preparation

6 servings

Preparation time: 10 minutes

Cooking time: 17 minutes

1. Preheat the oven to 425°F. Discard the outer leaves of the cauliflower and remove the florets from the base. Cut the florets into medium-sized pieces.

2. Bring a large pot of water to a boil. Add the florets, turn off the heat, and let the cauliflower stand in the water for 2 minutes. Drain.

3. Add the cauliflower to a bowl and add half of the olive oil. Toss well.

4. Line a baking sheet with foil or parchment paper. Arrange the cauliflower on the sheet in one layer.

5. Roast the cauliflower for 7 minutes. Meanwhile, combine the remaining olive oil, salt and pepper to taste, breadcrumbs, almonds, cheese, parsley, and oregano in a small bowl.

6. Sprinkle the breadcrumb mixture over the cauliflower and continue to roast for another 10 minutes until cauliflower and crumbs are lightly browned. Note: The breadcrumbs will not completely adhere to the cauliflower. When ready to serve, scrape the contents of the pan into a serving dish, sprinkling the crumbs on top of the cauliflower.