I am a lucky mom, both my boys loves cauliflower. It makes life so much easier when I don’t have to make separate meals for us and the boys. This Cauliflower Oreganata is so incredibly easy to make but is most definitely tasty and beautiful enough to serve to friends and family for the holidays!
The breadcrumb topping is really what makes this so good; Italian seasoned breadcrumbs, grated pecorino romano for that cheesy salty bite, fresh parsley and of course oregano. If you were on the fence about cauliflower, do give this one a try, you just may become a fan.
- 1 head cauliflower, cut into florets
- 2 Tbs butter, melted
- 2 Tbsp olive oil
- ⅓ cup Italian seasoned breadcrumbs
- ¼ cup grated pecorino romano cheese
- 1 Tbsp garlic powder
- 2 Tbsp dried oregano
- a palm full of fresh chopped parsley
- ½ cup water or vegetable broth
- Preheat your oven to 375 degrees.
- Place the cauliflower florets and the water/vegetable broth into a baking dish.
- In a small bowl mix the butter and olive oil. Season with salt and pepper.
- In another bowl stir together the breadcrumbs, cheese, garlic powder, oregano and parsley.
- Sprinkle the breadcrumb mixture overtop the cauliflower.
- Evenly pour over the butter and olive oil mixture.
- Cover with foil and cook for 30 minutes. Remove the foil and cook another 20-30 minutes until the cauliflower is tender and the breadcrumb golden brown.
Angela, this looks great. I love cauliflower but the only thing I ever do w/ it is roast it w/ salt & pepper. It’s awesome that way, but I could use a different method. Thanks – christine
Isn’t it funny how we sometimes get stuck with always cooking a dish a certain way. I do the same all often! Glad you found another idea that you’d like!
Edward Antrobus - If You Can Read, You Can Cook
That looks incredible. I recently made mashed cauliflower for the first time and now I’m all about finding new and inventive ways to cook the vegetable.
Yes, mashed cauliflower is a great alternative to the potatoes once in a while. Thanks so much for stopping by and I hope you enjoy this one as much as my family does, if you give it a try
Your version of oreganata looks wonderful and i can’t wait to try it. I’m imagining with the long cooking (half covered) that the florets will be very soft with a crispy exterior.
Thank you! You are exactly right! Cauliflower doesn’t have much moisture in it and it tends to take a bit of time in the oven. Once uncovered it browns up beautifully. Enjoy!
I tested 2 florets using your method as a first step before making them for a Christmas Day side. I loved the results. However, I prefer a touch of agro dolce so I fried a couple of capers and raisins and sprinkled them on top with a quick squeeze of lemon juice. Thank you for posting this recipe.
Skinny Kitchen (@skinnykitchen)
Looks so good Angela. You jumped on the cauliflower craze years ago!
Oh thank you so much! We are certainly cauliflower lovers in this house.