Roasted Panko and Pecorino-Crusted Cauliflower

 I love, love, love my fall produce.  I mean, I love summer and spring fruits and veggies, too, but there is a special place in my heart for cauliflower, winter squash, and amazingly delicious famer's market apples.  That is why there is not one but two (yellow and purple) roasted cauliflower recipes that are already listed in this site's index. 

Fortunately, they're from back when I first started this site, so most likely, none of you have ever seen them.

And I made this slightly different -- an embarrasingly long time ago, Progresso sent me two boxes of panko, which I had never really cooked with before, but have grown to really like.  So the next time I made my regular roasted-cauliflower recipe, I threw them in, and yum.  Who knew fall-vegetable perfection could be improved on so easily?

So pick a cold, dark, snowy Sunday night, and make these for dinner.   You'll start loving fall (winter?) vegetables as much as I do.

And -- very importantly, my Kardea bar winners are:

• Comment 5 (Erin)


• Comment 27 (MRM)


• Comment 31 (Dineen)

I'll be emailing later today for your addresses!  And for the rest of you, don't worry -- amazingly, this isn't even the last Sugarlaws giveaway of the holiday season.  Check back in a few weeks for another one.

Roasted Golden Cauliflower

INGREDIENTS

3 large cloves of garlic, minced

3 tablespoon olive oil

6 tablespoons of white wine

1 large head of cauliflower, cut into florets

1 tsp coarse sea salt

1/2 tsp pepper

1/2 cup panko bread crumbs

1/2 cup grated pecorino cheese

DIRECTIONS

Preheat the oven to 450 degrees. Place cauliflower florets in a large roasting or casserole dish. Add the garlic, olive oil, wine, salt, and pepper; toss thoroughly.  Mix the panko and pecorino together and sprinkle over the cauliflower. 

Bake for 25 minutes, stirring halfway through. Remove from oven, and serve.

Serves four.