This recipe can be used as a side dish to one of your main dishes, or it can be used as a stand-alone appetizer at a party. Or maybe, just as a snack. If serving at a party, use small cupcake papers to serve.
6 cups cauliflower florets
1 Tbls olive oil
Salt and pepper to taste
1/2 cup shredded parmesan cheese
1/4 cup (1 half of a stick) butter
2 cloves of garlic (minced)*
2/3 cup slivered almonds, chopped
2/3 cup panko
- I buy minced garlic in a jar in my produce section of grocery store. 1 teaspoon is equal to 1 clove garlic. So much easier and I always have garlic on hand.
Preheat oven to 450 degrees. Place cauliflower in a 13 x 9″ baking pan. Drizzle with oil an sprinkle with salt and pepper. Toss to coat all pieces. Roast for 20 minutes. Stir in Parmesan cheese. Roast 3 to 5 minutes more or until cauliflower is crisp-tender.
Meanwhile in a medium skillet, melt the butter over medium heat, Add garlic and cook for 20 seconds stirring all the time. Stir in almonds and panko. Cook over medium-low heat until almond mixture is golden. Sprinkle over cauliflower. Makes 8 servings.
Cooking for Two 