2 heads cauliflower – cut into florets
1 cup dry white wine
1 tbsp dry oregano
8 tbsp olive oil
1 tbsp garlic powder
1/3 cup Italian breadcrumbs
8 tbsp Italian parsley – chopped and fresh
1/3 cup coarse parmesan cheese – shredded
1/3 cup coarse Percorini Romano cheese – shredded
From steamed to baked, cauliflower is always delicious; especially Italian roasted cauliflower. However, this dish may be my very favorite of them all! A medley of herbs, cheese and breadcrumbs bring out the best that cauliflower has to offer. This recipe roasts the cauliflower to give it a crisp texture, complemented with the melty cheese, this dish will make every mouth smile. Eat it by itself for a light meal or serve as a side course for larger meals.
Sulforaphane, a sulfur compound that is found in cauliflower has been show to slow tumor growth by killing cancerous stem cells. The sulfur also regulates blood pressure as well as kidney function. The National Cancer Institute reports that indoles and isothiocyanates, also present in cauliflower, inhibits the development of certain cancers. A B vitamin know as choline boosts brain activity of babies in utero. So for the pregnant ladies, this dish should be a staple.
Amt. Per Serving
Calories from Fat 212
Total Fat 23.6 g
Saturated Fat 5.8 g
Cholesterol 18 mg
Sodium 416.1 mg
Total Carbohydrate 17.9 g
Dietary Fiber 5.5 g
Sugars 5.9 g
Protein 11.3 g
How to Make Italian Roasted Cauliflower
Exposing the head of the cauliflower to direct sunlight will make the flower inedible.