I have to admit it…I’m not a huge cauliflower fan. Neither is my husband. I don’t know if it’s the color, the texture, or the fact that for one of my 5th grade science projects, I used a head of cauliflower to represent a brain. Whatever it is, I’m just not a fan.
However, if you put my Uncle Carmen’s Sicilian Cauliflower on the table, you can consider it devoured! In fact, whenever Uncle Carmen makes this dish for a family dinner, he usually has to double the recipe! It’s gobbled up that quickly!
This recipe originally came from my Uncle Carmen’s mother. But, I’ll bet that once you try this recipe, you’ll be calling it yours!
1 medium head of cauliflower
¾ cup olive oil
¾ cup seasoned breadcrumbs
¾ cup grated parmesan cheese
¾ cup water
Salt and pepper to taste
Cut cauliflower into bite size florets. Place in large bowl and add olive oil. Toss until coated evenly. Pour water into an oven-proof casserole dish. Add cauliflower. Mix together breadcrumbs and cheese. Top cauliflower with breadcrumb mixture. Cover casserole. Bake at 350 degrees for 45 minutes or until cauliflower is fork tender. Remove cover for last 5-10 minutes of baking. Top with additional cheese before serving.
Is it a Keeper?
This side dish is so unbelievably delicious! The breadcrumb topping gets a little crunchy while the cauliflower underneath is perfectly tender and flavorful!
This is one of those recipes that I’ve made so many times, I don’t even need the recipe. In fact, I don’t really measure the ingredients. I just start adding things until it looks and feels right.
Sometimes, I’ll mix the recipe up a bit by replacing half of the cauliflower with broccoli. Or, sometimes, I make the whole thing with broccoli. It depends on my mood. My tastes. And, what I have in the fridge.
Try it. You’ll like it. Trust me.
I’ve shared this recipe on a number of websites, blogs and recipe swaps that I’ve found. Please check out these sites on the link tab above.
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