Roasted Cauliflower Snowflakes from Ina’s New Book

by Hilary Gauntt on November 11, 2014

A new cookbook from Ina Garten is always promising…you just know there will be  recipes you will put into heavy rotation. I gave this book to Brittany (and a few birthday girls) and love the concept of a whole book devoted to dishes you can make ahead.  Even an entire Thanksgiving dinner!  After reading it cover to cover the first recipe I was planning to try turned out to be the recipe Brittany served us when we came for dinner last week…strong gene pool here! It’s so simple, attractive, and surprisingly delicious!  Her boys are 4 and 2, and they gobbled it up as well.

1 head cauliflower (about 2 1/2 pounds)

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup panko (Japanese bread flakes)

1/2 cup freshly grated Parmesan cheese (see note)

Preheat the oven to 425 degrees.  Remove the leaves and trim the stem of the cauliflower but leave the core intact.  With a sharp slicing knife, cut the whole cauliflower in large (1/2 inch thick) slices.  Don’t worry if the slices fall apart; they’ll look like snowflakes.  Place the cauliflower on a sheet pan, drizzle with 3 Tbs. of olive oil, and sprinkle  with 3/4 tsp. salt and 1/4 tsp. pepper.  Roast the cauliflower for 15 minutes.

Toss the panko with 1 Tbs. of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned.   Sprinkle with the Parmesan and roast for another minute or two.  Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan.  Serve hot or at room temperature.  Serves 4.

Note:  She recommends grating the Parmesan on a box grater, like you would carrots. To make this ahead, cut the cauliflower, place in a plastic storage bag with a damp paper towel, and refrigerate for up to three days. Roast and complete the recipe before dinner.


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{ 1 comment… read it below or add one }

Kelly M November 13, 2014 at 4:47 pm

So yummy!! The whole fam ate it up!


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