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Yield: 4 to 6 servings
Ingredients:
1 large head cauliflower
2 cloves elephant garlic, or 5 cloves regular garlic, sliced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fine breadcrumbs
1/4 cup Parmesan cheese
2 lemons, juiced
Method:
Preheat the oven to 350 degrees F.
Remove the core of the cauliflower and cut into individual florets.
Place cauliflower florets in baking dish. Tuck slices of garlic into the cauliflower. Drizzle with half of the olive oil. Season with salt and pepper.
In a small bowl, combine the breadcrumbs, remaining olive oil, Parmesan cheese, and the lemon juice. Sprinkle the breadcrumb mixture over the cauliflower and place in the oven. Cook for 30 to 45 minutes or until the cauliflower is just tender.
Serve immediately.
This recipe was featured on the A Local Thanksgiving Episode of Emeril Green.
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