Description
Roasted cauliflower tossed in a white wine tomato sauce, topped with crispy breadcrumbs, fresh herbs and feta cheese and finished with lemon juice.
Ingredients
Scale
- 4 tbsp olive oil
- 2 fennel bulbs, diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 15oz can diced tomatoes
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp each salt and pepper
- 1 large head cauliflower, cut into florets
- 8 oz feta cheese
- 1 cup panko bread crumbs
- 1/4 cup fresh parsley
- juice and zest of 2 lemons
Instructions
- Preheat the oven to 400 degrees. Heat to tablespoons of the olive oil oil in a large skillet, preferably cast iron, over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is softened. Add in the garlic and cook for 1 to 2 minutes ensuring it does not burn.
- Add in the wine and bring to a simmer, use a spatula to scrape any bits of fennel or garlic that might be stuck at this point. Simmer for 2 to 3 minutes until the wine is reduced by half. Then add the tomatoes, tomato paste, oregano and salt and pepper. Whisk until the tomato paste is thinned and everything is incorporated. Bring to boil and simmer for 10 to 15 minutes.
- Next add in the cauliflower florets. Give them a light toss in the sauce so they are coated. In a small bowl, mix together the breadcrumbs, parsley and lemon zest with two more tablespoons of olive oil. Sprinkle this mixture over the cauliflower. Then take the feta and crumble it over the whole dish.
- Bake for 20 minutes until the cauliflower is a little soft but still crunchy and the top is browning. Once the cauliflower is softened, you can put it in the broiler for 1 minute to brown it better. Squeeze lemon juice over the top and serve with rice or crusty bread for dipping.