Baked cauliflower with cheese and breadcrumbs has all the makings of an awesome Italian side dish. Pecorino Romano, Sicilian oregano, garlic, white wine, and lemon juice top cauliflower florets which are baked until brown and tender. Perfect to serve alongside roasted chicken or with a full Sunday dinner.
This post may contain affiliate links. Our disclosure policy.
Cauliflower is one of the most underrated veggies ever. Each time I use it I find myself wondering why I don’t do more with it.
It’s versatile in that it can be eaten in a cold cauliflower salad with capers, tossed with pasta and bacon, used for creamy cauliflower au gratin, or just plain roasted with olive oil, salt, and pepper.
But this Italian-style cauliflower with seasoned breadcrumbs is especially good when I’m making roast chicken or with Sunday dinner meatballs and pasta.
The smell of the garlicky Pecorino-flavored breadcrumbs and cauliflower baking in the oven just take me back to being a kid and eagerly waiting for my grandma to serve us dinner on Sundays.
My hope is that when you make this dish or any other, you create your own memories to cherish!
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 400f and set the rack to the middle level. Break the cauliflower head into florets. Most of the stem (just cut off the bottom 1/2-inch and peel to remove the fibrous tough skin) can be used and cut into bite-size pieces as well.
- Grate or finely mince 4 cloves of garlic and combine with a 1/2 cup of olive oil.
- In a large bowl combine a 1/2 cup of plain breadcrumbs, 1/2 cup grated Pecorino Romano, 1 teaspoon dried Sicilian oregano, 1/4 cup fresh Italian parsley, 1/4 teaspoon crushed red pepper flakes, 3 tablespoons fresh lemon juice, 1/4 cup dry white wine, and a 1/2 teaspoon of kosher salt.
- Drizzle half of the garlic oil into the bottom of a large baking dish.
- Place the cauliflower florets into the dish and sprinkle and season with a bit of salt and pepper. Next, sprinkle the seasoned breadcrumbs all over the top.
- Drizzle the remaining garlic oil on top of the cauliflower and breadcrumbs. Cover the baking dish tightly with foil and bake for 30 minutes. After 30 minutes remove foil and continue to bake for 15 more minutes so that the breadcrumbs turn brown. For extra color, broil for the last 1-2 minutes but watch very carefully to avoid burning. Before serving, drizzle 2-3 tablespoons of your best extra virgin olive oil all over the top. Enjoy!
Top tips
Select the best. When selecting your cauliflower at the grocery store, choose a cauliflower whose head is firm and florets are tightly closed. If using white cauliflower, it should be pale with no spots. While white is the most common and the type I used for this dish, feel free to use green or purple cauliflower if you can find it. Be sure to avoid any cauliflower that’s soft.
Waste not, want not. Cauliflower is wonderful in that there is very little waste. You can pretty much use the entire cauliflower including the stem at the bottom. To use, simply cut off and discard the bottom 1/2 inch of stem. Using a vegetable peeler, remove the outer fibrous skin and cut up the stem into small pieces, and bake along with the florets.
That garlic oil though. Sure, you can skip the garlic oil and simply use olive oil if you’re in a rush, but the garlic oil is what helps make this a stand-out side dish. Simply grate the garlic and mix with oil. That garlic oil is the same secret ingredient we use in our grandma pizza.
Broil for color. We tend to eat with our eyes first, and for that reason along with the improved taste and texture, I recommend broiling the baked cauliflower at the end. Broiling will give the cauliflower and breadcrumbs a beautiful golden brown color. Just watch carefully to ensure they don’t burn. 1-2 minutes usually does the trick.
More meal-worthy Italian vegetable sides
If you’ve enjoyed this Baked Cauliflower with Cheese and Breadcrumbs Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
For more never-before-seen FULL MEAL RECIPE VIDEOS, become a Patreon member today!
Baked Cauliflower with Cheese and Breadcrumbs
Ingredients
- 1 large head of cauliflower broken into florets
- 1/2 cup olive oil
- 4 cloves garlic grated
- salt and pepper to taste
- 3 tablespoons extra virgin olive oil for finishing
For the seasoned breadcrumbs (mix together)
- 1/2 cup plain breadcrumbs
- 1/2 cup Pecorino Romano grated
- 1 teaspoon dried Sicilian oregano or Italian oregano
- 1/4 cup parsley minced
- 1/4 teaspoon crushed hot red pepper flakes
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup dry white wine pinot grigio, sauvignon blanc, etc
Instructions
- Preheat the oven to 400f and set the rack to the middle level. Mix the seasoned breadcrumbs ingredients together and set aside.
- Combine the grated garlic and olive oil together in a bowl. Spoon half of the garlic oil into a large baking dish and spread it around to evenly distribute.
- Place the cauliflower florets into the baking dish and season with a bit of salt and pepper.
- Next, sprinkle the seasoned breadcrumbs on top of the cauliflower, then drizzle the remaining garlic oil and cover with foil. Bake for 30 minutes, then remove foil and continue to bake for 15 minutes longer or until the cauliflower is tender and the breadcrumb topping has browned.
- For more color, the cauliflower can be broiled for the last 1-2 minutes but watch very carefully to avoid burning. Drizzle your best extra virgin olive oil on top of the cauliflower and serve. Enjoy!
Notes
- Almost all of the cauliflower can be used. Just cut off the bottom 1/2-inch of stem and peel to remove the fibrous tough skin. The stem can then be cut into small pieces and baked along with the florets.
- If desired, broil right at the end for extra browning but watch carefully because the breadcrumbs can burn quickly.
- A drizzle of extra virgin olive oil all over the finished dish is great. You can also opt for drizzling onto individual plates.
- Leftovers can be saved for up to 3 days and can be reheated in the oven at 325f until warm or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
Made this tonight and it was delicious, Jim! …Used an infused Italian olive oil and eyeballed measurements…Will be making this again for sure! Thank you!
We’re so happy you enjoyed this one, Deborah!
Your recipes are great. I like recipes that do not have ingredients I’ve never heard of or something I will only use once.
Please include in the notes how to make a day or so ahead and how to make and freeze. Should I bake before freezing or after it thaws.
I have a very small kitchen with little work area so if I am having a big dinner I have to prepare ahead of time. Also, if company is staying with me I don’t want to be cooking all day while they are there. Taking out of freezer and baking the last minute works great but I’m never sure if the recipe will still be good if frozen.
Hi Mary, so happy you’re enjoying the recipe. You can make this a day ahead and store in the fridge. You can certainly freeze it as well either after it bakes or before. It won’t make much difference.
I found this recipe today and happened to have the ingredients. Kismet. We are gluten free so I used finely ground pork rinds for the breadcrumbs. I may eat the whole pan by myself. It’s delicious. I have yet to be disappointed by one of your recipes. Favorite YouTube channel by far!
We’re so happy you enjoyed, Jennifer!
So good. Followed your instructions exactly and the cauliflower turned out beautifully. Elevated cauliflower for my palate from ho hum into delicious!
We’re so happy you enjoyed, Julie!
I made this dish tonight to go with a grilled steak. It was so good I left my steak for my husband’s lunch tomorrow and made a meal of the cauliflower, it was that good. I am loving cooking my way through your recipes. Thank you both for a fantastic website/video’s.
Jill in Wyoming.
Hi Jill, I’m so happy to hear that you’re enoying the recipes and videos!
Anxious to make this for Thanksgiving. I love cauliflower! Thanks for the recipe
Thanks for the comment, Catherine! We hope you love it!
made this many times now… today I added fennel to it as well cause I love the bakes fennel too… thanks Jim..
Hi Susan, thanks for the comment and so happy you enjoy this recipe. Fennel sounds like a great addition!
I make something very similar. I roll it in a pita along with some lettuce, thinly sliced dill pickle, a little diced onion, then lightly sprinkled with sesame tahina.
Hi Valerie, thanks for the comment. Cauliflower is great with tahini!
I always enjoy your recipes and the way you describe who too
Thank you
Hi Adrienne, thanks so much for the comment and happy you’re enjoying the recipes!
Can’t wait to try it this week. I always roast cauliflower with olive oil, salt and pepper, this is going to kick it up MANY notches! Thank you!
Hi K Pat, thanks for the comment and hope you enjoy!
Can I make it ahead
Hi Lee, yes, this would be ok to make a day in advance and then reheat when you’re ready to serve.
This was delicious! Love all your recipes! Used some leftover cauliflower sauteed with pasta and beet greens. So good! THANK YOU! 🥰
Hi Donna, I’m so happy you enjoyed the recipe and appreciate the comment!
Sounds delicious!
Thanks, Michele!
love this dish…is there any substitution for the wine?
Hi Catherine, thank you for your comment! You can replace the wine with water or stock (vegetable, or chicken).
This was delicious, much easier than the way I used to make this ( dipped in egg then bread crumbs, and fried) with pine nuts, served over spaghetti. Thanks
Thanks, Denise! So happy you liked it!
Sounds fabulous and easy to do! Thank you
Thanks, Annette!