Parmesan Roasted Fioretto Cauliflower*

1 10-oz. pkg. Melissa’s Fioretto Flowering Cauliflower
2 to 3 tablespoons olive oil
1/3 cup Italian breadcrumbs
1/2 cup Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 425° F. Cover the bottom of a baking pan with foil, spray with Pam; set aside.

Rinse cauliflower and pat dry. Place into the bottom of a gallon-sized Ziploc bag, and drizzle with olive oil. Seal bag; shake to coat.

Add remaining ingredients, in order, seal bag once again, leaving plenty of air inside. Shake until the cauliflower is coated, and no coating ingredients remain in bag.

Empty cauliflower onto foil-lined baking sheet, and place into the oven. Bake for 12 minutes, turn over, and bake an additional 10 minutes. Remove to a serving dish and serve warm, as is, or drizzled with hollandaise.

 *This recipe works equally well with standard cauliflower, broccoli, or a combination of the two.

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