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5 cups cauliflower florets
1/2 cup reduced-sodium chicken broth, defatted
3/4 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon dried margoram
1/4 teaspoon black pepper
1/4 cup plain dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon olive oil
2 teaspoons fresh lemon juice
Preheat oven to 400 degrees. In a large pot of boiling water, cook cauliflower for 4 minutes to blanch. Drain well.
Meanwhile, in a small bowl, combine broth, lemon zest, margoram and pepper. Set aside.
Spread oil in a 13x9-inch baking dish and heat in oven until hot (about 4 minutes). Add cauliflower to baking dish, stirring occasionally, for 7 minutes, or until cauliflower is golden. Pour reserved broth mixture over cauliflower and bake for 7 minutes or until cauliflower is tender. Sprinkle bread crumbs and cheese over cauliflower; drizzle with lemon juice. Bake for 5 minutes or until the topping is lightly crisped.