Ingredients
11½lbhead cauliflower,(about 6 heaping cups), cut into florets
6clovesgarlic,smashed
2tbspolive oil
salt and fresh cracked pepper,to taste
1tbspolive oil
1small onion,finely diced
1clovegarlic,large, crushed
⅓cupseasoned breadcrumbs
2tbspasiago cheese,shredded
1tspfresh thyme,or fresh herb of your choice
Preparation
Preheat oven to 450 degrees F.
Place the cauliflower and garlic on a large baking sheet and toss with the oil, salt, and pepper.
Bake until tender and browned, about 22 to 25 minutes, tossing every 6 to 8 minutes.
Meanwhile, heat a medium-sized skillet over medium heat.
Add the oil, then the onion and sauté about 3 minutes, stirring occasionally. Add the garlic and sauté until the onions become golden brown.
Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn.
Turn off heat and stir in the thyme. When cool, add asiago cheese.
When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.
