Roasted Cauliflower with Panko and Parmesan
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.