ROASTED CAULIFLOWER SNOWFLAKES Recipe

Ingredients

1 HEAD CAULIFLOWER ( ABOUT 2 1/2 LBS.)
GOOD OLIVE OIL
KOSHER SALT AND FRESHLY GROUND BLK PEPPER
1/2 CUP PANKO
1/2 CUP FRESHLY GRATED PARMESAN CHEESE
MAKE IT AHEAD: CUT THE CAULIFLOWER, PLACE IN A PLASTIC STORAGE BAG WITH A DAMP PAPER TOWEL, AND REFRIGERATE FOR UP TO 3 DAYS. ROAST AND COMPLETE THE RECIPE BEFORE DINNER.

Preparation

Step 1

PREHEAT THE OVEN TO 425 DEGREES.

REMOVE THE LEAVES AND TRIM THE STEM OF THE CAULIFLOWER BUT LEAVE THE CORE INTACT. WITHA SHARP SLICING KNIFE, CUT THE WHOLE CAULIFLOWER IN LG. ( 1/2 INCH THICK) SLICES DONT WORRY IF THE SLICES FALL APART: THEYLL LOOK LIKE SNOWFLAKES PLACE THE CAULIFLOWER ON A SHEET PAN, DRIZZLE WITH 3 TB. OF OLIVE OIL, AND SPRINKLE WITH 3/4 TEA. SALT AND 1/4 TEA PEPPER. ROAST THE CAULIFLOWER FOR 15 MINUTES.

TOSS THE PANKO WITH 1 TB. OF OLIVE OIL SPRINKLE ON THE CAULIFLOWER, AND ROAST FOR ANOTHER 10 TO 15 MIN. UNTIL TENDER AND BROWNED. SPRINKLE WITH THE PARMESAN AND ROAST FOR ANOTHR MINUTE OR TWO. IMMEDIATELY, SCRAPE THE PAN WITH A METAL SPATULA AND TOSS THE CAULIFLOWER AND PARMESAN. SERVE HOT OR AT ROOM TEMP.