0/5
(0 Votes)
Ingredients
- 6 cups cauliflower florets
- 1 tablespoon olive oil
- Salt
- Pepper
- 1/2 cup freshly shredded Parmesan cheese
- 1/4 cup butter
- 2 garlic cloves, chopped
- 2/3 cup slivered almonds, chopped
- 2/3 cup panko
Preparation
Step 1
Preheat oven to 425 degrees F. Place cauliflower in a 15 × 10 × 1-inch baking pan and toss with olive oil, salt, and pepper. Roast for 20 minutes. Toss and sprinkle with the Parmesan cheese. Bake 5 minutes more. Meanwhile in a medium skillet, melt butter. Add garlic; cook 20 seconds. Add almonds and panko and stir to coat with butter. Cook over medium-low to medium heat until golden. Transfer cauliflower to a serving dish and top with the almond mixture.
Makes: 8 to 10 servings
Serving size: 3/4 cup
Yield: 6 cups
Prep 15 mins
Bake 425° 25 mins
Cook 12 mins
You'll also love
-
Cranberry Bacon Chutney 0/5 (0 Votes) -
Ham, Peas and Potato Casserole 0/5 (0 Votes)
You'll also love
-
Scalloped Potatoes with Egg 4/5 (1 Votes) -
Cauliflower, Bacon, and Olive Pasta 0/5 (0 Votes)