Oven Roasted Panko Parmesan Cauliflower
4C Seasoned Panko Bread Crumbs
4C Grated Parmesan Cheese
2 lbs cauliflower florets
1/4 cup olive oil
4-5 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup 4C Grated Parmesan cheese, plus additional for garnishing.
1/3 cup 4C Seasoned Panko Bread Crumbs
1 green onion, thinly sliced
Preheat the oven to 450°F. Spritz a large baking sheet liberally with cooking spray.
Place the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and stir until coated. Add 4C Cheese, 4C 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.
After 30 minutes, increase the oven temperature to 500°F and continue to cook for 3-4 minutes until golden.
Serve with an generous sprinkle of 4C Cheese and garnish with thinly sliced green onions, if desired.