Cauliflower Casserole

1 large head cauliflower

½ cup white wine

½ cup canned chicken broth, see note

2 tablespoons extra-virgin olive oil, divided

1 teaspoon dried oregano

Salt and freshly ground black pepper

6 garlic cloves, finely diced

1 cup coarsely crushed saltine crackers

2 tablespoons chopped fresh parsley

1 cup coarsely shredded parmesan cheese, optional

Heat the oven to 400 degrees.

Wash and separate the cauliflower into medium-size florets and cut off the thicker stems. Place the cauliflower florets in a 9-by-13-inch baking dish.

Add the white wine and broth to the pan. Drizzle 1 tablespoon olive oil over the cauliflower florets; sprinkle with oregano and salt and pepper. Scatter garlic throughout the dish.

Cover with foil or a lid and bake 30 minutes.

For the topping: Stir the coarsely crushed saltine crackers, chopped parsley, 1 tablespoon olive oil and cheese, if using, together in a medium bowl.

After 30 minutes (or the cauliflower is tender), remove the baking dish from the oven. Sprinkle topping over all and return to oven, uncovered, until the topping is browned, about 15 minutes.

Serves four to six.

Cook’s note: For a vegetarian dish, use vegetable broth instead of chicken broth.