then you may want to check out our recipe for an
Easy Cauliflower Salad.
Our mom is not a professional chef. She actually learned her culinary skills from watching professional chefs cook in their kitchens while living with our dad (as newlyweds) in Capri, Italy. She offers us simple tips about cooking and entertaining whenever we’re in the kitchen together and we love sharing them with you!
Here are some Tips: Boiling the cauliflower with bay leaves helps eliminate the gas from the vegetable. Our mom likes to buy cauliflower, bring it home and immediately cords and boils it until al dente. Then she stores it in an air-tight container. Kept refrigerated, it’s ready for any of her dishes she decides to make that week. She recommends never over cook the cauliflower, it can get mushy very quickly, unless you plan to use it in soups!
Roasted Cauliflower Au Gratin
- 1 medium Cauliflower -rinsed
- 2 bay leaves
- 1 cup plain bread crumbs
- 1/2 cup grated Pecorino-Romano cheese
- 1/8 tsp. ground cayenne pepper
- 1/2 cup of extra virgin olive oil
- cooking spray
Preheat oven to 400 degrees. Spray a (10×12) baking dish with cooking spray, set aside.
In a medium pot, add the entire cauliflower and fill with water until leveled.
Add the bay leaves and cover.
Boil the cauliflower for 8 minutes, until you can easily put a fork through.
Do not over cook, cauliflower should be al-dente.
Drain, and set aside to cool for a few minutes.
Using your hands, gently break the cauliflower apart into medium florets.
Discard the cord.
In a medium bowl, mix together bread crumbs, grated cheese and cayenne pepper. Set aside.
In a small bowl, pour the olive oil for dipping.
Take each cauliflower floret and gently dip into the olive oil, then gently roll into the bread crumb mixture, until well coated.
Place prepared cauliflower florets onto baking dish.
Bake at 400 degrees for 25 to 30 minutes. Or, bake at 450 degrees for 15 to 20 minutes for a crunchier crust. Remove and serve.
Serves 6 to 8