I love, love, love my fall produce.  I mean, I love summer and spring fruits and veggies, too, but there is a special place in my heart for cauliflower, winter squash, and amazingly delicious famer’s market apples.  That is why there is not one but two (yellow ^[1] and purple ^[2]) roasted cauliflower recipes that are already listed in this site’s index. 

Fortunately, they’re from back when I first started this site, so most likely, none of you have ever seen them.

And I made this slightly different — an embarrasingly long time ago, Progresso sent me two boxes of panko, which I had never really cooked with before, but have grown to really like.  So the next time I made my regular roasted-cauliflower recipe, I threw them in, and yum.  Who knew fall-vegetable perfection could be improved on so easily?

So pick a cold, dark, snowy Sunday night, and make these for dinner.   You’ll start loving fall (winter?) vegetables as much as I do.

And — very importantly, my Kardea bar winners are:

• Comment 5 (Erin ^[3])
• Comment 27 (MRM)
• Comment 31 (Dineen ^[4])

I’ll be emailing later today for your addresses!  And for the rest of you, don’t worry — amazingly, this isn’t even the last Sugarlaws giveaway of the holiday season.  Check back in a few weeks for another one.

Roasted Golden Cauliflower

INGREDIENTS
3 large cloves of garlic, minced
3 tablespoon olive oil
6 tablespoons of white wine
1 large head of cauliflower, cut into florets
1 tsp coarse sea salt
1/2 tsp pepper
1/2 cup panko bread crumbs
1/2 cup grated pecorino cheese

DIRECTIONS
Preheat the oven to 450 degrees. Place cauliflower florets in a large roasting or casserole dish. Add the garlic, olive oil, wine, salt, and pepper; toss thoroughly.  Mix the panko and pecorino together and sprinkle over the cauliflower. 

Bake for 25 minutes, stirring halfway through. Remove from oven, and serve.

Serves four.