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Roasted Cauliflower Snowflakes
Photo: Quentin Bacon
From the cookbook:
Make It Ahead
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
- 1 head cauliflower (about 2½ pounds)
- Good olive oil
- Kosher salt and freshly ground black pepper
- ½ cup panko (Japanese bread flakes)
- ½ cup freshly grated Parmesan cheese
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 (½-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 tablespoons of olive oil, and sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper. Roast the cauliflower for 15 minutes.
Toss the panko with 1 tablespoon 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.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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From the cookbook
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
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