Looking for ways to get your picky eater to try new vegetables? Roasted cauliflower with Panko and Parmesan might be the answer.
Cauliflower takes on a whole new flavor when roasted rather than boiled. Boiled cauliflower is boring and tasteless. Add some Panko and Parmesan, and roast those florets until they are caramelized a golden brown.
The taste is nutty yet crunchy with a mild flavor no kid can turn down. Add a little BBQ seasoning to kick it up a notch. Serve as a side or even as an appetizer with a side of ranch dressing.
Preheat oven to 350°F. Rinse the cauliflower and break into 1 1/2 inch florets.
Mix the Panko, Parmesan and barbecue rub in a bowl. Dip the florets into the egg and then into the breading mixture. Place the florets on a cookie sheet lined with aluminum foil. Roast for 20 minutes or until the florets are golden brown.
Serves 6. Total time: 30 minutes.