Crispy Cauliflower With A Twist

4 from 1 ratings

The Sicilians make a version of this dish with anchovies and capers. This translation of the dish is deliciously paired with Parmigiano-Reggiano, wheat germ, and raisins. Recipe courtesy of Kretschmer Wheat Germ.

Servings

servings

Ingredients

1 1/2 pound cauliflower (1 small head)
3 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
4 tablespoon toasted wheat germ, such as kretschmer original
3 tablespoon freshly grated parmigiano-reggiano
3 tablespoon raisins
1/8 teaspoon salt
freshly ground pepper

Directions

Preheat the oven to 400 degrees F.
In a medium bowl, toss the cauliflower with 2 tablespoons of the olive oil. Place in an 8-inch square baking dish and bake for 15 minutes.
Meanwhile in the same bowl, mix together the remaining tablespoon olive oil, garlic, wheat germ, cheese, raisins, and salt.
Once the cauliflower is cooked, sprinkle the crumb mixture evenly over the dish. Bake for 15 more minutes.
Let the dish cool for 10 minutes. Add some pepper and serve.