Skillet Cauliflower Torrisi

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    Does anyone agree with me that cauliflower tends to get a bad rap?  Now, admittedly, it’s not my favorite vegetable, but saute it in garlic and olive oil, top it with a cheesy breadcrumb topping, and I’m all over it!

    This recipe comes from a restaurant in New York City called Torrisi.  I came upon it in my copy of Lidia’s Italy in America by Lidia Bastianich.  Only six ingredients and you’ve got a simple but delicious side dish!  By the way…..I’d love to hear about your favorite way to cook and eat this under-appreciated veggie!  Just leave a comment below, please!  And then, go and try this recipe!

Here are your 6 ingredients:

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Skillet Cauliflower Torrisi        (serves 4)

6 tblsp. extra-virgin olive oil
6 garlic cloves
1 large or 2 small heads cauliflower
1/2 tsp. kosher salt
1/4 cup dry breadcrumbs
1/4 cup grated Pecorino Romano

First, prepare the cauliflower and garlic.  Cut the cauliflower into roughly 2″ florets and slice the garlic cloves.  Also, mix the breadcrumbs and cheese together in a small dish.
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Now, heat 4 tblsp. of the oil in a large skillet over medium heat.  Add the sliced garlic and cook until sizzling, about 1-2 minutes.
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Add the cauliflower and toss to coat with the oil.  Season with the salt.  Cover the pan and cook until the florets are tender, about 15 minutes.  Stir occasionally and add some water if the skillet starts to get dry or anything is starting to burn.
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Now, uncover the pan and sprinkle the breadcrumb/cheese mixture over the top.  Drizzle with the remaining 2 tblsp. olive oil and bake in a preheated 375 degree oven for 15 minutes to crisp up the topping.  YUM!!
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(I like to sprinkle some fresh Italian parsley over the top for some added color….and flavor.)
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Enjoy!!  And don’t forget to leave a comment down below!

For printable recipe, click here.


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