Description

This roasted cauliflower makes a delicious appetizer for a small gathering or a side dish. Serve it with a marinara sauce on the side or enjoy it just as it is.

Ingredients

• 1 large head of cauliflower, firm
• 2 1/2 T. olive oil
• black pepper, if desired
• 1/4 t. salt
• olive oil spray*
• finely chopped parsley, for garnish, if desired
• Crust:
• 1/2 c. refrigerated, finely grated Parmesan cheese
• 1/4 c. panko breadcrumbs (Note 3)
• 1/2 t. dried oregano or thyme
• 1/2 t. paprika
• 1/2 t. black pepper
• marinara sauce, for dipping if desired

Steps

1. Preheat a standard oven to 390 degrees for or 350 degrees for a convection oven. Line a 12 x 16 inch baking tray with parchment paper; drizzle with oil, spreading oil over entire tray.
2. Mix crust ingredients in a small bowl.
3. Break cauliflower into large florets; cut very large florets into 3/5" thick slices, and the medium florets in halves. There should be a large flat surface area on each piece for the crust to adhere to.