Crispy Cauliflower with Italian Salsa Verde

By jeknudson

Ingredients

• 6 cups cauliflower florets
• Cooking spray
• 1/4 cup fine whole-wheat breadcrumbs
• 1 tablespoon grated lemon rind
• 3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
• 1/4 cup finely chopped shallots
• 1/4 cup extra-virgin olive oil
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon crushed red pepper

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Preheat oven to 400°F.

Step 2
Place cauliflower in a bowl; coat cauliflower with cooking spray. Add breadcrumbs, rind, and 1/2 cup cheese; toss well to coat. Arrange mixture on a foil-lined baking sheet; bake at 400°F for 20 minutes or until cauliflower is golden and tender.

Step 3
Combine shallots and remaining ingredients in a bowl. Arrange cauliflower on a platter; spoon parsley mixture evenly over top. Sprinkle with remaining 1/4 cup cheese.