Italian Roasted Cauliflower

• 2 heads cauliflower, cut into flowerettes
• 1 cup white wine
• 4 tablespoons extra virgin olive oil, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 5 garlic cloves, chopped
• 1/2 cup dry breadcrumbs
• 2 tablespoons chopped fresh Italian parsley
• 1/2 cup coarsely shredded parmesan cheese
• 1/2 cup coarsely shredded pecorino cheese

1. Preheat the oven to 400 degrees F.
2. Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
3. Pour the wine over top of cauliflower.
4. Drizzle top of cauliflower with 2 tablespoon of olive oil.
5. Top with oregano and basil, garlic, salt and pepper.
6. Cover the pan with aluminum foil.
7. Bake for 30 minutes.
8. Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
9. After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
10. Return to oven, uncovered, and bake another 15 minutes.
11. Serve.

cauliflower, white wine, extra virgin olive oil, oregano, dried basil, garlic, breadcrumbs, fresh italian parsley, parmesan cheese, pecorino cheese

Taken from www.food.com/recipe/italian-roasted-cauliflower-275788 (may not work)