Cauliflower Oreganata
  • 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
  1. Preheat your oven to 375 degrees.
  2. Place the cauliflower florets and the water/vegetable broth into a baking dish.
  3. In a small bowl mix the butter and olive oil. Season with salt and pepper.
  4. In another bowl stir together the breadcrumbs, cheese, garlic powder, oregano and parsley.
  5. Sprinkle the breadcrumb mixture overtop the cauliflower.
  6. Evenly pour over the butter and olive oil mixture.
  7. 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.
Recipe by LeMoine Family Kitchen at