The first one is my favorite cauliflower recipe. The first two recipes can easily be halved if you have a smaller audience.
Breaded Roasted Cauliflower by Diane Phillips
2 medium heads of cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 tsp ground black pepper
1 1/2 cups fine dry bread crumbs
3/4 cup freshly grated parmesan
1 1/2 teaspoons dried oregano
1. Line a bakng sheet with a silicone liner or aluminum foil.
2. Trim the cauliflower and cut into 1-inch florets. Try to keep them about the same size so they will cook evenly. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt and pepper.
3. In another large bowl, or ziplock bag, combne the bread crumbs, cheese, and oregano, stirring until blended. Toss the florets in the crumbs, a few at a time, stirring to coat evenly. Transfer to the prepared baking sheet and drizzle with te remaining 2 tablespoons of olive oil.
***At this point, you can cover and leave at room temperature for up to 2 hours or refrigerate for up to 8 hours.
4. Preheat the oven to 375 degrees F. Bake until tender when pierced with the tip of a knife, 15-20 minutes. Remove from the oven, transfer to a serving bowl. Serve warm or at room temperature.
Roasted Cauliflower with Garlic The Gourmet Cookbook
3 medium heads cauliflower, cored and cut into 2-inch-wide florets
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Position racks in upper and lower thirds of oven and preheat oven to 425 Degrees F.
2. Toss cauliflower with oil, garlic, salt and pepper in a large bowl.
3. Spread evenly on two baking sheets with sides. Toast, stirring occasionally and switching position of sheets halfway through roasting, until cauliflower is golden and crisp-tender, 25-30 minutes.
Cauliflower Au Gratin Company's Coming Vegetables
1 medium head of cauliflower, cut into 1-2-inch florets
Salted water - or steamer basket in pot with an inch of water
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup grated medium or sharp Cheddar cheese, divided
1. Preheat oven to 375 Degrees F.
2. Cook cauliflower in salted water or steam until barely tender. Drain. I prefer steaming.
3. Put cauliflower into 2 quart casserole.
4. Melt butter in saucepan. Mix in flour, salt and pepper. Stir in milk until it boils and thickens.
Stir in 1/2 cup of the cheese until it melts into the sauce.
5. Pour sauce over cauliflower. Depending on size of cauliflower, this may be too much sauce. Add enough to cover. Sprinkle with the remaining cheese.
6. Bake uncovered in oven until heated through and cheese is melted.
