Cauliflower Oreganata

Name: Cauliflower Oreganata
Ingredients: 1 head cauliflower cut into florets; 2 tablespoons butter melted; 2 tablespoons olive oil; 1/3 cup Italian seasoned breadcrumbs; 1/4 cup pecorino romano cheese grated; 1 tablespoon garlic powder; 2 tablespoons dried oregano; chopped parsley a palm full of fresh; 1/2 cup water or vegetable broth

9 ingredients

7 steps

Ingredients

1 head cauliflower cut into florets
2 tablespoons butter melted
2 tablespoons olive oil
1/3 cup Italian seasoned breadcrumbs
1/4 cup pecorino romano cheese grated
1 tablespoon garlic powder
2 tablespoons dried oregano
chopped parsley a palm full of fresh
1/2 cup water or vegetable broth

Directions

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.