Roasted Cauliflower
- 2 heads cauliflower, cored and cut into large florets
- 1 cup water
- 8 tablespoons butter (4 tablespoons diced, 4 tablespoons melted)
- kosher salt & freshly ground black pepper
- 1 cup fine dry breadcrumb
- 1 cup romano cheese, grated
- 1 cup parsley, chopped fresh
- Preheat the oven to 375 degrees F.
- Arrange the cauliflower neatly in a roasting pan, add the water, place the diced butter evenly over the florets, and season lightly with salt and pepper.
- Bake uncovered for 30 minutes.
- Most of the liquid will evaporate and the cauliflower should be about half-cooked.
- Thoroughly combine the melted butter, bread crumbs, cheese, and parsley, and sprinkle the mixture evenly over the florets.
- Return the pan to the oven, and cook for another 25 to 30 minutes, or until the cauliflower is tender but not overcooked.
- The topping should be golden brown, not burned.
cauliflower, water, butter, kosher salt, breadcrumb, romano cheese, parsley
Taken from www.food.com/recipe/roasted-cauliflower-212896 (may not work)