Skillet Cauliflower Torrisi

• 6 tablespoons extra-virgin olive oil
• 6 garlic cloves, sliced
• 1 large or 2 small heads cauliflower, cut into 2-inch florets
• 1/2 teaspoon kosher salt
• 1/4 cup dry bread crumbs
• 1/4 cup grated Pecorino Romano

1. Heat 4 tablespoons oil in a large skillet over medium heat.
2. Toss in the sliced garlic, and cook until sizzling, about 1 to 2 minutes.
3. Add the cauliflower florets, and toss to coat in the oil.
4. Season with the salt.
5. Cover, and cook until the cauliflower is tender, about 15 minutes.
6. Stir occasionally, adding up to 1/2 cup water if the skillet starts to dry out or burn.
7. Mix together the bread crumbs and grated cheese in a small bowl.
8. When the cauliflower is tender, uncover, and sprinkle with the cheese crumbs.
9. Drizzle with the remaining 2 tablespoons olive oil and serve.
10. For a crispy finish, bake in a preheated 375-degree oven for 15 minutes.

extravirgin olive oil, garlic, cauliflower, kosher salt, bread crumbs, romano

Taken from www.epicurious.com/recipes/food/views/skillet-cauliflower-torrisi-385343 (may not work)