Baked Cauliflower

Baked cauliflower is a simple, healthy, and versatile dish. Here I propose an Italian enriched variant, which can be customized with spices or herbs to your liking.

Ingredients

• 1 medium cauliflower
• 2 cloves of garlic
• 3 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste
• 1 tablespoon of vinegar (optional)
• Grated Parmesan or breadcrumbs (for a gratin version, optional)
• Aromatic herbs (such as thyme or rosemary, optional)

Preparation

1. Preheat the oven to 200° C (392° F).
2. Clean the cauliflower, removing the outer leaves and core. Divide it into evenly sized florets.
3. In a large bowl, whisk together the olive oil with finely chopped garlic, a pinch of salt, pepper, and vinegar if you decide to use it. This will make the flavor more lively.
4. Add the cauliflower to the bowl and mix well to cover all the florets with the olive oil emulsion and seasoning.
5. Spread the seasoned cauliflower on a baking sheet lined with parchment paper. Make sure the florets do not overlap, to cook them evenly.
6. Sprinkle the surface with grated Parmesan or breadcrumbs and aromatic herbs if you have chosen to use these ingredients.
7. Bake in the oven for about 25-30 minutes or until the cauliflower is golden brown and crispy on the edges.
8. Remove from the oven and serve hot as a side dish or main course.

For an even more Italian twist, you can enrich the cauliflower with Taggiasca olives, diced anchovies, or cherry tomatoes, adding them before baking.

Curiosity

Cauliflower is a vegetable widely appreciated in Italian cuisine, especially in the autumn and winter seasons. Besides being baked, it is used in various preparations such as fried in batter, preserved in oil, in salads, or as a basic ingredient for velvety soups and stews.