Yield: 10-12 servings

Ingredients:

2 heads cauliflower
1/2-cup white wine
1/2-cup canned chicken broth or water
extra-virgin olive oil
1 tsp. dried oregano
salt and freshly ground black pepper
6 garlic cloves, thinly sliced
1/2-cup dry dread crumbs
2 Tbs. chopped fresh Italian parsley
1 cup coarsely grated Parmesan or Pecorino cheese

Instructions:

1. Preheat oven to 400F.
   
2. Break apart cauliflower into large florets and cut off thicker stems.
   
3. Set cauliflower pieces in a 9 x 13 inch baking dish, stem-side down.
   
4. Pour wine and broth into pan and drizzle oil generously over cauliflower.
   
5. Season with oregano, salt and pepper. Scatter garlic over everything.
   
6. Cover pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger.
   
7. Stir together bread crumbs, parsley and one tablespoon of olive oil in a small bowl.
   
8. Sprinkle bread crumb mix and cheese over florets and put pan, uncovered, back in the oven until topping is browned, about 15 minutes.
   
9. Serve hot or cook a few hours ahead and serve at room temperature.

David Lieberman
Chef and Food Network Host
www.foodnetwork.com