Parmesan Roasted Fioretto Cauliflower
1 head Fioretto cauliflower, cut into florets
2-3 Tbsp. olive oil
1/3 cup breadcrumbs
½ cup Parmesan cheese
1 tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
Preheat oven to 425 degrees. Cover the bottom of a baking pan with foil; spray with non-stick oil and set aside. Place florets into the bottom of a gallon-size Ziplock bag and drizzle with olive oil Seal the bag and shake to coat. Add remaining ingredients, in order, seal the bag once again, leaving plenty of air inside. Shake until the cauliflower is coated, and not coating ingredients remain in the bag. Empty onto the 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.
2-3 Tbsp. olive oil
1/3 cup breadcrumbs
½ cup Parmesan cheese
1 tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
Preheat oven to 425 degrees. Cover the bottom of a baking pan with foil; spray with non-stick oil and set aside. Place florets into the bottom of a gallon-size Ziplock bag and drizzle with olive oil Seal the bag and shake to coat. Add remaining ingredients, in order, seal the bag once again, leaving plenty of air inside. Shake until the cauliflower is coated, and not coating ingredients remain in the bag. Empty onto the 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.