Roasted cauliflower snowflakes from Make It Ahead: A Barefoot Contessa Cookbook (page 170) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on November 14, 2024

    The cauliflower snowflakes were sooo good and they are so easy to make! Just baked in the oven and finished with some panko breadcrumbs and parmesan cheese. They go really well as a side dish to fish. Tonight's dish recipe was with a Basque sauce called Vizcaína, that it is made with a lot of onions, jamón ibérico (I used serrano instead), paprika (instead of pimientos choriceros) and a small cayenne pepper to give it just a little spice. Lovely combination!

  • lorloff on March 24, 2024

    This was a great dish. I used Japanese organic panko and it worked perfectly. The drizzle of olive oil was all that it needed. I used ¾ of the amount of Parmesan called for and it was perfect. I added fresh chopped parsley at the end. The was really delicious and an easy recipe for a weeknight dinner. Highly recommended.

  • Ducksinarose on December 14, 2023

    This was delicious. The panko was crunchy right out of the oven on the baking sheet, but I found that once I scooped the cauliflower in a bowl, the panko got soft and a bit soggy. This is a delicious and easy recipe, though.

  • jay.moe on October 07, 2023

    This made a tasty side dish with minimal effort. I substituted Italian-style panko for the plain panko.

  • anya_sf on March 02, 2019

    I feared the cauliflower wouldn't cook evenly since the oil was just drizzled over, but it worked great. Loved it!

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