Cauliflower Panko Parmesan
4C Seasoned Panko and 4C Grated Parmesan Cheese
2 lbs cauliflower florets [about 6-8 cups]
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup 4C Grated Parmesan cheese, plus additional for garnishing.
1/3 cup 4C Seasoned Panko Breadcrumbs
1 green onion, thinly sliced
Preheat the oven to 450°F and grease a large baking sheet.
Place the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and stir until coated. Add 4C Cheese, 4C Bread Crumbs, and the remaining ingredients. Toss until evenly distributed.
Arrange on the baking sheet in a single layer. Drizzle lightly with additional olive oil.
Bake for 30 minutes, stirring once midway through cooking.
Then increase the oven temperature to 500°F and continue to cook for 3-4 minutes until golden.
Serve with a generous sprinkle of 4C Grated Parmesan Cheese and garnish with thinly sliced green onions.